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Food R&D Emeritus

Food R&D Emeritus (@roy) on FSTDESK: 1252 replies and 1 threads.

  1. Pectin Gummies

    Hi Can you suggest me a high methoxyl pectin thats well suited for pectin based gummies with 70-75% TSS and high in acid.

  2. Spread product

    Hello Friends, I developed a water based choco spread, i have a brix of 70, pH 5.8 but i am experiencinng bulging after few days. Dont forg…

  7. Seasoning powder discoloration

    Hello dear professionals, I am currently developing a seasoning with a brown appearance using liquid caramel. After pre-blending with the c…

  10. Discoloration in Mayonnaise

    Hi Professionals, What can i do to address discoloration in mayonnaise after 4month production. It discolored rapidly from off white or whi…

  13. Chicken cooked ham

    Hi everyone! Not sure if this is the right place for my topic, but anyway... I am looking for a recipe for cooked chicken ham, made from br…

  16. Sodium alginate

    What is the chemistry behind the gelling property of sodium alginate?

  17. Chocolate Tempering Machines

    Chocolate Tempering Machine is designed for chocolate production, can be used for tablets, chocolates, Easter eggs production and among oth…

  19. What is inulin?

    Inulin belongs to the class of carbohydrates and is known as fructants. Oligofructose is obtained by enzymatic hydrolysis of inulin. Inulin…

  23. Msg replacer

    Hello everyone, I need an idea for msg replacer in the market. Thanks

  26. Apple consentrate

    how can calculated nf of apple consantrate are there any options out of lab analysis

  27. Beverage development

    Dear all, I am into fruit drink development focused on non nutritive sweeteners but wondering on how to mitigate the problem of after taste…

  28. Powdered seasoning Clumping

    We are making flavored powder seasoning from some time. The product stays fine through out winter / dry season but starts caking during sum…

  32. Multiple spice mix

    Hello fellow Food Scientists and Technologist. I want to develop a multiple spice mix which can be applied to various delicacies. Thanks. O…

  36. Increase shelf life of marshmallows

    Hello, I am not a food scientist so I'm looking for help as to why my marshmallows don't last a minimum of 3 months. a few factors: I live…

  38. Raw chicken shelf life

    Do we need to decide the shelf life of raw chicken according to e.coli results? Is the cutting at 12 degrees C enough after rapid spray coo…

  39. Indian Papad

    What are the factors, that affects the puffiness in papad? In papad made from rolling methods. Why sodium bicarbonate isn't working similar…

  43. Cake industry

    Hi everybody. Are there any book or others about cake production? Thank you so much have a nice sunday🤗

  44. Sugar cashews shelf life

    I'm facing an issue with sugar coated cashews. After coating cashews in pan and cooling. After packaging in two weeks cashews become soggy.…

  45. Stabilizers combination

    What stabilizer combination work best for a recombined dairyless milk (hot process) What do you think about Carrageenan & CMC + E471

  46. Functions yoghurt

    Arrowroot can be put in what attribute. Like strawberry, blueberry etc can be put under flavour. Likewise what attribute can be put for arr…

  50. Homogenization

    [chat quote "Yousuf;245;2024-02-12T09:49:17Z" channel "All Members" channelId "15"] Hi friends, facing this issue in fruit drink. Need help…

  51. Palsgaard® 1388

    Few months ago i use Palsgaard® 1388 to make a cream cheese. But the emulsion always getting bad. So i try to do it again and change the pa…

  53. Palsgaard Characteristic

    Hello, anybody familiar with palsgaard? I just wondering, sometimes emulsion product such as cream cheese is really bad, but in vegan milk,…

  54. 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…

  56. pH of chocolate

    How to check the pH of dark chocolate, what should be the pH of chocolate? (adsbygoogle window.adsbygoogle []).push({});

  57. Cake shelf life

    hi every one. I have question about cake shelf life. we produce vanilla cake but after a while (about 1 month) their color change to yellow…

  58. About Hibiscus extract

    Hello everyone, I would like to ask a question all of you. We produce Turkish delight and candy products. We want to apply hibiscus extract…

  59. Blister frying peanut

    Dear all, We are trying to produce blister frying peanut using dual frying. but after frying the peanut does not get hard texture. its gett…

  62. Vanilla Muffin

    hi everyone, i'm working on a dry Muffin mix recipe, that will be ready to use, i used these ingredients, the visual aspect of the muffin w…

  64. How i can reduce fats of chips

    Hello we want to produce potatoes chips with batch producing after frying we have a lot oil in product how we can reduce of oil in chips

  66. Silicon Dioxide Replacer

    Dear All, I am presently using Silicon dioxide as a anticaking agent. Can any one of know suggest me the better/equivalent replacer for sil…

  68. Vegan Instant pancake mix

    I am developing vegan instant pancake mix to replace egg I use tapioca starch and replace dairy milk powder I use soy bean milk powder but…

  70. Roasted almonds temperature

    What is the best temperature to roast almonds? Currently we are roasting at 150 c for 30 mins in an industrial convection oven. Even we kee…

  71. Recipe for Jordan almonds

    Hi folks, I'm new to panning and coating. I would love to learn how to coat hard sugar for Jordan almonds. Any help is highly appreciated

  73. Industriel muffins premix

    Hello everyone, my name is Youssef, and I'm 22 years old. Today, I want to share my excitement about a project I've been working on. I'm ea…

  75. Shea Butter / oil

    Some chocolate and similar products contain shea butter or shea oil. For this raw material, there are additional pesticide limits in the EU…

  76. Stabilizer for whipping cream

    Hi all. I'm using INS 386 Disodium EDTA /ETHYLENE DIAMINE TETRA ACETATES and E304 fatty acid esters of ascorbic acid (ascorbyl palmitate) i…

  78. Plant-based protein extrudates

    hello guys, i need some informatıons about the process of meat analogues extrusion How can we adjust the amount of water we feed to the ext…

  80. Pancakes shelf life development

    Hi guys! I am using coconut flour in my pancakes which is decreasing the shelf life of pancakes. Suggest me some alternatives?

