Food Science & Technology

We want to make freeze driend mango cubes from the mango pulp. We have trued but the shape gets distorted, also in blast freezing the pulp gets browning. 1 post - 1 participant Read full topic

Hello I am looking for ways to replace dairy based cream for plant based one. I am aware that they already exist but they either contain milk protein or palm oil which doesn’t suit “plant based” or “environmentally friendly” , “healthy” tags . anyone got an idea ? a recipe? ingredients? proportions? this plant based cream would be used to make filling for a dessert also it should whip but it’s fine if it is not identical or whip super crazy. Thank you for taking time to read this. 1 post - 1 participant Read full topic

Hello we want to roasted salted sunflower kernels produce but our salt not stıckıng to our kernels how ı can do ıt to stıck the salt to kernels 1 post - 1 participant Read full topic

Hi! We are looking for more natural alternatives to dipotassium phosphate and sodium bicarbonate in order to increase/control our plant-based beverage pH Is there any kind of ingredient that might do this? We are looking for clean-label solutions. For example, cocoa increases the pH but it does not work for beverages without cocoa flavor… 1 post - 1 participant Read full topic

Hello fellow food Technologist, I am working on benchmarking a seasoning but I am having issues with brown color. Please, I really need help. Anyone know where I can get LIQUID CARAMEL? 1 post - 1 participant Read full topic

Hey, Any one guide me about green chilli powder , I have some questions after sun-drying green chilli color is not much good. How to improve this by adding preservatives during processing? moisture content is more than 1 % which cause lumping after two to three days, Kindly guide me about green chilli powder processing without any additives and referred me some references as well 3 posts - 3 participants Read full topic

Hey, If additives adding in soaking should be mention on labeling or not ? 1 post - 1 participant Read full topic

Hi, I am trying to develop a no sugar or zero cal sparkling water. The ingredients used are erythritol and monk fruit . Natural flavours and natural colours. I am facing so much of flavour degradation and colour settlement. Nisin is used as a natural preservative. The product is also pasteurised. how to stope flavour degradation and colour settlement. 1 post - 1 participant Read full topic

HI, Greetings to all Please help to manufacturing of corn nut and what type of corn we can use in producing of corn nuts. as i have tried to make corn nuts from yellow dent corn but in dent corn finale product texture becomes very hard. Please suggest 1 post - 1 participant Read full topic

Does anyone now how to make Sponge Candy in large batches like the pros. I use a very thick copper pot that most companies like Watsons candy use but I cant get the right amount of bloom and the candy sticks to teeth. 1 post - 1 participant Read full topic