All Questions (1405)
Spread product
Hello Friends, I developed a water based choco spread, i have a brix of 70, pH 5.8 but i am experiencinng bulging after few days. Dont forget dropping the pH to 4-4.5 , it loosing the characteristic...
Standard for some baking products
Hello everyone, Please who knows the moisture content and pH standard for Baking powder and Bread Improver. Needed urgently, I have tried using the Internet, was not getting any results
Suppliers for cream liqueur base
Dear All, I am looking for suppliers of cream liqueur base which is alcohol stable. Preferably from India or Africa. Thanks.
Alternative Thickeners for Water-Based Sauce Stability
Hello! I’m looking for an alternative to xanthan gum in my water-based sauce (aw around 50%) to increase its viscosity. Currently, due to limitations with my equipment, I find that using xanthan gum ...
Olive leaves effects on kidney failure
Hello everyone.. Are there any studies about the safety of olive leaves on kidney failure people who make kideny dialysis?
Olive oil procedure
Is there a procedure to measure the fatty acidity of olive oil?