  81. Pizza dough making

    Is it possible to make pizza dough with high dietary fibre without effecting the quality and taste

  82. Cream cheese

    Can you tell me influense of additieves in production of cream cheese? Guar gum, carageenan, tara gum, locus beem gum i etc...

  86. Alginate crunchy broccoli cubes

    Hi there! Any ideas on formulas to try making vacuum-dried broccoli cubes using sodium Alginate first. We want to create a solid blocks usi…

  88. Wafer industry

    Hello dear friends, do you know of a source that explains the production of wafers in detail?

  89. Starch in meatballs

    Hey, Are there any thumb rules regarding the starch recommend to use in meat balls. Any literature reference? I usually use bread crumbs an…

  91. 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…

  93. Humidity of maamoul processing area

    Dear All, We have a few concerns about the typical humidity in the mammoul production and packing areas because the primary ingredients in…

  95. Oats chocolate

    Im trying to develop oats chocolate is it possible get the commercial oats chocolate recipe please

  98. Modified toffees

    Hi, We are taking the trials of eclair toffees. But it's take a 47-50 minutes to rich the temperature @120°c in batch cooker. Hence we not…

  104. Food anti-caking agent

    Hi all! Tell me, please, maybe someone understands anti-caking agents. I need an anti-caking agent that will prevent clumping and caking of…

  105. Jelly like cocoa butter

    Hi, would like to know what causes the cocoa butter to turn cloudy and have a jelly like appearance. They jelly remains even when the cocoa…

  109. Jelly / Gummy Candy Production

    Merhabalar ben ödevim olarak jelibon geliştirmek istiyorum ancak jelibomnuma ekleyeceğim aromayı hangı fazda kaç derecede ekleniyor bulamıy…

  111. Whipping cream stability

    Hi all, I'm working on non-dairy whipping cream project. Currently i'm facing stability issue and during whipping it takes 7 mins to form s…

  112. Mango Pickle Puffed

    Dear All If In mango Pickle Acidity and salt percentage is ok but after some months like 1-2 months get puffed mango pickle what is problem

  113. Newbie looking for advice

    Hi all, I am very new to the food tech scene. I am looking for any advice on anything I should look in to or learn. I have been a food tech…

  116. Emulsifier for all oil cake mix

    I am trying to convert formula based on emulsified cake shortening to dry emulsifier. The recipe needs to support all oil. Any help or dire…

  123. Bromatology

    Hi all, Is there a branch under name of Bromatology in your country?

  125. Seasoning Granules

    Currently developing seasoning in granule format but it is still loose (did not formula into granules) after passing through granulating ma…

  128. Coconut based curry mix

    We are coconut based curry mix manufacturers. From. Kerala. we are cooking raw grated coconut and other masala then grinding it, after grin…

  132. Idea for new product

    I have an idea of creating gummies that have herbal taste that gives to kids who have hate on tablets or syrup Kids are very upset with the…

  134. Peanuts and almonds Roster Cleaning

    Hi guys, I was wondering about a great Soap(cleaner option) for a roaster. I use this for roasting peanuts and almonds to make peanuts and…

  140. Vegan cream liqueur

    Hello, I want to develop a vegan cream liqueur. Usually in the dairy cream liqueurs is used sodium caseinate, in the vegan alternative ther…

  143. Unrefined Edible oil

    Hello guys So I have been thinking of edible oil pressing and filtration without the refinery process. Will the product(oil) be stable for…

  144. Chocolate donuts

    Hi there, first time using this platform, so I hope I am not doing so inappropriately! Anyway, I have a question regarding baking: I see a…

  145. 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…

  147. Texture and chew

    Hi Everyone, I am trying to develop a vegan meatball however the meatballs are too soft. can anybody suggest as to what will give the meatb…

  150. 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…

  152. Confectionery Hard Boiled Candy

    Hi, can anyone suggest how Hard Boiled Candies can be Reworked efficiently without using the laminated in the Rework Tank? Currently Using…

  153. Is Maltitol safe for kids?

    Hello All, May maltitol be considered save for kids? can you please support your the ideas with sources? I couldnt find many articles about…

  156. 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…

  158. Dragees and its method

    Can anyone explain how well could almond dragees and hazelnut dragees are made, and also procedure when to add shiner and quick lac to be p…

  164. Jelly date

    hello, how can I add dates to jelly without losing their nutritional value

  166. Titanium dioxide banned in Europe

    Hi all, As you know titanium dioxide banned in Europe and just six monts left to find new alternatives for manufacturers. I think rest of w…

  167. Cup cake recipe without egg

    Did anyone worked on cup cake recipe without egg? Would you share your technical challenges and organolaptic comparison with egg version.

  168. Free fatty acids in oil

    Give me your suggestions, opinions, and what are the health damages resulting from: Frying potato chips in oil until the free fatty acids i…

  169. Cake different taste

    Hi, i have my own cake brand in india Cake Galaxy. I want make different taste of cakes. every one using commercial primix, so most of cake…

  172. Jelly bean

    Hello, I want to develop jelly beans, but when I add the flavor I will add the jelly beans, at what degree is the phase added, I would be v…

  174. Chocolate with Vitamin C

    I tasted dark chocolate with vitamin C. How can I remove the chemical taste, the orange version is also nice 😄

  175. Dry Roasted Flavoured Cashew Nuts

    My team and I have developed honey mustard dry roasted cashew nuts, the recipe is as mentioned below, but we are facing a big problem - tha…

  176. Worlwide problem of food scarcity?

    In the current situation of world food scarcity and increasing populations, how can we as food scientists help? Let us have your ideas and…

  183. Lupin as a coffee Substitute

    Note: Specified with location (United Kingdom participants) Dear participant, My name is Sankavi Sekar and I am currently studying at the U…

  184. How to increase omega absorption?

    Hello, I read both omega 3 and 6 are competing for the same enzyme to absorb. So eating one omega lowers absorption of another. I wonder ho…

