Greetings esteemed colleagues,
I am currently working on my master's thesis, focusing on a protein product that requires the use of calcium chloride treatment in one of its stages to form calcium alginate with sodium alginate, ultimately creating a desired texture. However, the presence of calcium chloride has resulted in an unpleasantly bitter taste in the product. I am seeking advice and potential solutions to address this issue. Any insights or recommendations would be greatly appreciated.
Thank you for your time and expertise.
Dear Fateme,
I suggest two approaches to overcome your problem of bitterness in the product due to added Calcium chloride.
Make sure that you use analytical grade chemicals and not technical grade CaCl2. Avoid excess CaCl2 and use only stoichimetric quantity.
Stoichiometric*
For this you have to make trial and error approach and confirm that CaCl2 quantity used is optimum.
Regards.
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