Why do Olive Oil freeze?

Olive Oil; It can only be produced using olive trees. The way it is produced and the application used in its production determines whether it is classified as Natural, Refined or Riviera. Especially, the degrees of fatty acids are an important parameter for determining this classification.

Olive oil is a natural product and when it is left in the cold or put in the refrigerator, it can change color or even freeze. A frozen olive oil will come back to its liquid state when left in room temperature. Even though this reaction changes the color of the oil, the taste or the substance is not affected. Olive oil does not have a certain freezing temperature like water. This is due to the composition of fatty acids which changes in accordance with ripeness period, type of olive, the way olive is grown and climate condition. The reasons stated in previous sentences is the why we cannot determine the exact freezing degree of olive oil. On the other hand, it is known that the freezing point changes between -6 and +12 C. Moreover, there is not a precise degree of freezing point stated in literature for olive oil.

What is a Sucuk- like Heat Treated Product?

Sucuk is a traditional meat product made with a mixture of meat, spice and fat. Generally, sucuk is produced by stuffing the mixture into, either, a natural or artifical cover to the shapes of kangal, parmak or baton and finishing it with dry- aging.

Different technologies can be used for aging while producing sucuk. For that reason, Turkish Food Kodex depending on the aging process classifies sucuk products into ‘Sucuk’ and ‘Sucuk-like Thermically Dry- aged Product’. In relation to this, companies are required to declare this classification on their product tags.

At the production of products labelled as Sucuk, the production ends before it goes through any thermic process. For the purposes of maturizing the product, these products are let to rest in a closed container with controlled moisture and heat for an average of 10 days before it becomes ready to take its place on the shelves.

On the other hand, in order to maturize ‘Sucuk- like Thermically Dry- Aged Product’, special ovens with gradually increasing heat are used and the process takes a shorther amount of time before the product becomes ready to be shipped to stores.

Due to the fact that these two products do not differ much in taste and appearance, ‘Sucuk- like Thermically Dry- Aged Product’ have been the choice of companies in recent years.

Why do Raki crystalize?

The reason for crystalization as raki is put in the refrigerator or mixed with ice cubes for the purpose of cooling, is due to the freezing of anise oil. As this interaction do not imply a production defect, the excess of crystalization depends both on the disposition of raki (wet grape raki, dry grape raki, 3- distilled raki etc...) and the degree of anise in the mix.

The crystalization observed with the drop of temperature returns to normal as raki warms up to room temperature. In order to prevent crystalization when cooling, raki bottle should be put in a bucket filled with ice and water, or if a refrigerator is to be used, it should be put on the bottom shelf. Raki must never be cooled in a deep freezer.

Why do some Cosmetic Products not have an expiration date printed on the package?

According to the Cosmetics Regulations, any product that have a shelf life longer than 30 months is not required specify an expiration date on its package. On the other hand, the same cosmetics products are required to have period- after- opening (PAO) symbol identifying the useful lifetime of the product after its package has been opened for the first time. The timeline for the product upon opening the package is shown with a symbol of an opened cosmetics jar with the month or year for useful lifetime printed inside the lid. Under normal conditions, the cosmetics products will be effective and function as usual through its PAO date. Lastly, only the cosmetics products with a shelf life of less than 30 months are required to have an expiration date printed on their packages.

Is infestation possible in pasta?

Plain pasta does not have any additives and it is made from semolina produced from durum wheat and water. Produced using a highly developed technology and in a hygienic environment, pasta, as it is exposed to high heat and pressure cannot have infestation. Moreover, infestation in pasta can only be seen if the conditions required are not adjusted when storing. On the other hand, the black and brown dots seen on pasta is an end product of the grinding process of wheat when making pasta dough. This does not constitute a threat to human life. The levels of permitted black or brown dots on pasta have been specified by Turkish Food Codex. At the moment, it is not possible to completely seperate these dots from semolina with the technology available in the mills.

What should be considered when using hair dye?

Hair dye can seldomly trigger a cosmetics allergy. In order to prevent our customers from any negative consequences, it is advised to conduct an skin allergy test 48 hours before using hair dye. The allergy test can be carried out by putting a small amount of dye at the back of the ear or on the elbow of the consumer to check for any reactions such as itchiness. Skin redness, swelling, itchiness or formation of contusions are some of the possible indications pointing out to an cosmetics allergy. If suspected of a cosmetics allergy, a physician must immidiately contacted. To reduce the risk of allergies, instruction manual must be read and the advised allergy tests should be conducted.

Before applying the hair dye, it should be checked to see whether the number on the package match the number on the dye bottle.
In order to keep the color of the dyed hair, customer should stay away from chlorine and sunlight and use special shampoos, conditioners or cosmetics products specifically produced for dyed hair.
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