FOOD MATH

3

Maize ogi product development

Hi Im planning to improve the protien content of maize ogi any suggestions?

1 Answer •Asked by @yasin.369 • 1/1/2024

10

Palsgaard Characteristic

Hello, anybody familiar with palsgaard? I just wondering, sometimes emulsion product such as cream cheese is really bad, but in vegan milk, the emulsion is perfect. Is it because of pH? Or is it beca...

5 Answers •Asked by @cola • 12/22/2023

10

Blister frying peanut

Dear all, We are trying to produce blister frying peanut using dual frying. but after frying the peanut does not get hard texture. its getting crispy. i want to get peanut hard in texture

3 Answers •Asked by @foody • 12/21/2023

6

Cup noodles shelf life

Can we have cup noodles shelf life for 15 months. What need to be taken care for that.

6 Answers •Asked by @salam1603 • 12/18/2023

24

Vanilla Muffin

hi everyone , i'm working on a dry Muffin mix recipe , that will be ready to use , i used these ingredients , the visual aspect of the muffin was good , how ever the tast wasn't like a muffin taste , ...

6 Answers •Asked by @youssef.foukahi • 12/16/2023

10

Anyone know why calcium propionate is barely used in beverages?

Interesting read. Anyone tried using calpro in beverages before? Seems it has advantages over benzoate and sorbate. https://www.sunsonbiotech.com/cultured-dextrose-and-calcium-propionate

2 Answers •Asked by @yangz00g • 12/14/2023

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