Stability
The ingredient required to stabilize Beta Carotene.
What is Ascorbic Acid (Vitamin C)?
Uh oh, traffic jam! This processing method typically involves cans packed close together, slowly going through a long tunnel with varying heating and cooling stages.
What is tunnel pasteurization?
The ingredient added to prevent benzene formation in a cold fill, preserved beverage with ascorbic acid.
What is EDTA?
We are making Lemonade Base AF35000 in production and the T.A. is coming in low and out of spec.
What is review the current T.A. range to determine if it is acceptable? If it needs to be expanded due to volatility of juice concentrate we can. If not, add citric acid to the batch to get it into spec.
The maximum rate at which Silicon Dioxide can be added to a dry blend to be excluded from the ingredient line.
What is 0.30%?
Potassium sorbate inhibits this type of growth.
What are Yeasts & Molds?
These hydration ingredients are prone to absorbing moisture from the atmosphere and turning your premix into a brick or a slurry mess.
What are salts, or electrolytes?
What could possibly happen? This question was asked to us at NorCal when a customer wanted to crank up the carbonation level to 2.80 on their tunnel pasteurized energy drink.
What is the cans will burst due to the pressure increasing in the can as the temperature increases in the tunnel pasteurizer. PV=nRT, if everything is constant as temperature rises so will the pressure.
This is the result of using the instantized whey protein we use for Devotion Nutrition in a hot-filled RTD.
What is the denaturing of proteins from pasteurization?
Customers like Turkey Hill Dairy and Wawa use this form of pasteurization.
What is flash pasteurization, cold-fill preserved?
Yellowing of a clear beverage can happen as an interaction over time between these two ingredients.
What are maltodextrin and ascorbic acid (vitamin c)?
The appropriate action to take when a base is exhibiting cloud emulsion breakage during the finalization process.
Two options will be accepted:
1) What is remove cloud emulsion from the base and add it as a line item on the batch sheet, or
2) What is remove ETOH based flavor from the base and add it as a line item on the batch sheet?
Watch out, this ingredient has GLOWing reviews for skin health, but due to its photo sensitive nature is often camera shy.
What is Riboflavin?
Recommend the optimal processing conditions for this beverage based on the information below. Give process, pasteurization temperature, and hold time
Ingredients - Coconut water, natural flavor, cocoa powder
What is UHT or Aseptic processing, 280 F for 3 seconds.
We commonly use this emulsifier in our emulsions. Name it and explain the main feature of its chemical structure that makes it a true emulsifier.
What is gum acacia? It is a protein polysaccharide allowing it to interact in both water and oil phases.
That's udderly ridiculous! We're making creme liqueurs for Southern Distilling, and we see the product curdling a few days after they were shipped to the customer.
What is double check your pH, and add a buffer premix to get to the optimal pH?
The type of bonds that are reduced in FD&C Red #40, Yellow #5, and Yellow #6 by ascorbic acid (vitamin C).
What are nitrogen azo bonds?
This non-thermal processing method involves placing packaged foods and beverages in a vessel filled with pure water, then pressurizing the water and contents to 87,000 psi.
What is high pressure processing? It is commonly used in juices, guacamole, cheese, dairy products, and seafood.
We have a berry blunder happening in Raspberry Base AF30000. When making finished product during costing, all of the berry notes are gone when compared to the lab retain. The base ingredients are typical - water, preservative, malic acid, natural flavor, color, and L-carnitine.
What is check the flavor in the base for raspberry ketones? L-carnitine is prone to reacting with raspberry ketones and will diminish the berry flavor.
Problems at the co-packer. A customer is running a line of RTD teas and the finished product pH is not meeting our spec. The target pH is 3.60, but the co-packer is receiving a measured pH of 5.0. The brix and TA are in spec. You are on the phone with the customer, Sales, and co-packer. How do we help our customer?