  187. Titanium dioxide

    by which ingredient we can replace titanium dioxide (coating)

  190. Seasoning processing

    Hello fellow food Technologist, I am working a particular seasoning and I discovered that water can be added to a seasoning to enhance its…

  193. Gummies: Gelatin and pectin

    Hi, I'm trying to formulate gummies and i am having issues with texture. I want to mix pectin and gelatin. I'll be pleased to have som help…

  195. Potato chip processing

    Looking for experienced persons in potato chip manufacturing for a new chip product. Contact: pkam1998@aol.com

  197. Gummy with xylitol

    I want to create a vegan gummy with xylitol but no other sugar/syrup/sucrose. Can I use carragenan buffered with trisodium citrate to get t…

  199. Porridge/ baby foods

    Hello im looking for a trainer in baby Foods or instant porridge. Training must contains information on almost every topic as below (where…

  200. Melting of gummies

    We are preparing the gummies with sugar boiling the sugar at 112 degree Celsius at 85 percent sugar concencentration for 50 grams of sugar…

  201. Food processing equipment

    Hello everyone, What processing equipment do I need to produce non-diary whipping cream, cocoa-based fillings and fruit fillings? Kind rega…

  202. Seasoning color

    Hi, I want to achieve the exact seasoning color of the attached image. Can someone guide me.

  203. Gummies preparation

    What made the gummies melt we are preparing the gummies by using the pectin, sugar syrup, fruit juices, corn syrup, citric acid after refri…

  207. Freeze dried Mango Cubes

    We want to make freeze-dried mango cubes from the mango pulp. We have tried but the shape gets distorted, also in blast freezing the pulp g…

  208. Coffee production

    Hello, I started working in a coffee mix factory and would like to know more about coffee mixes and mixers and enquire if anyone has inform…

  209. Roasted and salted sunflower kernels

    Hello we want to roasted salted sunflower kernels produce but our salt not sticking to our kernels how i can do it to stick the salt to ker…

  211. Liquid Caramel seller

    Hello fellow food Technologist, I am working on benchmarking a seasoning but I am having issues with brown color. Please, I really need hel…

  213. Processing of spices

    Hey, Any one guide me about green chilli powder, I have some questions - after sun-drying green chilli color is not much good. How to impro…

  214. Processing of corn nut

    HI, Greetings to all Please help to manufacturing of corn nut and what type of corn we can use in producing of corn nuts. as i have tried t…

  215. 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…

  216. Honeycomb, Sponge Candy Whipping

    Does anyone now how to make Sponge Candy in large batches like the pros. I use a very thick copper pot that most companies like Watsons can…

  217. New product

    Any Suggestion for new product development ideas? For my mini project

  219. Fruit flakes with out corn

    Now I'm pursuing M.SC FOOD TECHNOLOGY we want to develop a product we have to choose a fruit flake for our products development we want to…

  220. Fat and oil AV

    How we can control the Acid value of plam oil during the deep frying.

  221. Book about bread

    Hi Someone can help me, sending here a book about science and technology about bread please. Thanks so much Hola Alguien podría ayudar envi…

  224. Whip cream crack

    Hello all, I want to discuss about whip cream crack issues. I try not to over whip, maintain a low density (Range between:0.22-0.24), don’t…

  226. Roasted Peanut

    HI good afternoon every one, Can I know the Procedure to roast the peanut like tong - garden

  227. Extruded Corn snacks

    Please house we want to produce extruded snacks from corn. Can any one help with the formulations and procedures to get a crunchy snacks. D…

  228. Green oils colour retention

    Hello, What is the ideal temperature to reach when making green oils to prevent chlorophyll breakdown? Are there any other measures that ca…

  234. Carbon dioxide sugar

    Hello friends. Does anyone have any information about the exploding candy process in the mouth that children use as entertainment? Although…

  237. Sodium Nitrite and Caramel Flavour

    Hi everyone, Hope all of you are great and safe. I am currently developing a premix for a cured meat, and we try to include the liquild car…

  238. Cocoa powder drinks

    Dear All, Kindly assist with formulation of cocoa powder/malt extract drink. For example Ovaltine cocoa drink (powder)

  240. Free fat solids of whole milk powder

    Where i can find in bibliography the free fat solids of whole milk powder or any other product, like chocolate or butter. Any link to read…

  243. HACCP canned tuna

    Hi everyone! I'm writing a HACCP plan for canned tuna production, as exercise for my exam (not real...). But I'm a bit confused. Considerin…

  244. Durain Ice cream

    The Product Development Centre of the company comes up with a new Durian ice cream. The sensory panelists test the product and discovered t…

  245. Creep recovery

    Among the creep recovery curve of three hydrocolloids which one can be used to improve the loaf volume of gluten-free bread?

  246. Post Harvest challenges of Ginger

    Fresh Ginger washed in clean water and stored/transported at 12-13 deg C and 65-75 RH for exports purpose. However, there are many rejectio…

  251. Beginner in food product formulation

    Hello everyone, I´m a beginner in the food industry (I am a food engineer), and I'm having issues at work because I don't know how to formu…

  252. Salt inclusion

    Good morning, Colleagues Please could anybody help with with conversion of 12.5g/l to percentage using Mohr's method...

  253. Yield of cheese

    How can you increase yield of cheese? If your cheese will be porous how can you prevent this wide porous? (adsbygoogle window.adsbygoogle […

  254. Microbiology

    Hello, I wanted to know if the bacteria Corynebacteria need any enrichment before the inoculation in the Blood agar.

