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.
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?