Dr. Jasbir Singh (diambil dari web Prepared Foods)
From dispersion to viscosity control, optimizing product mouthfeel requires an understanding of ingredients
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"No man is an island." This psychological tidbit is also apropos for food ingredients, including thickeners and other texturizing agents, that interact together and with other components in a food or beverage matrix.
As experienced, hands-on product developers know, knowledge of ingredient functionality is critical in an efficient development process. However, with the plethora of ingredients available, even experienced formulators run into situations where a bit of troubleshooting is needed. Here are solutions to some of the more common difficulties impacting product texture.