  256. Frozen waffle

    Need help with product development of frozen waffle that will be ready to eat once toasted. With an expected shelf life of 3-6months. Havin…

  257. Vegan gummy bears

    I am making a vegan and clean gummy bear with pectin. My recipe has lime and strawberry concentrate (pH around 3.5) and a syrup. I use pect…

  258. Titrable acidity

    How to determine titrable acidity in fatty food like butter atOptions { 'key': '6632be4d230e63f0ddcff49464393201', 'format': 'iframe', 'hei…

  265. Preservation of herbal energy bar

    I'm doing a project on herbal energy bar. I have use dates, oats, banana, sesame seeds, peanut, ashwagandha and honey to make bar. How can…

  269. Multigrain crackers

    Hello, We are preparing multigrain crackers from wheat, barley, sesame, ots, soy and flax seed. How much proportion of flour should I take…

  271. Herbal drink

    I thought of innovating herbal drink. I thought of doing it with soda (carbon dioxide + water).Does anybody have an idea wat kind of ingred…

  273. How do we fortify orange juice

    My query is how do we fortify orange juice with Vitamin D if vitamin D is a fat soluble vitamin. Won't it only dissolve in polar solvents?…

  278. Artisan wine production

    Hello everyone, I’m jumping into the journey of making red wine in small scale in an artisan way. After some research I have come up with t…

  281. Multigrain cookie

    Which different ingredient should I add in multigrain cookie mix?

  282. Flavours for bakers

    Hello Team, I am currently doing a project on flavours for bakery The challenge is the flavours are heat labile The flavours are PG based,…

  283. Carbonated protein drink

    Anyone have an idea about wat will be the best ingredients to be added to make carbonated protein drink.

  287. Garlic Paste

    How to avoid greening of garlic paste in industrial scale?

  288. US MRL database

    Dear colleagues, does anybody know US MRLs for these residues in meat (all species)? And how to check US MRL in the Internet? Deeply thanks…

  290. Baked Banana Chips

    Hello! I am looking to get some suggestions as to what parameters should be kept in mind to develop a non-fried/baked Banana Chips? The R&D…

  292. Flavor lock Processing

    Hello everyone I have doubt regarding flavor lock processing. What is the mechanism behind flavor lock processing?. What is the benefit of…

  293. Roasted salted nuts

    Hi. Good morning. We want to produce roasted salted & Flavored nuts (Cashew, Almond, Peanut) without frying some one having good exposure f…

  296. Hello from FST desk group

    hello @Roy, Its been a while @Roy is not active in the group for last few days. We hope you are doing good, and probably some busy period o…

  297. TAMARIND candy

    Does anyknown known the basic process to make TAMARIND candy in commercial way. Normally in indian its call imli candy

  298. Chicken feather to edible meat

    Through internet. I came to knew Sorawut Kittibanthorn have convert chicken feather into meat. Does its possible?. Whats its a basic science

  300. Spicy chocolate

    Can any one tell me easy method to get spicy chocolate for couverture chocolate

  302. Analysis of Annona Squamosa

    Hi food scientist and technologist please can someone help me in the analysis of Annona Squamosa... Am working on a project on it. Thanks

  303. Shredded Halva

    Hello everyone, I’m trying to make shreaded halva (which has hairy texture) but I’m getting a hard and chewy texture, can anyone help how t…

  304. Hydroponic produce sales

    Hello i am looking for assistance in hydroponics produce sales. Any help would be appreciated.

  310. Disinfectants

    Can we use Apple seed powder as disinfectant in food industry?

  311. Control the crystalisation

    Hi, problem is that i can make a sandal syrup but here crystallisation occour again and again so how we can control the crystallisation. Th…

  312. Formulation

    Guys i want to learn about formulation, and to make recipes from zero, you guys have something that i can read or if you know where to star…

  313. Feedback request

    Dear All, I need your feedback about FSTDESK to improve it, i would like your time to leave a feedback. You can leave your feedbacks under…

  315. Survey Thesis

    Hello friends. I'm going to write a survey thesis for my master's. I need a research topic, I would be happy if you share your ideas. Thank…

  318. Coconut water preservation

    Hello, Is there any technology for processing of coconut. After processing it could be stored in without using cold storage

  319. Soft drinks with libido booster

    Hello We want to make a coffee flavoured CSD with libido boosting properties. Please help me on any suggestions about supplements or rather…

  323. Anyone using E471 in biscuits

    Hi, We are traditional biscuits manufacturer which have high fat, milk content looking to extend shelf life and taste. We make biscuit vari…

  325. Food Preservation

    How to preserve ginger, garlic, coriender leaves, coconut paste for at least 6months or more? Natural preservatives preferred.

  326. Sagi and samo biscuits

    I have to make biscuits from sago and samo rice so which other ingredients are to be used for enrichment

  327. Paneer quality

    What is region of foam generation in paneer child water tank.plz give me suggestions

  331. Leaf extraction

    I need to extract of some phytochemicals of leaves with ethanol. What should be the ethanol concentration?

  332. Inversion of glucose by enzyme

    Hello friends. As you know, the use of Glucose and Fuructose inverted sugars, known as corn syrup, is common in the world. The main factors…

  333. Chocolate fortification

    How can we fortified chocolate and what ingredients to be used for the fortification. How can we improve quality

  334. Potato Thins Manufacturing

    Hi, can someone help me with the Potato thins manufacturing process (plain/flat form of PRINGLES) and and what all additional machineries t…

  339. Recyclable packs and cooking bags

    Hi there, I work for a poultry company and we have a project to change our packages for recyclable. I'd like to know if anyone has any mate…

  340. Soybean Processing

    Hello Everyone...I need your innovative Suggestions for Soybean by Products/ Soy based nutritious products.

  341. Coating On Nuts

    Hello, This is Sachin Dhiman, We need to produce flour coated Roasted nuts (peanut). Currently We are using sugar syrup as Adhesive and Whe…

  342. Reduce Powder Odor

    Hello, Is there a way or a technique to reduce the odor of the powders?

