Food Science & Technology

I thought of innovating herbal drink . I thought of doing it with soda (carbon dioxide + water ).Does anybody have an idea wat kind of ingredients can I add for good result . 1 post - 1 participant Read full topic

Plant proteins as egg white substitutes! hello everyone! I am currently looking for the most most hypoallergenic plant protein that could mimic whipped egg whites in recipes. I have tried to whip aquafaba, dehydrated chickpea powder , potato protein and liquid from canned peas. https://ift.tt/3ACTdlY

hello everyone! I am currently looking for the most most hypoallergenic plant protein that could mimic whipped egg whites in recipes. I have tried to whip aquafaba, dehydrated chickpea powder , potato protein and liquid from canned peas. Out of all of them potato protein is the most hypoallergenic but in terms of accessibility (in my country) ,price and it’s distinct taste this protein isn’t very attractive. Suggest your ideas please. ps. I am looking for a protein or other substitutes (plant, hypoallergenic) that don’t just whip but remain properties of an egg when syrup or sugar is being added to them. 1 post - 1 participant Read full topic

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? If someone has the procedure/method link plz provide. 1 post - 1 participant Read full topic

The consumption of leafy greens and their microbial safety Yes, MAP is adopted in many developed countries. The modified packaging is definitely helping to extent the shelf life of most of the green leafy veggies sold here. It comes in different forms also. https://ift.tt/3CoiT6k

About Food Safety Manual ISO 22000:2018 I have the manual of ISO 22000:2005, now need to convert to 2018. I badly needed the manual but unfortunately I can’t found complete industrial demo manual by searching. https://ift.tt/3tVgrkY

Auditors pain points Hi, I have a question for auditors. What are the challenges/pain points when you conduct an audit? What are the worse things you had seen? https://ift.tt/2VXmJ70

Frying Oil Quality (Olive Oil) - Restaurants @Bismillah123 You should visit the Testo website as they had technical documentation about TPM.as well as how to use their equipment for such purpose. https://ift.tt/3EyegID

Clean down strategy Hi I am currently working on line clean down strategies to remove allergens and species after a line clean down. Any suggestion or ideas will be much appreciated. Regards Mansoor Anwar https://ift.tt/2ZdnqdF

Hot-filling process for sauces I’m developing a dipping sauce, and during the mixing phase I need to work at high temperature. At this point I have thought to increase the temperature to perform a pastrourization process, and to use the hot filling of the final container for the packaging. https://ift.tt/3knFB8E

Disinfectants No…apple seed do contain amygdalin which is converted to hydrocyanic acid… The amount of HCN in apples is little …but eating sufficient amount of appleseed would be enough to kill you. https://ift.tt/39m5AqK

Quality tests - packaging in contact with food You should read the book " Chemical Migration and Food Contact Materials" by Karen Barnet,Richard Sinclair, and D.H. Watson in the food science library. https://ift.tt/3hOtu2v

Shelf life for minimally processed vegetables Improving the shelf-life and quality of fresh and minimally-processed fruits... https://ift.tt/3tPRPtK

Glaze on fruit bread melts due to moisture seeping upwards from fruit filling Barrier moisture migration can be aided by using a solution of gum Acacia. The moisture in fruit cake below will be prevented from going to glaze. Gum Acacia in sugar glaze can stop the glaze from cracking or melting faster. Making a coating spray of icing sugar and Gum Acacia will be feasible. https://ift.tt/39kpuCm

Bake stable fudge Standard fudge ingredients like condensed milk ,sugar ,glucose syrup ,palm fat ,butter, and gms,fondant icing, cubes to be used in cookies , bake at 175 deg c for 15 mins https://ift.tt/3ke2Vpd

Lemon pickle packages accumulating gas I have prepared lemon pickles and put them in sealed plastic bags for sale. But 30% of bags have started accumulating gas inside. What should I do to avoid this? https://ift.tt/3lBX38v

