Food Science & Technology

Now I’m pursuing M.SC FOOD TECHNOLOGY we want to develop a product we have to choose a fruit flake for our products development we want to prepare fruit flakes with out corn can any one gives the processing technology about it . 1 post - 1 participant Read full topic

I am developing nut butter filled nutrition bar similar to KIND/or Clif chocolate peanut butter filled energy bars. Can some one please help me how to extrude this product and best way to fill the peanut butter into the center. How exactly it can be formed and fill the center with jam/peanut butter or other fillings. This is the product I am trying to make — KIND Snacks Chocolate Peanut Butter | Nut Butter Filled Snack Bars | KIND Snacks Made with 100% whole grains and filled with real, creamy peanut butter, this bar is the perfect mix of healthy and delicious. Thanks, Kunal Wadhwani 1 post - 1 participant Read full topic

Vegan substitute for emulsifier 471 and 477 Could anyone suggest a vegan substitute for emulsifiers 471 and 477 to be used in making a vegan cake packet mix? I think its not practical project Never heard of vegan certified emulsifiers. . https://ift.tt/tY4cJlN

Carbonated flavoured water Is it necessary to add preservatives to carbonated flavoured water (Colorless)? Could it be possible for spoilage occurrence as a result of introducing flavor into the treated/purified water? https://ift.tt/J4rxca7

Avoiding the Browning of Freeze Dried Lime Slices Would you have any suggestions on extending the shelf life of freeze-dried lime slices, which is shortened as a result of browning? https://ift.tt/7bBQRmq

Whip cream crack Hello all, I want to discuss about whip cream crack issues. I try not to over whip, maintain a low density (Range between:0.22-0.24 ), don’t keep cream in stock and added sorbitol to it. Still I’m receiving few cracks during storage. Creaming temperature is below 10°C . https://ift.tt/vFe5Ad8

Fat and oil AV How we can control the Acid value of plam oil during the deep frying. https://ift.tt/k1Xj9qK

Hello Bromos, I am developing nutritional powder that can be mixed with water or milk as like Bournvita, complan etc. In the mix, I have to add artificial sweetener in mgs. Which method I have to follow so that individual product contains noted amount of sweetener when prepared in bulk? It would be easy in liquid beverages. Everything gets dissolved properly. How about proper mixing of ingredients in powders? Please help me. Thank you in advance 1 post - 1 participant Read full topic

Hello Bromos, I am developing nutritional powder that can be mixed with water or milk as like Bournvita, complan etc. In the mix, I have to add artificial sweetener in mgs. Which method I have to follow so that individual product contains noted amount of sweetener when prepared in bulk? It would be easy in liquid beverages. Everything gets dissolved properly. How about proper mixing of ingredients in powders? Please help me. Thank you in advance 1 post - 1 participant Read full topic

Is it necessary to add preservatives to carbonated flavoured water (Colorless)? 1 post - 1 participant Read full topic

Hello all, I want to discuss about whip cream crack issues. I try not to over whip, maintain a low density (Range between:0.22-0.24 ), don’t keep cream in stock and added sorbitol to it. Still I’m receiving few cracks during storage. Creaming temperature is below 10°C . Can you tell me why? 1 post - 1 participant Read full topic