Kapil kapoor — FSTDESK

How to make non-dairy whipping cream without homogenizer in lab?

how to make non-dairy whipping cream without homogenizer in lab?
Anti-Browning Agent in Freeze Dried Lime Slices

Hi, I am in the R&D process of Freeze Dried Fruits and Vegetables manufacturing company. We produce lime slices by using Freeze Drying Tech…
Procedure to make vegan vitamin gummies with pectin

I want to make vegan vitamin gummies by using pectin any one have detail procedure?
Food Grade Silver Coating

We want to do silver coating on baked product surface. Please suggest for spray based food grade silver coating (product and technology) th…
White dots on Soy drink's surface - Does anyone knows why?

We have been detecting a defect on a Soy Drink UHT Beverage. The picture below is from a Soy Vanilla drink without coloring, which has the…
Non-dairy whipping cream frozen

Low fat Whip topping cream (below 10 % fat) is not properly stable after whipping can we increase it.
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…
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…
Bake stable fudge

What makes fudge bake stable
Arabic gum

can you help me use the arabic gum correctly to give a shiney coating in term of dose cold air duration
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…
Need help on product development for bhel puri

Bhelpuri ingredients: Rice puff, indian namkeen, sauces. Please share the product development and shelf life for this.
How To Make CHOCO Milkshake without Deposit On glass bottles

Kindly give Solution for choco MILK shake product development
Adhesion problem in coconut coated almonds

Hello, I’m developing coconut-coated almonds. ingr. - almonds- 5kg, brown sugar - 1 kg, liq glucose - 80g, water - 250g, guar gum- 3g, citr…
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…