Lemon pickle packages accumulating gas I have prepared lemon pickles and put them in sealed plastic bags for sale. But 30% of bags have started accumulating gas inside. What should I do to avoid this? https://ift.tt/3Eviy3O

I have prepared lemon pickles and put them in sealed plastic bags for sale. But 30% of bags have started accumulating gas inside. What should I do to avoid this? 1 post - 1 participant Read full topic

What makes fudge bake stable 2 posts - 2 participants Read full topic

Implementation of Food Safety Management Systems along with Other Management Tools Implementation of Food Safety Management Systems along with Other Management Tools (HAZOP, FMEA, Ishikawa, Pareto). The Case Study of Listeria monocytogenes and Correlation with Microbiological Criteria https://ift.tt/2VI9EOC

Is propylene glycol a synthetic solvent? Mr.Roy : The person who enquired does know that the answer can be found after reading the saudi law. If you yourself dont know the answer, kindly refrain from giving unhelpful answers. https://ift.tt/3ywBFXh

Usage of Hazelnut shell flour / powder in food and feed industry Does anyone has any experience or information about usage of hazelnut shell flour / powder in food and feed industry? https://ift.tt/3k1fCmZ

Adhesion problem in coconut coated almonds panning requires experience. If you can share a short video will be nice to understnd your panning method. https://ift.tt/3EazEUr

Hello, I’m developing coconut-coated almonds. ingr. - almonds- 5kg , brown sugar - 1 kg, liq glucose - 80g , water - 250g , guar gum- 3g, citric acid 5g , desiccated coconut powder- 1kg, salt 20g. Procedure- 1)Prior roasting of almonds in an oven,140 c for 25 min. 2)Slurry - Brown sugar(900g) + Liq. glucose+ water mixed and boiled. 3)Guar gum + brown sugar(100g) added to the boiled slurry and then mixed. 4)Almonds are then coated with a slurry in a pan coater. ( the temp. diff. between the two not more than 25F. 5) Desiccated coconut+ salt then sprinkled over it. 6) Final roasting - 140 c for 10 min taste, crunchiness is good but what should I do to make it more uniform in appearance 1 post - 1 participant Read full topic

FSTDESK Crystallisation of honey https://t.co/pJkR0WqSHA https://twitter.com/fstdesk/status/1427582973302427649

FSTDESK Multigrain cookie https://t.co/p487wUZHGE https://twitter.com/fstdesk/status/1435566812985442308

Food Supply Chain Management Hi everyone! Trying to reach out to people working in fscm sector as Quality Assurance Professionals. Pls connect. https://ift.tt/3tvF874

Shelf life extension of papad Hello everyone, I am looking for suggestions on how we can enhance the shelf life of papad which is generally served as an appetizer in India. The current shelf life of the product is 15 days. https://ift.tt/2Xj6Vfg

Crystallisation of honey Honey is a supersaturated solution of sugars glucose and fructose, along with sucrose and other sugars.So at room temperature it will crystallize. You don’t want it to crystallized store at 40 deg C so the sugar will remain in solution https://ift.tt/3nnUABs

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 or urgent work came across, due to which you may not have managed to open the discussion forum. https://ift.tt/3l8QR7U

Goldenmorn or cerevite production Greetings Group Members. Please I need some explanations on the production of goldenmorn or cerevite. Thank You https://ift.tt/3Cg6GRl

Validation Allergens We have a validated cleaning procedure for after dairy allergen process. We swab the machine surface with Agrastrip Casein from Romer Labs with LOD 1 mcg/25 cm^2 casein (https://ift.tt/3hcxkRW). https://ift.tt/3A2j86d

I got 3 Minor Non conformity in Re-certification Audit Dears, I got 3 Minor Non conformity in Re-certification Audit i. e 1:- 8.5.1.5.3 variations resulting from expected seasonal changes not found define Clause (8.5.1.5.3) variations resulting from expected seasonal changes not found define. https://ift.tt/3twwWna

Retort control of food engineering Hello I have a project about are there any specific references that I can search through? https://ift.tt/3z1RwwM

