All Questions (1405)
Free fatty acids
Hello, everyone! I am kindly asking for your advice and help regarding FFA content in palmolein during frying. I am dealing with the increasing of FFA during production even tho there are the operatio...
Cheese powder microbiological test: salmonella
Hi everyone, I just have a question that there is a different meaning when Salmonella testing results are displayed in two following ways: 1/ 0 cfu/25 g 2/ 0 cfu/125 g Hope to get thorough meaning of ...
Instant custard cream
I would like to ask, if it is possible with a 60-65% moisture, to drop down the aw, below 0,85, of an instant custard crema, cold mixing. I have achieved a perfect ph value of 5, so I am ok with that...
Rheology modifier
Which is best guar gum or xanthan gum for mango juice formulation?
Looking for elite researchers for alternative protein venture fund
**Head of Science & Technology** Counterfactual Ventures (CFV) architects high-impact alternative protein startups to enable a maximally sustainable, humane, healthy, just and secure future of food. ...
Protein powder formulation
Hello! I wanna develop a vegan based protein powder with 50% protein and minimal processing. Please do suggest ideas for sources.