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Improvement of food texture in processed products

Improvement of the food texture by other chemicals during the processing other than calcium pectin. Please help me if we can use other chemicals to increase the texture and firmness of the product.

asked by @aresh • 1/28/2020

Answers (6)

asked by @sagar.pardhi • 1/29/2020
23

Use Gelatin or Any other Gum which will suit your application.

@sagar.pardhi • 1/29/2020
19

Guar Gum is a good, economic alternative.

@its.neha90 • 1/29/2020
30

Thank u mam and sir but I am searching for any new substitutes for improvement

@aresh • 1/31/2020
29

Some interesting solutions here:
http://msk-ingredients.com/molecular-gastronomy/thickeners

@neil • 2/1/2020
23

You can use Caboxymethyl Cellulose (CMC)

@fazil • 2/5/2020
6

Test shown that CMC protects protein in dairy too and virtually I one to one replacement.

@waynevannieuwenh • 8/26/2020