Alternatives for Sugar Replacement in Food Technology
Abstract The physical, chemical, thermal, rheological, and sensory characteristics of spreads with noncarbohydrate nutritive sweeteners (su…
#confectionery
Discussions tagged confectionery on FSTDESK. Browse 6 related threads.
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Shelf life study
Hello! Good evening! I need information about how i conduct the shelf life study of confectionery products? which type of equipment will be…
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Increase shelf life of marshmallows
Hello, I am not a food scientist so I'm looking for help as to why my marshmallows don't last a minimum of 3 months. a few factors: I live…
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Modified toffees
Hi, We are taking the trials of eclair toffees. But it's take a 47-50 minutes to rich the temperature @120°c in batch cooker. Hence we not…
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Sugar free pectin based gummy?
Has anyone had success in creating a sugar free gummy that is pectin based? I'm trying out a formula with Maltitol, erythritol, isolmalt an…
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Melting of gummies
We are preparing the gummies with sugar boiling the sugar at 112 degree Celsius at 85 percent sugar concencentration for 50 grams of sugar…
Best discussions tagged confectionery
High-signal #confectionery discussions selected from replies, views and recent activity.
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Sugar free pectin based gummy?
Has anyone had success in creating a sugar free gummy that is pectin based? I'm trying out a formula with Maltitol, erythritol, isolmalt and sweetening it with xylitol. It's comin…
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Alternatives for Sugar Replacement in Food Technology
Abstract The physical, chemical, thermal, rheological, and sensory characteristics of spreads with noncarbohydrate nutritive sweeteners (such as polyols), produced on ball mill, c…
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Shelf life study
Hello! Good evening! I need information about how i conduct the shelf life study of confectionery products? which type of equipment will be use for this purpose. Thanks!
-
Increase shelf life of marshmallows
Hello, I am not a food scientist so I'm looking for help as to why my marshmallows don't last a minimum of 3 months. a few factors: I live in Melbourne, Australia where we have re…
-
Melting of gummies
We are preparing the gummies with sugar boiling the sugar at 112 degree Celsius at 85 percent sugar concencentration for 50 grams of sugar we r adding 15gms of pectin and 100ml fr…
-
Modified toffees
Hi, We are taking the trials of eclair toffees. But it's take a 47-50 minutes to rich the temperature @120°c in batch cooker. Hence we not achieved the moisture between 7-8 %. Can…