Product Development
The category about food product development.
- Research opportunities
Hi! I am a food scientist with experience in food product formulation, prototyping and sensory analysis with keen interest in alternative p…
- Chili powder covered almonds
Hello, I am trying to coat roasted almonds with a chili powder mix using gum Arabic as a binder. I am using 1 : 1.5 gum to water ratio and…
- What oils blend is best suitable for deep fat frying of Indian snacks
What oils blend is best suitable for deep fat frying of Indian snacks frying? What parameters play key role in oil blending. Please suggest…
- New product development using oleosome
Hello, community, I'm on the verge of my project. So I have to prepare a new food based on oleosome. As you guys know, oleosome has the sam…
- Softer Gummies
I am working on a gummy made with pectin and high set starch, but resulted in a firm texture. How can I make these gummies softer? The gumm…
- Spread product
Hello Friends, I developed a water based choco spread, i have a brix of 70, pH 5.8 but i am experiencinng bulging after few days. Dont forg…
- Onion ring production line
Continuing the discussion from Onion ring: For now my target 300 kg per hour from fresh onion peel it washing dryed than chopped onions mix…
- Pectin Gummies
Hi Can you suggest me a high methoxyl pectin thats well suited for pectin based gummies with 70 75% TSS and high in acid.
- Seasoning powder discoloration
Hello dear professionals, I am currently developing a seasoning with a brown appearance using liquid caramel. After pre blending with the c…
- What is the process we use to create activated cake emulsifier powder?
Hi, I'm Evan I came to Palsgaard's website and found their activated cake emulsifier powder and I interested in it. Do you know what proces…
- Best quality fried product
is their any experience regarding onion frying? which one is best for onion frying ? in oil or in ghee? which one provide best crispy textu…
- Garlic paste color
In a standard Lebanese garlic paste recipe prepared with the same proportions of ingredients and the same process (garlic cloves, lemon jui…
- Extrusion based snacking
can any one say how to retain natural colouring in extrusion without any added synthetic colours and should be operated at 140 degree centi…
- Fish processing technologies
Hello, any relevant article here for fish processing technology from farm to fork?
- Can rice starch or corn starch be eaten raw?
Hello I would like to ask if a rice starch or corn starch be eaten raw or added as ingredient of raw items like energy bites or dates sweet…
- Carbonated Beverages
How can i blend well my sucralose with my beverage syrup lm experiencing a strong after taste after dilution of 1:3.
- Alternative Thickeners for Water-Based Sauce Stability
Hello! I’m looking for an alternative to xanthan gum in my water based sauce (aw around 50%) to increase its viscosity. Currently, due to l…
- Natural biologic protection of Ready Meals
Dears. Wondering if anyone here is able to suggest natural bioprotection methods for RTE and RTrH meals? Something that could go alongside…
- Lamination in fish analogues
Has anyone here heard of the use of lamination in the development of plant based fin fish analogues?
- Searching for a white distilled vinegar that is non gmo and gluten free
Hello, I am in search of a white distilled vinegar that is both non gmo and 100% gluten free (can't be manufactured in a facility that proc…