FOOD MATH

15

Juice Manufacturing

I have made juice of Orange, Apple & Mango; with Sodium benzoate as 0.2% with 12% sugar , but it is failed within 45months. What may be reason for the same it has following problems observed? (1)PET...

8 Answers •Asked by @narendrabhiwadi • 7/9/2022

14

Crystallization issues in dietary supplement powder

Hi everyone! I am facing some issues with the crystallization. The product is a kind of powdered dietary supplement for adults (low protein formula powder), main composition (up to 85%) was oil powd...

6 Answers •Asked by @imhenry • 7/6/2022

5

Gummy bears sugar free too viscous

![sugar-free-gummy-candy|690x388](upload://5RvYapfAXjx1LotZ86VQS9opgFC.png) Hi, I am making sugar free gummy bears 9.5% gelatin 43% maltitol powder 40% chicory root fibre Rest water, citric acid ...

4 Answers •Asked by @lis • 7/5/2022

6

Porridge/ baby foods

Hello im looking for a trainer in baby Foods or instant porridge. Training must contains information on almost every topic as below (where ever necessary): 1. Introduction of Product 2. Uses and a...

1 Answer •Asked by @tresor.tshifunga • 6/29/2022

9

Question about phosphate application on meat

Hi Friends, Just a quick question about phosphate.. I understand that phosphate like SHMP as a long -chain phosphate is added in sausage for WHC, chelating, emulsification purpose.. But I notice in so...

7 Answers •Asked by @zhicong.kang • 6/29/2022

15

Gummy with xylitol

![Gummy with xylitol|690x388](upload://eAknZwIODd9rPVhYsOpeE80S3OH.png) I want to create a vegan gummy with xylitol but no other sugar/syrup/sucrose. Can I use carragenan buffered with trisodium ci...

3 Answers •Asked by @charlies • 6/27/2022

All Questions (1405)