Dear freinds

We are working on a research project concerning ricotta stuffed olive by using some hydrocollids. We have accomplished a project on pimiento stuffed olive by using alginate and guar gum and obtained very good results. However, this is our challenge to overcome the coming out of ricotta from olive during processing and storage. There are some papers on restructured products, but nobody worked on ricotta. I am willing to receive any comments or proposal to solve this problem.

Thank you so much