Shelf life for roasted salted peanut If you store it exposed it will but if will sealed it won’t Further the way you prepare the peanut before frying had an influence in the stored nut texture… https://ift.tt/3k14c2H

Roasted salted nuts Baking which is at higher temperature than drying is alternative to frying, to turn out reduced fat snacks including nuts. https://ift.tt/3typLuF

Egg powder making plant You can find that information in the egg processing books and even in the web if you just exert effort to find it…The information is scattered. .You want complete details you need to find an egg powder consultant which i am not sure there is anyone here in this group… https://ift.tt/3tv5mXi

New Product Trends in Cereals & millet Hello everyone . I’m doing a project on Millet , cereals . I’m looking towards new product in millet area . Cookies , chocolate are commonly taken by everyone . https://ift.tt/2VxO2o5

COVID-19 RESTAURANTS GUIDANCE AND BEST PRACTICES - 341 Pages This Best Practices Guidance contains an international directory of guidelines and best practices recommendations for the care and prevention management of COVID19 risk during the preparation and administration of food and drinks by the restaurant sector. https://ift.tt/3noSRf0

Porridge composition @Zigs It seems like from your query you don’t understand the meaning of porridge…the many variations according to cultural and national preference. . https://ift.tt/3yWsLCc

Nutritional Value of Grain-Based Foods Grains are fundamental in the daily diets of many people worldwide; they are used for the production of popular foods, such as bread, bakery products, breakfast cereals, pasta, couscous, bulgur, and snacks. https://ift.tt/3k3goQo

Turkish standard for Boza Hi everyone! I’m an italian student and I’m writing an essay about Turkish beverage Boza. I found the Turkish Standard for it on Regulatory Information System (TS 9778, it’s a document that applies to boza and describes its features) but it has got few details. https://ift.tt/3A7RpRK

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 trials will be conducted in a kitchen setup without lab equipments. Is it possible to achieve a product that is scalable? https://ift.tt/3E49FOi

Duck egg formation You should read about the biology of poultry animals and look up also in poultry science … Basically ordinary high school biology should let you remember about different animals; how the avian creatures differs from mammals…Their methods of reproduction. as well… Got it ?.. https://ift.tt/3lh88f4

US MRL database This database contains maximum acceptable levels of pesticides and veterinary drugs in food and agricultural products in the United States, as well as 70 other... https://ift.tt/3C46u7E

Garlic Paste A small amount os SMBS (sodium metabisulphite) will do the job…don’t forget tp declare this "allergen"in your product. https://ift.tt/3z44YjE

Product development of salted - pepper peanuts Salted peanut is a simple but popular snack, made from raw shelled peanuts ( with skin or skinless,) which is fried then salted and seasoned with spices that vary according country and taste . There fore you had to make your own based on empirical information. https://ift.tt/3k0CMKo

Opportunity Hi Food science and Food Engineer, I am looking for members (Master students preferably) to join my team for this online competition (Food research project thesis) I have the project title, please inform me if you are interested, there will be some awards for the wining team, for more information; https://ift.tt/3C5BtQH

How to use claims on the European portal to develop new products? Hi Daniel, Many thanks for your reply. I agree with your answer and know about it. Please let me specify my request; I forgot to specify that I want to use the europa portal, so european claims. https://ift.tt/3A3g75M

Maternity Support Milk Hi dears, I wanted to ask about EU regulation for maternity support claim (pre-natal & post-natal). If a maternity milk is intended to be launched, Please advise on needed vitamins, minerals and RDA for each. Thanks a million! https://ift.tt/3BZQ141

Spicy chocolate You should used oil based spice flavors of your choice which you add into your ingredients during chocolate / ball / roll refining process. Ask your flavor supplier for such items… https://ift.tt/3yZCp6X

