THE INGREDIENTS "THE LIQUID TEXTURE"

CARBONATED WATER

   Carbonated water (also known as club soda, soda water, sparkling water, seltzer water, bubbly water, or fizzy water) is water into which carbon dioxide gas under pressure has been dissolved. 

   Some of these have additives, such as sodium chloride, sodium bicarbonate or similar, but seltzer water is almost always composed of water and carbon dioxide with no other additives. 

   This process, known as carbonation, is a process that causes the water to become effervescent. 

   Most carbonated water is sold in ready to drink bottles as carbonated beverages such as soft drinks. However, it can also be prepared at home with soda makers.

NUTRITION

Total Per 100 g

Sodium 21 mg

Potassium 2 mg

Calcium 5 mg

Magnesium 1 mg

BENEFIT

• It Hydrates Your Body
• It Relieves Upset Stomach
• It Treats Constipation
• It Lowers Blood Pressure

STORE

keep out from sunlight direction

once you open the bubble will gone

  

COOKING USE

   Carbonated water is increasingly popular in cooking to provide a lighter texture to doughs and batters as compared to regular water.     a food scientist at the University of Illinois at Urbana–Champaign, says the effervescent bubbles when mixed with dough provide the light texture. 

   Pockets of carbon dioxide gas are introduced into the dough and further expand when cooking.

OIL

   Cooking oil is plant, animal, or synthetic fat used in frying, baking, and other types of cooking. It is also used in food preparation and flavouring not involving heat, such as salad dressings and bread dips, and in this sense might be more accurately termed edible oil.

   Cooking oil is typically a liquid at room temperature, although some oils that contain saturated fat, such as coconut oil, palm oil and palm kernel oil are solid.

   There are a wide variety of cooking oils from plant sources such as olive oil, palm oil, soybean oil, canola oil (rapeseed oil), corn oil, peanut oil and other vegetable oils, as well as animal-based oils like butter and lard.

   Oil can be flavoured with aromatic foodstuffs such as herbs, chillies or garlic.

NUTRITION

   Various oils have different nutritional components that help us but there are common elements such as vitamin E , omega-3 and omega-6 fatty acids, polyunsaturated and monounsaturated fat and saturated fats.

BENEFIT

• Promote Cell Growth
• Prevent Heart Conditions
• Promote Growth

PREPARATION AND STORE

   All oils degrade in response to heat, light, and oxygen. To delay the onset of rancidity, a blanket of an inert gas, usually nitrogen, is applied to the vapor space in the storage container immediately after production – a process called tank blanketing.

   In a cool, dry place, oils have greater stability, but may thicken, although they will soon return to liquid form if they are left at room temperature. 

   To minimize the degrading effects of heat and light, oils should be removed from cold storage just long enough for use.

   Refined oils high in monounsaturated fats, such as macadamia oil, keep up to a year, while those high in polyunsaturated fats, such as soybean oil, keep about six months. 

   Rancidity tests have shown that the shelf life of walnut oil is about 3 months, a period considerably shorter than the best before date shown on labels.

   By contrast, oils high in saturated fats, such as avocado oil, have relatively long shelf lives and can be safely stored at room temperature, as the low polyunsaturated fat content facilitates stability.

COOKING USE

   Heating an oil changes its characteristics. Oils that are healthy at room temperature can become unhealthy when heated above certain temperatures, so when choosing a cooking oil, it is important to match the oil's heat tolerance with the temperature which will be used.

   Deep-fat frying temperatures are commonly in the range of 170–190 °C (338–374 °F), less commonly, lower temperatures ≥ 130 °C (266 °F).

MILK

   milk is a white liquid produced by the mammary glands of mammals. It is the primary source of nutrition for infant mammals (including humans who breastfeed) before they are able to digest other types of food.    

   Early-lactation milk contains colostrum, which carries the mother's antibodies to its young and can reduce the risk of many diseases. It contains many other nutrients including protein and lactose.

