FOOD PRODUCT DEVELOPMENT: Tricks for Taming Texture

From dispersion to viscosity control, optimizing product mouthfeel requires an understanding of ingredients 

Getting the most out of hydrocolloids requires well dispersed ingredients during processing.

"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.
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