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…

1. Sagar Pardhi reply

   Use Gelatin or Any other Gum which will suit your application.

2. Its Neha90 reply

   Guar Gum is a good, economic alternative.

3. Jinnamu Aresh reply

   Thank u mam and sir but I am searching for any new substitutes for improvement

4. Neil Bradley reply

   Some interesting solutions here: http://msk ingredients.com/molecular gastronomy/thickeners

5. Wabulembo Fazil reply

   You can use Caboxymethyl Cellulose (CMC)

6. Wayne Van Nieuwenhuizen reply

   Test shown that CMC protects protein in dairy too and virtually I one to one replacement.