NUTRITION

Total Per 100 g

Calories (kcal) 42

Amount of Fat 1 g

Saturated fat 0.6 g

Monounsaturated fats 0.3 g

Cholesterol 5 mg

Sodium 44 mg

Potassium 150 mg

Total Carbohydrate 5 g

Sugar 5 g

Protein 3.4 g

Vitamin A 47 IU

Calcium 125 mg

Vitamin D 1 IU

Vitamin B12 0,5 μg

Magnesium 11 mg

BENEFIT

Milk and bone health

Milk and cancer

Milk and heart health

Milk and depression

Milk and muscle building

Milk and osteoarthritis

PREPARATION AND STORE

   Once opened, milk is safe to consume for up to 3 days. This is why it is better to buy smaller amounts more often rather than keeping larger containers open in the refrigerator for too long.

   Remember to open new milk containers in the same order in which you bought them. First in the fridge, first out.

Keep milk containers closed and stored away from strong-smelling food items in the fridge—the milk can pick up these odours.

   Store milk on refrigerator shelves where it is cooler, rather than in the refrigerator doors.

Whenever possible, leave milk in its original container to safeguard its flavour and nutritional value.

Avoid exposing milk to light, as light destroys certain vitamins, such as vitamin D and riboflavin.

   To avoid spoilage, do not return unused milk from a serving pitcher to the original container.

UHT and canned milk found in the non-refrigerated aisle are perishable once opened. Opened UHT and canned milk must therefore be refrigerated. After opening canned milk, immediately transfer any unused portions to a clean, opaque and airtight container. These milk products should be used within 3 days of opening.

   If stored in a cool, dry place, powdered milk will keep for up to 6 months. Once the package is opened, it should be used within 1 month. After being reconstituted, it should be stored and treated in the same way as regular fluid milk, meaning it should be refrigerated and used within 3 days.

   Milk can be frozen for up to 6 weeks without any impact on its flavour and nutritional value; however, upon thawing, it can separate and lose its smooth texture. Partly skimmed and skim milk freeze better than whole milk (3.25%). Thaw milk in the fridge. If the milk separates upon thawing, beat it with an electric mixer or an immersion blender with the whip attachment.

   Leftover evaporated milk can be frozen in an airtight container for up to 6 weeks with no adverse effects.

If you freeze foods such as soups or stews, add the milk after you reheat the thawed food.

COOKING USE

1. Thaw Frozen Fish in Milk

2. Whip up Some Milk Ice Cream

3. Cook Macaroni and Cheese For Dinner

4. Turn Milk into Whipped Cream

5. Boil Corn With Milk

6. Make Some Cheese Sauce

7. Get Your Smoothie Game on

8. Relax With Some Milk Tea

9. Freeze Milk in Ice Cube Trays

10. Treat Yourself to Some Chocolate Pudding

11. Indulge in Homemade Mozzarella Cheese

source by

https://www.healthline.com/health/food-nutrition/is-carbonated-water-bad-for-you#overview1

https://www.eatthismuch.com/food/view/sparkling-water,84648/

http://www.newhealthadvisor.com/Sparkling-Water-Benefits.html

https://www.livestrong.com/article/165682-what-are-the-benefits-of-carbonated-water/

https://www.slideshare.net/joshijasmin2013/top-10-ways-to-keep-the-fizz-carbonated-water-soda-pop

https://www.quora.com/How-do-you-keep-carbonated-drinks-fizzy-after-opening

http://www.cooksinfo.com/carbonated-water

http://nutritiondata.self.com/facts/fats-and-oils/508/2

https://www.organicfacts.net/vegetable-oils.html

https://www.dairygoodness.ca/milk/how-to-store-milk

https://www.medicalnewstoday.com/articles/273451.php

http://www.drinkmilkinglassbottles.com/cooking-with-milk-11-easy-ways-to-use-up-leftover-milk/