Improvement of the food texture by other chemicals during the processing other than calcium pectin. Please help me if we can use other chemicals to increase the texture and firmness of the product.
Improvement of food texture in processed products
Improvement of the food texture by other chemicals during the processing other than calcium pectin. Please help me if we can use other chemicals to increase th…
Sagar Pardhi reply
postedUse Gelatin or Any other Gum which will suit your application.
Its Neha90 reply
postedGuar Gum is a good, economic alternative.
Jinnamu Aresh reply
postedThank u mam and sir but I am searching for any new substitutes for improvement
Neil Bradley reply
postedSome interesting solutions here:
http://msk-ingredients.com/molecular-gastronomy/thickeners
Wabulembo Fazil reply
postedYou can use Caboxymethyl Cellulose (CMC)
Wayne Van Nieuwenhuizen reply
postedTest shown that CMC protects protein in dairy too and virtually I one to one replacement.