  344. Further studies

    Hi there, I am a Bsc. Foodtechnology graduate. I am planning to do my masters degree in Food and nutrition. Will there be any problem in ge…

  346. Understanding Coffee Flour

    Hi, I am trying to find some knowledge on coffee pulp flour or coffee flour to make biscuits and other products. I see only a few articles…

  348. Mozzarella cheese making

    Professional, I'm having difficulty in stretching my curd for mozzarella. Its not stretching, please guide me

  349. Career advise

    I'm a food science and technology graduate. I want to major in food product development, which online course is the best, and which interns…

  352. FST related Youtube channel idea

    Assalam o Alaikum; After graduation, I decided to make a youtube channel related to my field. please suggest which type of videos will real…

  353. Raw materials price

    Hi everyone, I'm new in FSTDESK. I'm interesting on your opinion on the increasing price of raw materials, in particular in the food and fe…

  355. Soy as a Functional Food

    Soybean ( Glycine max , L.) has been part of Southeast Asia culture for almost 2 millennia. However, only in the second half of the 19th ce…

  358. Chocolate and Milk Flavors

    Hello, I am developing a new food product and I need Vanilla and Chocolate flavors in powder form without sugar. I already have them in liq…

  359. Fruit concentrate

    Hi All, What is the FSSAI regulation that gives the fruit juice content present in each fruit such that when we use the concentrate form we…

  361. Pomegranate syrup

    Hello, We produce natural pomegranate syrup. but as the product is natural without additives, yeast has developed. Even though the brix val…

  363. Milk jam shelf life

    Hi, I trying to develop milk jam. What are the best practies for milk jam with a long shelf life? Thank you.

  365. Room temperature stable chocolate

    Please house...how can I produce chocolate that will remain stable in room temperature not hard not melted? We want to produce peanuts grit…

  367. Job roles and skills requirements

    Hi, I would like to know what are the options that we have with applied food safety and quality management? And what are skills required fo…

  368. Shelf life of Fried Shallots

    Hi Team, What would be the shelf life of the fried shallots kept in room temperature in air tight container. Ingredients: Shallots, all pur…

  369. Biscuit and bakery products

    Hello, guys am currently working on a biscuit recipe which I have progressed very well on the recipe except that the biscuit is still tough…

  370. Jam production

    Hey guys. I'm working on product development using baobab as a pectin source instead of industrial pectin. My jam however has not really st…

  374. Beer filtration

    Hello, I want to make a beer filtration experiment in laboratory conditions, and I want to use filter powder, Can you give me advice How to…

  376. Flavours for ice cream

    Hello Team 👋 I am asking for a simple ice cream recipe without whipping cream, no condensed milk and without the ice cream machine Just si…

  378. Vanilla Powder

    Please I need advise. Vanila beans are dark in color...how is white vanilla powder made?

  381. Cheese stability

    Hi Everyone, Does anyone know about any test methods to assess Cheese's stability (in cold condition specifically)? Mainly to check the sam…

  383. Cracks on Whipping Cream

    Dear Professionals please guide how to control cracks on whipping cream cake during storage in refrigerator after decoration. And how to im…

  384. How to use isoamyl acetate

    Can anyone help me about how to use isoamyl acetate directly for carbonated/other non-alcoholic beverages? Can I use it directly? What perc…

  385. Beverage & inventions

    Can I make NA beer using same things like hops extract/Malt extract/flavored syrup/Carbonated water etc. But without fermentation/yeast? I…

  386. Legal requirement

    hey, is their any legal requirement of fried onion product related to categary name, product description etc according to FDA?

  387. What do you think about GMOs?

    Hi all, What do you think about GMOs? Here are some explanations from FDA. GMO foods have been available to consumers since the early 1990s…

  388. Protein chips

    We are expecting Nacho Shapes baked protein chips formulations and product ideas we also looking for status during on extrusion for high pr…

  389. Porridge composition

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  390. Food Flavourings

    Hello, I would like to inquire about possible signs of loss of quality in synthetic food flavours. Thanks.

  392. Antifoaming agent

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  395. Instant gelatine

    Hello, can you help me where can I find beef instant gelatine. Need to ship to Kosovo

  396. Labne Production

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  397. Plant based oat milk

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  399. Marshmallows texture improvement

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  400. Caramelized onions

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  403. Water analysis result

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  405. Whipped cream powder

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  408. Spring roll sheets

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  409. Sodium citrate from starch

    Anyone has idea on Production of sodium citrate from starch? Process, formulations, e.t.c.will be appreciated

  411. Milk and Milk Products

    Request all the members of the group kindly share literature or book on Dairy industry in pdf format. Thanks Deepak Kumar Sharma

  412. Mixed fruit jam

    My mixed fruit jam Is forming foam while cooking and same remaining in cups also after filling. How to avoid the foam in jam. Please suggest

  413. How to find Hue angle of fruits

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  414. Lima beans

    Please what product can I develop with Lima beans?

  416. Whipping Cream

    Dear Food Technology Professional, I'm looking whipping cream recipe Could you please help me out. Many thanks in advance.

  417. Sausage hard problem

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  419. Freeze drying for ready to eat foods

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  422. Frozen dairy cream 35% fat

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  424. Meat dry texture issue

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  426. Shelf-life in cake

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  427. Tomato paste

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  428. Mango pulp usage and standards

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  429. Infusion of salt in ghee

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  430. Closure inner ring damage

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  432. Juice viscosity

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  433. Project proposal

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  435. Idli dosa batter

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  436. Shelf life extension of papad

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  437. Technical Report

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  438. Vegan product

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  439. Pasta problem

    we have problem in pasta line, some white color appeared inside the product, how we can resolve it

  441. Trans fat in Bakery products

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  442. Determining the chloride

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  443. Plant based sea food

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  445. Legumes heat treatment

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  446. How i can get job in food sectors

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  447. Mayonnaise and sauces production

    Hello everyone! I am excited to see such an interesting website! My question is how can i extend self life of mayonnaise (now 6 months out…

  449. Free fatty acids

    Hello, everyone! I am kindly asking for your advice and help regarding FFA content in palmolein during frying. I am dealing with the increa…

  450. Alternative proteins and extrusion

    Recent research focus on vegetable alternative to meat products. However it remains a challenge to prepare the highly desirable texture pro…

  451. 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…

  452. Rheology modifier

    Which is best guar gum or xanthan gum for mango juice formulation?

