Vegan substitute for emulsifier 471 and 477
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Could anyone suggest a vegan substitute for emulsifiers 471 and 477 to be used in making a vegan cake packet mix? I think its not practical project Never heard of vegan certified emulsifiers. .

Carbonated flavoured water
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Is it necessary to add preservatives to carbonated flavoured water (Colorless)? Could it be possible for spoilage occurrence as a result of introducing flavor into the treated/purified water?

Book about bread
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Sending a copyrighted book for free is not legal… You had to find free bread ebooks in the net as there are many if you are diligent enough to search it.

Avoiding the Browning of Freeze Dried Lime Slices
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Would you have any suggestions on extending the shelf life of freeze-dried lime slices, which is shortened as a result of browning?

Whip cream crack
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Hello all, I want to discuss about whip cream crack issues. I try not to over whip, maintain a low density (Range between:0.22-0.24 ), don’t keep cream in stock and added sorbitol to it. Still I’m receiving few cracks during storage. Creaming temperature is below 10°C .

Uniform mixing of ingredients in powder form
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Hello Bromos, I am developing nutritional powder that can be mixed with water or milk as like Bournvita, complan etc. In the mix, I have to add artificial sweetener in mgs. Which method I have to follow so that individual product contains noted amount of sweetener when prepared in bulk?

Fat and oil AV
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How we can control the Acid value of plam oil during the deep frying.

Oxygen Scavengers: An Approach on Food Preservation
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Many foods are very sensitive for oxygen, which is responsible for the deterioration of many products either directly or indirectly. In fact, in many cases food deterioration is caused by oxidation reactions or by the presence of spoilage aerobic microorganisms.

Green oils colour retention
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What is the ideal temperature to reach when making green oils to prevent chlorophyll breakdown? Are there any other measures that can be taken to prevent colour degradation?

What are the best conditions for shelf life testing of canned olives?
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I would like to perform shelf life and stability testing on canned olives. The olives are in a vinegar solution with a two piece can packaging. Using a stability chamber, at what temperature and humidity should canned olives be tested and for how long? The olives are for local and for exporting.