Earlyn Yaputra

4 Questions 2 Answers 0 Followers

Questions related from Earlyn Yaputra

What factors other than moisture content and aW affect the powder caking?

I am doing research on the effect of packaging on the non-dairy creamer shelf life. Packaging A is LDPE liner with 100 micron thickness, and packaging B is 150 micron in thickness. Powder is kept...

07 January 2025 4,140 4 View

What is the function of low molecular surfactant on milk containing beverages?

Hi... Currently I am developing RTD milk coffee. As I read on article, the low molecular weight surfactant can replace protein from the surface of fat droplet. Indeed it can reduce the fat droplet...

23 August 2020 2,263 2 View

Why does the viscosity of a xanthan containing milk beverages increase during storage?

Currently, I develop milk containing beverages (pH 6.8, 1% protein, 1% fat) that is stabilized by 0,055 % of xanthan gum and 0,2 % of microcrystalline cellulose. After UHT, the viscosity of the...

21 October 2019 5,346 7 View

What is the reason of serum separation in neutral milk containing beverages?

Currently, I develop a chocolate milk containing beverages, with pH 6,8, 1% protein and 1% fat. It is stabilized by 0,2 % of microcrystaline cellulose and 0,055 % of xanthan gum. After a week,...

21 October 2019 620 4 View