  453. Protein powder formulation

    Hello! I wanna develop a vegan based protein powder with 50% protein and minimal processing. Please do suggest ideas for sources.

  455. 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/…

  458. A cup of coffee

    hi, I am azizah and interested about cold coffee. BTW I am from Indonesia, there are arabica coffee and robust coffee. Most people using si…

  459. Fortification fish in tortilla chips

    Hi, I am azizah. From Indonesia. Now I am final year student in Food technology. My research about fortification spyraena jello fish in add…

  460. Color issues in milk desserts

    Hello, Please can you help me to find a solution for my problem related to milk color. Dessert prepared from milk like rasmali etc is therm…

  463. Mango Juice issue

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  464. Dragee shining

    hi every one; i need to know how much gum arabic (E414) to make the chocolate dragees shine

  466. Puff pastry

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  467. Project for food industries

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  468. Snack products ideas

    Need some innovative ideas for snack products. Can anyone share any idea please. Thanks in advance

  469. Denaturation and coagulation

    Hi, I'm teaching yr 12 Foid Studies for the first time next year. The students need to be able identify changes in chemical and/or physical…

  471. Vegan ice cream development

    Hi all, I am currently developing a vegan ice cream (legally a vegan frozen dessert). I was wondering if anyone can advise on the right cho…

  472. Preservatives

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  474. Brain storm

    Hi everyone! Currently I work at a fruit company as a Food scientist. I would like to know what you really think about using Monk fruit pow…

  475. BBQ sauce Recipe

    Can any one help me by providing BBQ sauce Recipe? It will be really greatful for me…

  479. Cold Coffee

    Assalamu alaikum. Hello All, I want start business of Cold Coffee. Already i am working in R&D department a reputed company in BD. I have t…

  480. Cream, infused oil and sticky fibers

    Hi everyone! I'm trying to create a range of seasoning products. The idea is to conserve a flavor of one specific ingredient (for now I hav…

  484. Dates and Nuts based Energy Bar

    Hi I hope you are all doing well I need guidance of expertise. Pl cooperate I am working on the development of Dates and Nuts based energy…

  486. Extract oil from dry chilli

    Is it possible to extract oil from dry chilli, by using a deoiling machine, and if it is, can you explain the process?

  487. Food Day ideas

    We are going to celebrate food day next week Please give me some idea what unique and new we can do Please guide me I dont have any idea ab…

  489. Carbonated Beverages

    How can i blend well my sucralose with my beverage syrup lm experiencing a strong after taste after dilution of 1:3.

  492. AOAC Methods

    As we all know AOAC methods are methods specific to a certain product, component etc. resulting to its limitations. The question is, can we…

  493. Help solve problem of sponge cake

    Dear all, This is the problem of the sponge cake that I am dealing with. The cake rose well, but in the middle of the cake, the crumbs are…

  494. Chocolate bars

    Can anyone suggest me the alternate of sugar in trail mix bars(Multigrain bars)

  497. Scholarships

    Hi everyone. I'm looking for good formats to write a research proposal and research motivation for food science.

  498. Energy dates bites balls formula

    Hi I would like to ask the experts about such formula recipe for making a date balls with flavors and with or without filling Ingredients i…

  503. Reg. Join this group

    I am very thankful that I became member of this Food Science & Technology desk. Regards, Dr.P.R.Meena pH.D. (Food Sci.&Tech) BHU, Varanasi,…

  504. New challenges for food engineers

    Have you got any list of challenges to be solved in food production, food preservation, food technology, food science, packaging etc.

  505. Whey water solution?

    I need solution for cheese whey water what to do with it if m not want to waste it

  506. Antimicrobial film

    Hey, I am here to know about the scope of antimicrobial film to prevent microbial spoilage of food.

  507. Food nutri score

    Hi everyone here, I'm curious to know about nutri score card. If a company does not offer it on label what is the best way to put it on the…

  508. Extrusion based snacking

    can any one say how to retain natural colouring in extrusion without any added synthetic colours and should be operated at 140 degree centi…

  509. Thickness of a souffle

    How do you calculate the thickness of a "Souffle" knowing that it is cooked in a convection over at 180 degrees celcius for 35 minutes? (as…

  511. Fungus growth

    We had kept few pulp drums in 8 deg cent. Temperature for a month and suddenly changed temperature to 25 deg cent. Then after 2 days we fou…

  513. COVID pandemic

    Hello everyone, I need to reply a search from the Australian government and I’d love to hear different opinions from different places to co…

  519. Sensory evaluation training

    I need to prepare a sensory evaluation training for R&D and QA teams. I was part of a trained pannel but I don't have experience training t…

  520. About career

    Hey guys, I'm third year food engineering student.I have a doubt, Is it necessary to take mtech to work in abroad or Btech is enough or wat…

  524. R&D concept and food microstructure

    Dear FST teammates, I am looking to study more about how food microstructure work in products formulations in following categories, I am lo…

  525. Crystallization of glazed puddings

    Hi everybody! I have crystalization problems! We use glaze to cover puddings. The glaze´s composition is 86% powdered sugar and 14% albumin…

  526. Reverse spherification with oil base

    Hi, I have been trying to make an oil-based reverse spherification product. See this link for the basic process with water: https://www.che…

  529. Career development

    Can someone advise on soft skills to learn as a Research and product developer

  531. Garlic paste color

    In a standard Lebanese garlic paste recipe prepared with the same proportions of ingredients and the same process (garlic cloves, lemon jui…

  532. % broken rice chips

    Hi all, I work for a corn chips company and we are developing rice chips. I've noticed %broken for rice chips is three times more than for…

  533. Fermentation

    Hello guys i was just wondering what else can a kombucha scoby be used to ferment apart from tea and coffee or how can one come up with an…

  536. Food colours

    How can one extract the orange colour in avocado seeds for use in enhancing appearance of other food products?

