Food Science & Technology

Dear All, I’m currently developing a jelly powder premix (like jell-o) consist of carageenan, konjac, and tripotassium citrate. The final product resulting from adding water to the powder premix is not smooth on the surface and has a coarse texture when you bite it. Can anyone help or share their recommendation on what to do to improve the product? 1 post - 1 participant Read full topic

Clumping of gaur gum in salted Cashews Hello, I was developing Salted Cashews using the ingredients water, gaur gum, salt. But after pan coating the guar gum and salt making clumps and they are sticking on the nuts. I think this clumps are pseudo plastic.Plz suggest how to resolve it. https://ift.tt/3aYs8OX

Chocolate fortification How can we fortified chocolate and what ingredients to be used for the fortification. How can we improve quality https://ift.tt/3AkKJQU

Ingredients used for energy bars You should make a background study about the composition of energy bars you see in the market…As well as information from the web… https://ift.tt/3jLBPoX

Vegan ice cream development Natural, Organic and , Vegan ice cream is a challenging R&D project conducted by food scientist that have no background in standard dairy based ice cream product development. You should familiarize first in the technology of normal icecream before you divert to non dairy vegan version. https://ift.tt/3mttKH5

To increase the aroma effect in lollipop candy Flavors are normally added on the cold table while manipulating the candy mass for even distribution. You also need to.get heat stable flavors from reputable companies… https://ift.tt/3nKZGGf

Hello guys. I’m a Food Science graduate from Nigeria and I’m looking to connect with students or graduates who have interest in alt protein research particularly Nigerians. If you’re from Nigeria and you’re interested in alt proteins (plant based, cultivated and fermentation based) kindly reach out to me through my email ( dmoses259@gmail.com ) let’s connect or reach me on my LinkedIn profile https://www.linkedin.com/in/david-omale-126395b6 . You can also dm for my phone number let’s connect on WhatsApp. Thanks. 1 post - 1 participant Read full topic

Sorting robot for foreign bodies Brix gıda endüstrisine Mühendislik ve Danışmanlık hizmetleri sunmaktadır. Brix provides Engineering and Consulting services for food... https://ift.tt/3mmFc77

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 . Having a cold supply chain already delivering ice cream. https://ift.tt/3mpkeol

Need help with product development of frozen waffle that will be ready to eat once toasted. With an expected shelf life of 3-6months . Having a cold supply chain already delivering ice cream. Tried few methods not getting the aimed product 1 post - 1 participant Read full topic

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 pectin to replace gelatin. But it does not give me the elasticity, chewiness and springiness that gelatin gives. https://ift.tt/3bfftar

Why does the shellac peel off after it has dried on dragees? Why does the shellac peel off after it has dried on dragees? https://ift.tt/3ElhNcv

Sorting robot for foreign bodies İletişim Brix Consultancy Mühendislik ve Danışmalık Hizmetleri Ufuk Ayyıldız905445491591 hello@brixconsultancy. https://ift.tt/3mfaTiN

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 pectin to replace gelatin. But it does not give me the elasticity, chewiness and springiness that gelatin gives. I thought I had to use HM pectin, is this correct? Is there any alternative that I can use and give me the exact same properties as gelatin? I can only find ‘normal’ pectin in the store, where do I find HM pectin? 1 post - 1 participant Read full topic

Why does the shellac peel off after it has dried on dragees? 1 post - 1 participant Read full topic

Natural flavour and colour to be used in extrusion process Thanks for the info. I’m working on dry pallet food with high protein. The barrel temp is 100-150C - twin screws. https://ift.tt/3AUjtI1

Preservation of herbal energy bar I’m doing a project on herbal energy bar. I have use dates ,oats,banana, sesame seeds,peanut,ashwagandha and honey to make bar . How can I improve self life of my product . In which way it will be good baked bars or unbaked bars. https://ift.tt/3GpOdVe

Caking Problem in Freeze Dried Fruit Powders Could you give us more details? When does this problem occur? While packaging, on storage, after 2 months, when? https://ift.tt/3jBJLsL

How to overcome the caking problem in freeze dried fruit powders? 1 post - 1 participant Read full topic

I’m doing a project on herbal energy bar. I have use dates ,oats,banana, sesame seeds,peanut,ashwagandha and honey to make bar . How can I improve self life of my product . In which way it will be good baked bars or unbaked bars. 1 post - 1 participant Read full topic

Hi , I thought of doing project in energy bars . Wat ingredients can I use . Any suggestions . 1 post - 1 participant Read full topic

Hello, I was developing Salted Cashews using the ingredients water, gaur gum, salt. But after pan coating the guar gum and salt making clumps and they are sticking on the nuts. Plz suggest how to resolve it. 1 post - 1 participant Read full topic

