Iyanuakande

Iyanuakande (@iyanuakande) on FSTDESK Forum: 45 replies and 13 threads.

1. 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…

2. 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…

3. How to test for Aunthenticity of I+G and MSG

   How to test for Aunthenticity of I+G and MSG apart from sensory test , we are having some fake nowadays here in my local area.

4. Chocolate spread using mayonnaise technology

   Can anybody advise? What stabilizer can work for this

5. Stabilizers combination

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

6. Cup noodles shelf life

   Can we have cup noodles shelf life for 15 months. What need to be taken care for that.

7. 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 […

8. Salt inclusion

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

9. Mozzarella cheese making

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

10. Legumes heat treatment

    Good day professional, I'm trying to treat legumes through freeze drying, due to off flavors, bad odours cause by the presence of certain e…

11. Cream cheese

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

12. 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…