  537. Gluten-free flour

    Hello All! Really need your help. I am curious about Bob's red mill gluten-free flour. Do you have insight what kind of ingredient i need t…

  539. Low GI bread

    Hi everyone! Currently we are developing a low GI bread using whole wheat flour, Barley powder, chickpea powder and a very lower amount of…

  544. Sweet Cookies

    Hi everyone 👋 We need help to increase the volume of cookies without increasing the weight of it's. Please give better suggestions. Thank…

  545. Dairy problem

    Why does milk become long and sticky like elastic when boiling after a long gap? Is it cheese or is there something wrong mixed with the mi…

  548. Pop-corn salt

    Hi guys What is the percentage of salt added for the production of salted popcorn, please?

  549. Turmeric Rich Milk

    Dear FST desk members, First of all thank you for keeping updating your post and views on different topics. I would like to know your view…

  550. UV lamp use in production area?

    In the previous period, and due to the COVID-19 situation we have seen a lot of things implemented in the production areas that are useful…

  551. 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!?

  552. Mango juice Oxidation Problem

    Six months shelf life Mango juice with 12% Mango pulp is getting oxidised note with in 4 months after adding Ascorbic acid also. Please hel…

  553. Let's talk about cheeses

    Which types cheeses are there in your country? And which are special? What are production methods of them? What are the critical points / t…

  554. Cake decoration gels

    What is the role of sodium citrate in cake gels? Will it has a negative impact on structural properties of gels?

  555. Vanilla flavored seasoning

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

  556. Coconut milk

    Hi, please can you help me to find a solution for my problem with the coconut milk.When I drained it the milk in nut milk bag its great, bu…

  559. Non Moving Items

    Hii all i want to use rancid almonds, where can i use because i have 5tone rancid material and i don't want to discard there is lots of mon…

  562. Water Quality Parameters

    Since the industrial revolution in the late eighteenth century, the world has discovered new sources of pollution nearly every day. So, air…

  563. Fish processing technology

    Hello Folks, whoever has been to the Fish processing industry, Kindly may I get any related Processing Technology methodologies, steps, and…

  564. Masking sour taste

    Hi all, Do any of you have experience with masking sourness (from organic acids) without affecting pH? The whole process of making this pro…

  566. Sodium Citrate

    I know that the tri sodium citrate is a buffering agent and it helps in maintaining stable pH. But on what basis its quantity will be calcu…

  570. Research paper 1

    Hi my field is food engineering and I got an offer to publish paper in market field topic is coutomer behavior in covid 19 but it is relate…

  572. Sedimentation issue in mango juice

    How to avoid Sunset yellow and Tartrazine colours sedimentation issue in mango juice. Please help me out on the above subject please.

  573. Dry ginger and chilly powder

    I am doing research on phytic and antioxidant property of try ginger and chill powder. would help providing the knowledge about is as some…

  574. Canteens and Restaurants

    How can I completely prevent flies from coming into the dining area in my canteen or restaurant. I have already installed an insectocutor b…

  576. An informative video about sourdough

    Michael Gaenzle, a professor of food microbiology at the University of Alberta, explains how to get the most out of your sourdough — with a…

  579. Flavour extraction

    Hello guys. Any idea on how to extract flavour from fruits? How do i go about the production of concentrate from fruits? Thanks, waiting fo…

  581. Shelf life of cooked pasta

    Does anyone have any suggestions to achieve 7-10 days shelf life in cooked pasta (dried pasta, which is cooked to 85oC, cooled to 4oC) and…

  583. Inversion rate of sucrose

    Hi All, Please imagine a product with below recipe; Mix this ingredients in a open cauldron, cook the mix until 120 C about 2 hours with co…

  585. Bread innovation

    Hi everyone, Recently the fungi's observe on bread within 2 days from manufacturing. We doesn't arrested this problem. Please give me a bet…

  586. Formulating water enhancer

    Hi, I am trying to formulate a water ehnancer with all natural ingredients. Please put in your suggestions.

  587. Syneresis in Cheeses

    I am formulating cold pack and reformed cheeses that seem to be working well with one exception. When I add dried cranberries to either for…

  589. Water testing method

    determining residual chlorine by iodometric method using acetic acid, potassium iodide, starch indicator and than titrate with sodium thios…

  592. Research Help

    Is there anyone, who want help in doing research and publishing paper. I'm an undergrad student looking for a senior researcher who can tea…

  594. Caramel Based Popcorn

    Hey, hi i have been work on coated popcorn (Caramel based) issue which i am facing is i am not getting authentic flavour & Aroma of caramel…

  596. Plastic rice

    In Market. we came ko known that.when we cook a rice and make it round. its bounce like a ball. what is the main reason to bounce that rice…

  597. Browning of Chilled Raw beef patty

    Dear all, Is there any method to stop or reduce the browning of raw beef patty.. we dont want to add any artificial preservatives. The expe…

  598. Food biotechnology

    Please help me research topic on food biotechnology or food microbiology for my masters

  600. Traditional wine production

    Hello fellow food scientist. I am producing a wine locally using mango fruit. The wine is undergoing production process I.e fermentation. I…

  602. Chip Curvature designing

    Most of the time, I wonder why potato chips are designed as curve one? Later, I found out this technical terminology behind their secret ca…

  603. Tahini halva

    What is function of carbohydrate in tahini halva? Tahini is paste of sesame seeds

  604. Research paper

    Hi is there any way to write research paper in Food technology field without using laboratory, as now a days students haven't access of lab…

  605. White rice selection

    Dear ALL, Rice is a staple diet of many around the world. But how are you choosing your rice, or if one wish to choose a healthier option o…

  607. Fruits usage in soft drinks

    calculate food content of product when using a concentrated food preparation And What kind of problem arised for the use of fruits in soft…

  608. Rice Water

    Random non scientific/academic question regarding saving the water rinse from rice washing. I was told saving that water would assist with…

  610. HACCP & COVID-19

    Hi Everyone, I would like to know if you are including in your HACCP as Biological critical control point the COVID-19 taking in account th…

  611. Buffet Best Practice

    Dear all, Can someone explain what is the best practice for Buffet style during COVID-19?

