When cooking spray first came into
the scene, everyone was relived about how it is going to bring a revolution in
the healthcare scene. I mean, who wouldn’t want to be able to eat everything
without worrying about the calories?! But behind those tall claims of less
calorie consumption, the actual picture is totally different from the actual
reality.
How A Cooking Spray works?
It does cooks food in less oil, but the
mechanism behind this entire less-oil-low-calorie concept is something which we
haven’t heard about yet! Most of the cooking sprays use aerosol technology
which dispenses oil in the spray form. Aerosol sprays contain propellants under
pressure which creates a mist of particles. When the spray is knob is pressed,
the pressure forces the propellant pushes the liquid outside the can in the
form of very fine mist.
Are there any side effects?
There continuous usage can cause skin
irritations, difficulty in breathing etc. They can also cause burn injuries if
sprayed directly on the skin.
What’s the solution?
The good news is, there is another
aerosol technology, a cleaner and healthier version of the one mentioned above
which uses BOV (Bag On Valve) technique.
What
is Bag
On Valve technique?
·
The concept of bag-on-valve technology is the
combination of an airless one-way valve system and modern barrier pouch
packaging. The Oil is in a secured four layered Bag, which is neither exposed
to light, air or atmosphere. Thus, keeping it absolutely pure and secured.
·
The four layered Bag creates a barrier that
prevents interaction between the product and the environment. This means
oxygen, dust, contamination, light, mechanical impact, gas and moisture are not
exposed to the product. The result is a protected and sterile product.
·
This helps keeping product pure and fresh
without adding preservatives.
The second technique if
implemented properly can definitely bring a change in the healthcare scene and
can prove to a blessing for all those people who are genuinely looking for a
healthier options and ways.
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