From table sauces and soups to plant-based beverages and ice cream mixes, many food and beverage applications require the use of thickeners as part of the stabilising solutions.
Stabiliser University™ returns this month for module two of the popular webinar-based curriculum. Following the inaugural session focusing on the fundamentals of applying stabilisers and functional systems to a formulation, the latest session will continue the journey, looking at how to formulate with thickeners.
Join our experts for an in-depth review of the functionality of thickeners in food systems and how they are affected by the various processing parameters used in production. The module will discuss thickening as a fundamental topic of stabiliser science in an hour-long webinar covering the basic principles of formulating with stabilisers, challenges stabilisers can solve in food and beverage formulations, and how manufacturing and processing can impact formulation choices.
Register now – Tuesday 14 September
You will learn:
- What do I need to understand about stabilisers to make the best decision when formulating?
- What challenges can stabilisers which offer thickening properties solve in food and beverage formulations?
- Do manufacturing and processing have an impact on the stabiliser formulation choices?
Learn more about Stabiliser University™ here