Nicolas Tsisios — FSTDESK

What is the process we use to create activated cake emulsifier powder?

Hi, I'm Evan I came to Palsgaard's website and found their activated cake emulsifier powder and I interested in it. Do you know what proces…
Chocolate spread using mayonnaise technology

Can anybody advise? What stabilizer can work for this
Plant-based milk oily taste

We developed a plant-based milk based on pea protein. It tastes great when I use a neutral oil such as coconut RBD but then tastes off and…
Water dispersible oils

Hi all I am looking for water-dispersible oils that are odour free and tasteless but food-grade at the same time. Have you had any experien…
Why bulging issue happened in ketchup sachet

Dear Technocrates, Appreciate your support to share possible root cause of tomato ketchup having bulging issue - refer the attached pic. Up…
Plant based yogurt

Hello. I have been trying to develop a plant based yogurt from millet, brown rice, cashew and coconut cream. It tastes great. However I fin…
Sparkling water

Hi, I am trying to develop a no sugar or zero cal sparkling water. The ingredients used are erythritol and monk fruit. Natural flavours and…
Instant hot chocolate powder formulation

Hi I need some help and expert advice for an instant hot chocolate powder formulation. The final product should be less than 30 grams in po…
Dairy Free whip Topping

Dear Community, I Would like to get some insights on whipped topping (Dairy free). Are there simpler ways to know which emulsifiers work to…