  613. Honey Spread

    Hi Everybody I am trying to develop Honey spread, and I am facing stability issue. I observe that the creamy texture is disturbed after I s…

  618. Water activity and Reaction Rates

    I have three products with the following water activity & moisture content. Can you tell which reaction should I be more concerned with for…

  619. Oil and fats adulteration

    can any one share detail note onRapid detection of fat adulteration in bakery products using Raman and near- infrared spectroscopies

  620. Open Ended Question

    Are food scientists/technologists great cooks/chefs as believed? Discuss?

  622. Meal replacement production

    Hello, I am looking for some advice on product development. I am a scientist but not a food scientist. I have a formula for a meal replacem…

  623. Shortening alternative

    I need to use a shortening source with 0 transfat and healthy for children 3 years and above. Butter has Atleast 1 unit trans fat can't use…

  625. Ice Cream with Treacle Ribbon

    Hi Everyone,: blush:: slightly smiling face: I'm developing an ice cream with treacle ribbon within the product and I want to keep the trea…

  628. About paratha or chapati breakage

    I am working in flour based frozen foods factory. But frequently we faced complain for breaking of Paratha or Chapati. I know it is one of…

  630. Product development

    What is your opinion about carrots sauce? What is about market acceptability? Need reviews

  632. Silver color coated dragees

    Kindly refer me the color and chemicals to make silver color or lustre coating on sugar balls. I want to make silver color calls like that…

  633. Water purification

    Hello fellow food technologists and scientist Can someone explain the principle behind the separation of impurities in water by boiling pro…

  634. Cocoa Butter Replacements

    The reasons for the orientation towards cocoa butter replacements are as follows: 1- The production cost of cocoa butter is high and theref…

  635. Pectin Origin

    Hello Everyone! I am trying to find a low methoxyl pectin for making vegan gummy candy. However, suppliers are offering me citric-based or…

  636. New product development

    Hi guys. I studied food science and technology and cant get a job, may you please help with ideas of a product development i can produce th…

  641. Adulteration in Banana

    Recently I heard a news about the adulteration in banana where yellow banana peels are coated with red dye. Red banana (Musa acuminata 'Red…

  642. Are seeds of apricots toxic?

    I heard that British food safety agency..declaierd it toxic to eat seeds of apricots. however we are eating since childhood 😄

  644. Food Chemistry

    Hey you! 😁 Can you guess what our next video will be all about? We're gonna be uploading a new video on our Youtube channel tomorrow, May…

  645. Starch Retrogradation

    What's the science behind stale bread? 🍞🥐🥯🥖 Starch retrogradation is the technical term for bread staling. It's the reason why your bre…

  646. 6 Free Webinars

    Hey guys, I've just put 6 of our webinars that we conducted for the Australian Institue of Food Science and Technology (AIFST) on our websi…

  647. Sponge vanilla cake

    Hii Could you let me know the reason behind the crumbliness and dryness of eggless sponge vanilla cake on the first day itself.

  649. Research proposal for phd

    Hello all, I need guidance for making a research proposal. I have been planned for my PhD and the topic was food product development and st…

  650. Quality of Honey

    As a food scientist, how can you differentiate between an original honey and an adulterated honey?

  653. Detox Diet

    Do detox diets really cleanse? Do they even work out? Any latest research about this please?

  655. Role of Gluten in Bread

    Flour is a key ingredient to any type of baked product. It contains the main component for dough texture and structure development: Gluten.…

  659. Creme brulee cake

    Hi everyone, would like to ask for recommendations on how to prolong the 'crunch' of a creme brulee topping. We plan to launch a Creme Brul…

  662. Food Additives: Natural Food Dyes

    The demand for natural additives in the food industry is increasing as a response to an increasingly demanding market for the appeal of wha…

  663. What is Lecithin?

    Lecithin is derived from the Greek word for egg yolk (lekithos), with a high amount of lecithin in the egg yolk. Naturally, lecithin-rich f…

  664. What is Polydextrose?

    E1200, as the European Union calls it, is a synthetic polymer formed by crosslinking a large number of glucose molecules. Tasteless, odorle…

  665. Melting point of mixed oils

    Hi - if I mix two oils (melt them, mix evenly, then cool back to room temperature), where the mixture may be. - 50% coconut oil (melting po…

  666. Cocoa butter types

    Cocoa butter types Commercially produced types of cocoa butter are defined as follows according to Codex Alimentarius: - Pressed Cocoa Butt…

  667. Less Known Sweetness Enhancer - MAG

    Has anyone worked with Mono Ammonium Glycyrrhizinate? It is a sweetness and flavour enhancer, I recently came across this. But, is it curre…

  668. Deuterium oxide

    Can any one say its advantage as well as disadvantage of Deutium oxide.. How it can be remove from processing

  669. Fake alcohol

    How to identify fake or illegally produced alcohol and guidance on the dangers of consuming these products. Fake or illegally produced alco…

  670. A Research Topic

    Research topics are generated from problems in your field of study; (unknown, unclear and unsolved issues that are of great relevance); and…

  673. Preservatives in baked product

    We've formulated a product that is high protein and is baked. There is about 20% water in the raw product (we haven't measured how much is…

  676. Energy bars

    What type extruder will suitable for energy bars..

  678. Low-methoxyl pectin gelatin

    Hello everyone! I have been working in the prototype development of a vegan gummy candy. I am using low methoxyl pectin, with calcium propi…

  681. Adulterations in Bread

    Bread is formed by mixing, kneading and baking flour, water, yeast and salt as the main ingredients. The source of flour, which is one of t…

  683. Gluten-free biscuits

    WHAT IS GLUTEN? The definition of gluten made by the Codex according to the special dietary standard for the use of people with gluten into…

  686. Bitter issue

    Hello everybody! I have been worked with apple juices made from pulp. Lately my product start to develop a bitter taste, after 2 weeks appr…

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