FOOD MATH

Math of Food

All Questions (1405)

2

Edible oleogels for the oral delivery of lipid soluble molecules

**Edible oleogels for the oral delivery of lipid soluble molecules:** **Composition and structural design considerations** * Food grade crystalline and polymer oleogelators exist. * Oleogel mechan...

0 Answers •Asked by @admin • 3/12/2024
11

Texture Improvement of Whole Lion's Mane Fruit Bodies

**Project Background:** I'm working on developing a food product based on whole, large Lion's Mane mushroom fruit bodies. These will be prepared in some form (cooked and pressed into approx 1" thick f...

3 Answers •Asked by @foragedgoods • 3/7/2024
5

Opened Coconut shelf life

I need help to improve shelf life of opened coconut

1 Answer •Asked by @yasin.369 • 3/7/2024
2

Fibre Count Declaration On Food Labels in Europe

![Fibre Count Declaration On Food Labels in Europe|690x360](upload://thV4xZmjVMEZsVwcHLfJ1ZxzSnf.png) Hi all, I am not sure which is true because i did not find an exact info on regulations about...

0 Answers •Asked by @admin • 3/3/2024
10

Homogenization

[chat quote="Yousuf;245;2024-02-12T09:49:17Z" channel="All_Members" channelId="15"] Hi friends, facing this issue in fruit drink. Need help. ![IMG_20230902_192855.jpg|1920x2560](upload://kV7RQwApyXeQ...

4 Answers •Asked by @yousuf • 2/19/2024
48

Palsgaard® 1388

Few months ago i use Palsgaard® 1388 to make a cream cheese. But the emulsion always getting bad. So i try to do it again and change the palsgaard with DMG & Lecithin mixture with the same amount and...

11 Answers •Asked by @cola • 2/16/2024