All Questions (1405)
Cholesterol calculation for nutrition label
Hello everyone, i need some information about cholesterol on food industry. Consumers wants cholesterol value for our products on nutrition label. I know cholesterol what means is it but i need your...
Silicon Dioxide Replacer
Dear All, I am presently using Silicon dioxide as a anticaking agent. Can any one of know suggest me the better/equivalent replacer for silicon dioxide. Regards, Bhise
Research opportunities
Hi! I am a food scientist with experience in food product formulation, prototyping and sensory analysis with keen interest in alternative proteins and oenology. Because of my master’s course (italian...
Gummy Candy Development
Hello everyone, If you need help about gummy / jelly based products as confectionery products or gummies for otc market we can help you. You can contact us via https://en.brix.tr/contact Thanks.
New product development using oleosome
Hello, community, I'm on the verge of my project. So I have to prepare a new food based on oleosome. As you guys know, oleosome has the same consistency as butter. My initial plan was to prepare a ba...
Softer Gummies
I am working on a gummy made with pectin and high set starch, but resulted in a firm texture. How can I make these gummies softer? The gummy syrup solids are at 75%.