We are kicking off the New Year with the return of Stabiliser University™ on Wednesday 26 January with module 3 of the interactive webinar curriculum created by scientists, for scientists. The newest content will focus on the powerful versatility of gelling agents as part of stabilising solutions.
From jams and jellies to vegan cheese, meat analogues and indulgent cheesecake, gelling agents are essential to deliver the desired functional properties and texture in a wide variety of foods. Join us for an in-depth review of gelling agents in food systems and how they are affected by the various processing parameters used to produce food and beverages.
Attendees will discover:
- How to use gelling agents to create new and novel, trending textures in food and beverages
- How to choose the most appropriate gelling agent for the stabilisation system for each formulation based on the finished product composition and processing parameters
- How to use the appropriate inclusion level of gelling agent to achieve the desired finished product expectations
Our expert presenters for module three, Amy Jackson, Tate & Lyle’s Technical Service Scientist, Europe Bakery, and Jenny Siegfeld, Tate & Lyle’s Global Ingredient Scientist, Innovation & Commercial Development, will explore the important role gelling agents play in the production of food and its notable depth of applications.
With a rich history of stabilisation expertise dating back to the mid 1800's, and leveraged expertise and research presented by our scientists, Stabiliser University™ is your chance to learn more, ask questions, and solve your toughest stabiliser formulation questions!