Vaggelis Ilias Dimopoulos

Hydrated Emulsifier in paste form for baked goods

Dear all, I would like to ask if you have any idea of producing an emulsifier for freshness in paste form, base on E471 (90% monodiglycerid…
Instant custard cream

I would like to ask, if it is possible with a 60-65% moisture, to drop down the aw, below 0,85, of an instant custard crema, cold mixing. I…
Shelf life extension of hummus

Hello everyone, How can we extend the shelf life of hummus to 3 months under ambient conditions? What are some of the processes, additives/…
How to overcome astringency taste of cake

Dear all, Currently, I have the problem with the cake made from the premix. The taste of the cake appears astringent, especially when eatin…
Vegan substitute for emulsifier 471 and 477

Hello everyone, Could anyone suggest a vegan substitute for emulsifiers 471 and 477 to be used in making a vegan cake packet mix?
Preservation of Halwa

Hi. I need suggestion on type of food preservative which can be used to extend the shelf life of Omani halwa. It is basically a traditional…

Hydrated Emulsifier in paste form for baked goods