Pasteurised High Acid Water Based Drinks
Is anyone aware what would be the PU (Pasteurisation Units) value required for water-based high acid drinks to be shelf-stable when pasteur…
Nicolas Tsisios
Nicolas Tsisios (@nicolas_tsisios) on FSTDESK: 3 replies and 2 threads.
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Carbonated Beverages
How can i blend well my sucralose with my beverage syrup lm experiencing a strong after taste after dilution of 1:3.
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Whey protein isolate for protein water
Hi everyone I am looking for a whey protein isolate or a good quality protein I can use in protein water drinks. Is anyone able to help or…
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Product development using Fruit peels, particularly Orange
Please I need ideas on product development using Fruit peels, particularly Orange, banana, pineapple and watermelon peels. With write up if…
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Rework about caramel chocolate process
Do you have any idea about rework of caramel, how can we make it. how can we seperate from chocolate to caramel can you share me your exper…