The Use of Ultrasound for Preventing Honey Crystallization The aim of this study was to evaluate the effect of ultrasound treatment for preventing honey crystallization on the physicochemical and microbiological properties of unifloral honey and polyfloral honey. Honey samples without any treatment were used as a control group for comparison. https://ift.tt/3BW4cYp

Testing the in vitro Effectiveness of Phosvitin and Carvacrol Against Four Pathogens Involved in Major Foodborne Outbreaks Thank you to Dr. Aura Daraba. https://ift.tt/3lYwkEA

How can I apply colour and flavour in extrusion process? What I have to concern? 1 post - 1 participant Read full topic

can you help me use the arabic gum correctly to give a shiney coating in term of dose cold air duration 5 posts - 2 participants Read full topic

I have 2 phosphate ingredients that only differ in that, one has tetrasodium diphosphate and the other has trisodium diphosphate? Sodium content is the same according to the TDS. 1 post - 1 participant Read full topic

Choco In Milk Shake Why Settled In Bottom Are you homogenizing your product? Using any gums to keep the chocolate in suspension? Another option can be using Guargum they can avoid this sedimentation issue. https://ift.tt/2TlWUf5

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How To Make CHOCO Milkshake without Deposit On glass bottles Heat to near boil and cool and refrigerate. This milkshake will not show cocoa sedimentation. https://ift.tt/3DOtHvj

Need help on product development for bhel puri This one is rather easy pawanji. This u may do like this. https://ift.tt/3aHyYIC

Cracks on Whipping Cream What overrun are you looking for? That just 135 % overrun, abnormal for non.dairy topping… with low fat… Contact Palsgaard industry for proprietary emulsifier stabilizers. for non dairy whipped topping to get your exceptional overrun. https://ift.tt/3aIKOCn

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, citric acid 5g , desiccated coconut powder- 1kg, salt 20g. panning requires experience. https://ift.tt/3pb5bQQ

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/30zesYS

Effects of Radiation Technologies on Food Nutritional Quality Generally, foods are thermally processed to destroy the vegetative microorganisms for food preservation. However, only thermal treatment triggers many unwanted biochemical reactions, which leads to undesirable sensorial and nutritional effects. https://ift.tt/3xpqn6u

Oğuzalp ™️ Es lebe die große türkisch-deutsche Freundschaft https://twitter.com/oguzalp1789/status/1446484818431254568

Hello, We are preparing multigrain crackers from wheat, barley, sesame, ots ,soy and flax seed. How much proportion of flour should I take to make crackers 1 post - 1 participant Read full topic

Value of the Certified Food Scientist (CFS) certification by IFT? I recently found out about the CFS program run by IFT and wondering if it’s worth to take that exam. So far discussion on reddit suggests a neutral-negative experience saying it’s expensive, not recognized by employers, hard to maintain the CFS title. https://ift.tt/3lcWuTN

Permitted Colors in Fruit nectars Thx Ufuk… regulations of Fruit juices and nectars in most middle East countries follow CODEX. I read the CXS stand 247 and it only mentions flavours from same kind of fruit. https://ift.tt/3lf2QlO

Çikolata ve benzeri ürünlerde partikül boyutu nasıl ölçülür Çikolata, kokolin ve kakaolu fındık kreması gibi ürünlerin partikül boyutunu ölçmek için mikrometre, grindometre ( Hegman gauge ) ve partikül analizerlerden ( Particle Sizer ) yararlanılabilir. Bu üç ekipman içerisinde en ucuz ve hassas olmayan sonuçları veren mikrometredir. https://ift.tt/3a2Da5g

Gıda ürünlerinde enerji değeri nasıl tespit edilir Bir gıda ürününün tüketilmesi ile elde edilecek enerji miktarı iki farklı yol ile belirlenebilir. Birinci yöntem kalorimetre ( Bomb calorimeter ) enerjinin tespit edilmesidir. https://ift.tt/3uC6CIO

Proses Geliştirme Gıda üretim tesislerinde Proses Geliştirme faaliyetlerimizi aşağıdaki vb. başlıklar altında yürütmekteyiz. Erken uyarı sistemlerinin kurulması. https://ift.tt/3l8rHrj

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, citric acid 5g , desiccated coconut powder- 1kg, salt 20g. panning requires experience. https://ift.tt/2YfSrgq

Library https://ift.tt/3A1yI1n

FSTDESK foos science, food technology, food safety, food engineering, food technologist, food scientist, https://ift.tt/3osgDaz

Herbal drink Herbal is too broad a request. Which herbal extract are you intending to use, how will it be extracted CO2. Is it going to be used with fruity flavour Watermelon and… Spicy Ginger and… Or Citrus fantasy Cola and… https://ift.tt/3mmY84w