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

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

Any Suggestion for new product development ideas?? For my mini project 1 post - 1 participant Read full topic

An overview of food safety and COVID-19 infection Avian influenzas, Ebola, Nipah, Middle East respiratory syndrome coronavirus (MERS-CoV), and severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2), which is an RNA virus covered by a lipid bilayer, are directly affecting people worldwide. https://ift.tt/ECrGpix

Procedure to make vegan vitamin gummies with pectin you should read the book of Sugar confectionery and chocolate msnufacture by Lees and Jackson they have recipes for pectin gimm8es thst yiu use for yilour project As well as Confectionery Science and Technology by Richard Hartel to familiarize yourself with that Technology. https://ift.tt/46oXeP0

I want to make vegan vitamin gummies by using pectin any one have detail procedure? 2 posts - 2 participants Read full topic