Sunflower seed packing in my company we have started packing sunflower seeds using MAP and the problem we have that in some of the packages during storage a vacuum forms. We use a vertical packaging machine and 100% nitrogen gasses. Can someone advise me why is this happening? Do you mean they lose gasses? https://ift.tt/3Eaevtc

Coconut Powder Bulk Suppliers I’m working on a new culinary food product and am trying to identify right Manufacturers who can supply Coconut Powder in bulk bags. If anyone knows of any Manufacturers that do produce Coconut Powder please list those suppliers name in your replys below. https://ift.tt/3DOjIXD

An overview of food safety and COVID-19 infection Avian influenzas, Ebola, Nipah, Middle East respiratory syndrome coronavirus (MERS-CoV), and severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2), which is an RNA virus covered by a lipid bilayer, are directly affecting people worldwide. https://ift.tt/3BZTcsD

Strawberry yoghurts without bleaching? Please what is the best organic strawberry colour that can be used for strawberry yoghurts production without bleaching of the strawberry yoghurts? https://ift.tt/3hp58fM

Carbonated protein drink Thats a strange question… Do you really know what you are doing…? Did you make a background research about materials useful and functional for your project…Did you have a working idea ,recipe or formula for that project…?.If you never did, please don’t work on that project… https://ift.tt/2YNCC0Q

Flavours for bakers Its not about the solvent but the flavor stability to processing… You should contact your flavor supplier to provide you with heat stable flavors Usually they are oil soluble type https://ift.tt/2X9m7Me

Multigrain cookie BTW…Many cookie dough are have low moisture like wire cut, rotary molded ,deposited . Be sure to drain well your presoaked grains. https://ift.tt/3yWcRYA

Artisan wine production 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 the following proposed process: First fermentation (2-3 wks) until desired alcohol content. https://ift.tt/3BZ2VQ1

Cyanide Content of Organic Cassava Flour Conventional processing of Cassava is aimed to reach 10 ppm of HCN content in the final product. For an organic processing does this benchmark differ? Do we have any specific organic standards (EU/FDA) in this regard ? https://ift.tt/2X6wIXJ

Plant based meat alternatives by cooking extrusion Protein dispersibility index as an indicator of adequately processed soybean... https://ift.tt/3lbiSfe

Protein in the extrusion process Hello to everyone. Someone can help me to said me if you can lost protein in the extrusion process as an example if you have a soy flour with 50% protein, the TVP must have at leaast the same protein, isn’t it ?. https://ift.tt/3z2MTCT

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 the following proposed process: 1. First fermentation (2-3 wks) until desired alcohol content. 2. Second fermentation (2 months), including clarification process. 3. Bottling aging (2-3 months). I’m aware that the longer the wine ages the better flavor and body it will achieve, however, and since it’s a small project for now, I can’t leave it too long. With the above mentioned I would appreciate a lot any feedback and comments you might have on the process proposed. In addition, I would like to be able to reach a shelf life of at least one year with this wine, do you guys have recommendations on what should be done to reach this goal? Besides the use of bactericide additives, should I also pasteurize the wine at the end in the sealed bottles? Thanks a lot in advance for any help you can provide! 1 post - 1 participant Read full topic

Which different ingredient should I add in multigrain cookie mix??? 1 post - 1 participant Read full topic

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, could any one suggest the appropriate solvent or any solution Thanks in advance 1 post - 1 participant Read full topic

Anyone have an idea about wat will be the best ingredients to be added to make carbonated protein drink. 1 post - 1 participant Read full topic

Anyone have an idea wat will be the best ingredients to be added up for carbonated drink . 1 post - 1 participant Read full topic

Hello I’m working on a new culinary food product and am trying to identify right Manufacturers who can supply Coconut Powder in bulk bags. If anyone knows of any Manufacturers that do produce Coconut Powder please list those suppliers name in your replys below. Thanks for your help. Fitzerald Paiakan 1 post - 1 participant Read full topic

Please what is the best organic strawberry colour that can be used for strawberry yoghurts production without bleaching of the strawberry yoghurts? 1 post - 1 participant Read full topic