Bonit Aranha — FSTDESK

Suppliers for cream liqueur base

Dear All, I am looking for suppliers of cream liqueur base which is alcohol stable. Preferably from India or Africa. Thanks.
Value addition of raw pineapple juice

Dear All, We are processing raw, green pineapple for cake application. During this process, we will be left with pineapple juice having a b…
Oil separation in protein bar

Hi All, I am working on a protein bar containing peanut butter. However, there is oil/ fat separation coming from peanut butter. We have us…
Alternative drying technology for freeze drying

Dear All, I am working on crispy sweet corn snacks (corn kernels). Currently it is freeze dried. Although the product is of great taste and…
Infusion of salt in ghee

How can we infuse Himalayan pink salt in ghee without using water? I tried whisking salt into ghee but the problem is while filling the ghe…
Regulatory aspects for Clarifies butter

Hello everyone. I wanted to know if lecithin is allowed to be used in clarified butter (ghee) as per UK regulations. Thanks.
Shelf life extension of papad

Hello everyone, I am looking for suggestions on how we can enhance the shelf life of papad which is generally served as an appetizer in Ind…
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/…
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…
Masking undesirable notes in a nutraceutical drink

Hello everyone, Can anyone throw some light on strategies for masking undesirable flavor or bitterness in a nutraceutical drink. Basically,…
Test to differentiate the source for stearic acid

Hi everyone. Is there any specific test for identifying the source of origin (plant or animal) for stearic acid? It would be of great help…
Improving the process of freezing and defrosting an avocado for consumption

Hi, My client is seeking for a method of improving the process of freezing and defrosting avocado fruit for consumption (persea americans h…
Plant based egg product

Can anyone let me know about a plant based ingredient that can act like egg with respect to coagulation during omellete preparation!?
Vanilla flavored seasoning

Hi there, Has anyone come across vanilla flavoured milk powder based seasoning for corn based (extruded) product? Target group is: Children…
Plant based meat alternatives by cooking extrusion

Hello Everyone! Ask me something about food extrusion cooking! Will be glad to answer your questions!
Please suggest idea to incorporate flavor in past adough to produce flavored pasta

Please suggest idea to incorporate flavor in pasta adough to produce flavored pasta.
NUTRIENT FINDER is available Now!

NUTRIENT FINDER is available Now! This is a tool that you can find nutrients from 2000+ foods. With this tool you can easily find nutrients…
Replacer for sugar (sucrose) in snack seasoning

Hi, I am working on sugar reduction or replacement of sucrose in snack seasoning. As we know sucrose is one of the major ingredient in snac…