Nicolas Tsisios

Nicolas Tsisios (@nicolas_tsisios1) on FSTDESK Forum: 7 replies and 2 threads.

1. 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…

2. Chocolate spread using mayonnaise technology

   Can anybody advise? What stabilizer can work for this

3. 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…

4. 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…

5. 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. Upon…

6. 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…

7. 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 an…

8. 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…

9. 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…