Food Science & Technology

Hi Dears, Here we produce dates’ sugar, dates’ molasses, carob molasses, and carob powder, of course, all of which are 100% natural or organic. Besides, I can afford spirulina (powder). So I would like to make a new dietetic product based on these ingredients. If I use only powdered ingredients, what would be the final product? thanks 1 post - 1 participant Read full topic

Has anyone had success in creating a sugar free gummy that is pectin based? I’m trying out a formula with Maltitol, erythritol, isolmalt and sweetening it with xylitol. It’s coming out too soft and sticky. I think upping the isomalt is helping but running into other issues as well. Thank you. 1 post - 1 participant Read full topic

Hello everyone, What processing equipment do I need to produce non-diary whipping cream, cocoa-based fillings and fruit fillings? Kind regards, Merjema 1 post - 1 participant Read full topic

What made the gummies melt we are preparing the gummies by using the pectin, sugar syrup, fruit juices, corn syrup, citric acid after refrigeration when we put to the room temperature it began to melt. 3 posts - 3 participants Read full topic

What made the gummyes melt we r preparing the gummyes by using the pectin ,sugar syrup, fruit juices,corn syrup, citric acid after refregeration when we put to the room temperature it began to melt 1 post - 1 participant Read full topic

Hi, I want to achieve the exact seasoning color of the attached image. Can someone guide me. 1 post - 1 participant Read full topic