Titanium dioxide banned in Europe As you know titanium dioxide banned in Europe and just six monts left to find new alternatives for manufacturers. What do you think about this ban and new alternatives? https://bit.ly/32Ik0S9
Hi, We are developing a fruit bar, we are trying to increase the acidity of the fruit bar from 1.0% to 1.2%, by the addition of citric acid? Can anyone explain the calculation part? (P.S - We know how to adjust by pH, calculation part is required) 1 post - 1 participant Read full topic
Shelf life of Fried Shallots If you are in the middle east where room temperature can reach above 40 degrees then its wise to put the fried shallots in cool condition in air tight packages not exposed to light. https://ift.tt/3H7xu9a
Do prebiotic in food product attract mold growth? Hello, I prepared one probiotic breakfast cereal for which I used Inulin as prebiotic and bacillus coagulans as probiotic. Minimum shelf life of the product I expected 6 months but just after 3 months there I observed mold growth. https://ift.tt/3Ayq6Rw
Yoghurt analysis I need your ideas, suggestions and recommendations on the appropriate machine to use for analysing the physiochemical properties (like fat, SNF, etc) of yoghurt. Most milk analysers I’ve used go faulty over time even with proper cleaning and calibration. https://ift.tt/35llmmJ
Antioxidants in minimally processed vegetables Hi guys… I am preparing some minimally processed vegetables and I have a doubt relating with the use of the antioxidants. Can anyone help me to know if after applying the antioxidants is it necessary to rinse them with water before the centrifugation ? https://ift.tt/37OsaHG
Baking - Improvement in crumb whiteness Dear Team, Can you suggest how to improve crumb whiteness for egg based whiteforest cakes.I have observed an improvement in crumb whiteness while using excess of leavening acids and egg whites only in the recipe instead of using whole eggs. https://ift.tt/3r4wvkz
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/347b0X8
A Guide to Calculating the Shelf Life of Foods What is shelf life? Shelf life is a guide for the consumer of the period of time that food can be kept before it starts to deteriorate, provided any stated storage conditions have been followed. The shelf life of a product begins from the time the food is prepared or manufactured. https://ift.tt/353esz9
What is the differences between HACCP and HARPC? They are both food safety standards based on prevention, but they do differ on execution. The three conventional types of hazards that are addressed in the HACCP plans physical, chemical and biological are accompanied by many more concerns in HARPC plans. https://ift.tt/3FpRCS1
What are methods of increasing shelf life for biscuits naturally to 6 months We have biscuits with 6 months of shelf life. We do not use any preservatives. Our recipe is flour, vegetable shortening, pasteurized liquid egg, sugar and cinnamon. https://ift.tt/3A7PwoX
Looking for a cocoa powder supplier I somehow got a hold of an old sample of cocoa powder called Malaga 10-12% and used it in a formula. Customer loves is, does not want to reformulate if possible, but I cannot find a supplier who carries it in the US! https://ift.tt/3qgGwun
Protein Bars What is a humectant? Common examples include ingredients such as glycerine, sugar, and some types of salts. Humectants lower water activity in products. https://ift.tt/3HWKpKW
Hi all, I somehow got a hold of an old sample of cocoa powder called Malaga 10-12% and used it in a formula. Customer loves is, does not want to reformulate if possible, but I cannot find a supplier who carries it in the US! Natra and some Bulgarian supplier (I think, I found it on the internet) but I can’t get a hold of both. Not to mention buying a small amount from Europe for a pilot run would be quite costly. Omya is a distributor of Natra in the US, but they do not carry this product anymore. Does anyone know a supplier that carries this product? If not, any ideas on how to go about it? I’m working on reformulating with other cocoa products Omya supplies. Thank you in advance! 1 post - 1 participant Read full topic
What is the secret to making good chocolates? I think it is about conching and tempering style. We can understand it by comparing Switzerland chocolate with others. Compounds have a general use in food industry. https://ift.tt/3nwsS4L
Control the crystalisation The amount of glucose is just 3% of the total sugars which is not enough to control recrytallizaion. So is your finished brix solids is 72% . https://ift.tt/3f3DEur
Hi everyone, Hope all of you are great and safe. I am currently developing a premix for a cured meat, and we try to include the liquild caramel flavour in the premix. While when we finish mixing the premix, it looks pale and white which is quite what we want. But after night the whole premix turn yellow and has a pungent smell… Which is a sign that the nitrite broken down and it’s high chance that it was reacted with the caramel flavour. Do any of the expert here understand the chemistry behind it or any solution for the premix? Would be appreciated for any answers:) Thanks! 1 post - 1 participant Read full topic
Dear All, Kindly assist with formulation of cocoa powder/malt extract drink. For example Ovaltine cocoa drink (powder) 1 post - 1 participant Read full topic
Hello guys, I have been working on plantain and sweet potato chips for my company, pls I need help on how to produce different spiced and flavour. Also need ideal on different processing method I can be use. 1 post - 1 participant Read full topic
Inline moisture measuring system humy 3000 The HUMY 3000 is successfully used for moisture measurement in many processes, including for granules, pellets, chips, powders, dusts, and much more. Conveyor belts, screw conveyors, silos, hoppers, etc. are particularly suitable installation locations. https://ift.tt/32VWyRj
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 improve whipping ability I mean how to increase strength. https://ift.tt/2Sa6r8N