https://padlet.com/biopolimer/hydrocolloids_2018 Discuss the problem in your group and share the answer in the space given for your group. en-us 2015-06-08 14:55:05 UTC 2018-12-27 05:47:27 UTC hello@padlet.com https://padlet-assets.s3.amazonaws.com/icons/Apple.png biopolimer https://padlet.com/biopolimer/hydrocolloids_2018/wish/305603502 You are working as food technologist with a pectin supplier. A jam manufacturer calls you regarding a few problems he was facing during the jam production. Troubleshoot the problem and suggest appropriate solutions.

1. The jam failed to set properly. 
2. The blackberry jam set too fast.
3. The citrus peel in marmalade float near the top.
4. A lot of air bubbles trapped in the jam.]]> 2018-11-18 01:11:24 UTC https://padlet.com/biopolimer/hydrocolloids_2018/wish/305603502 biopolimer https://padlet.com/biopolimer/hydrocolloids_2018/wish/305603672 You are working as food technologist with a pectin supplier. A jam manufacturer calls you regarding a few problems he was facing during the jam production. Troubleshoot the problem and suggest appropriate solutions.

1. The jam failed to set properly. 
2. The blackberry jam set too fast.
3. The citrus peel in marmalade float near the top.
4. A lot of air bubbles trapped in the jam.]]> 2018-11-18 01:15:10 UTC https://padlet.com/biopolimer/hydrocolloids_2018/wish/305603672 biopolimer https://padlet.com/biopolimer/hydrocolloids_2018/wish/305603686 You are working as food technologist with a pectin supplier. A jam manufacturer calls you regarding a few problems he was facing during the jam production. Troubleshoot the problem and suggest appropriate solutions.

1. The jam failed to set properly. 
2. The blackberry jam set too fast.
3. The citrus peel in marmalade float near the top.
4. A lot of air bubbles trapped in the jam.]]> 2018-11-18 01:15:27 UTC https://padlet.com/biopolimer/hydrocolloids_2018/wish/305603686 biopolimer https://padlet.com/biopolimer/hydrocolloids_2018/wish/305603744 1. As a budding food technologist, you are given a challenging task to find suitable alternative to replace bovine gelatin in marshmallow. You decided to try fish gelatin. Unfortunately the marshmallow didn't turn out well. Why?
Your boss, who is not trained as food technologist, asked you the following questions. Try to explain to him in the simplest possible way.
1. What is the difference between collagen and gelatin?
2. Why is gelatin sold with different Bloom number? What does it mean?
3. Why is it very difficult to find replacement for gelatin? What's so special about gelatin?]]> 2018-11-18 01:17:03 UTC https://padlet.com/biopolimer/hydrocolloids_2018/wish/305603744 biopolimer https://padlet.com/biopolimer/hydrocolloids_2018/wish/305603761 1. As a budding food technologist, you are given a challenging task to find suitable alternative to replace bovine gelatin in marshmallow. You decided to try fish gelatin. Unfortunately the marshmallow didn't turn out well. Why?
Your boss, who is not trained as food technologist, asked you the following questions. Try to explain to him in the simplest possible way.
1. What is the difference between collagen and gelatin?
2. Why is gelatin sold with different Bloom number? What does it mean?
3. Why is it very difficult to find replacement for gelatin? What's so special about gelatin?]]> 2018-11-18 01:17:28 UTC https://padlet.com/biopolimer/hydrocolloids_2018/wish/305603761 biopolimer https://padlet.com/biopolimer/hydrocolloids_2018/wish/305603766 1. As a budding food technologist, you are given a challenging task to find suitable alternative to replace bovine gelatin in marshmallow. You decided to try fish gelatin. Unfortunately the marshmallow didn't turn out well. Why?
Your boss, who is not trained as food technologist, asked you the following questions. Try to explain to him in the simplest possible way.
1. What is the difference between collagen and gelatin?
2. Why is gelatin sold with different Bloom number? What does it mean?
3. Why is it very difficult to find replacement for gelatin? What's so special about gelatin?]]> 2018-11-18 01:17:41 UTC https://padlet.com/biopolimer/hydrocolloids_2018/wish/305603766 biopolimer https://padlet.com/biopolimer/hydrocolloids_2018/wish/305603913 You are working as food technologist with a hydrocolloid supplier. A manufacturer calls you regarding a few problems he was facing during the production. Troubleshoot the problem and suggest appropriate solutions.
1. The manufacturer uses a type of hydrocolloid as a thickening agent. After thermal processing they found the viscosity reduced significantly below the desired specifications. What was the problem?
2. The manufacturer was having problem to control the rate of alginate gelation during the production of restructured onion ring. What is your advice and suggestion?
3. The manufacturer was experimenting with low methoxyl pectin (LMP) and amidated low (ALMP) methoxyl pectin to produce low sugar jam. They found that the amount of calcium needed was different for both LMP and ALMP. How do you explain this to the manufacturer?]]> 2018-11-18 01:21:22 UTC https://padlet.com/biopolimer/hydrocolloids_2018/wish/305603913 biopolimer https://padlet.com/biopolimer/hydrocolloids_2018/wish/305603945 You are working as food technologist with a hydrocolloid supplier. A manufacturer calls you regarding a few problems he was facing during the production. Troubleshoot the problem and suggest appropriate solutions.
1. The manufacturer uses a type of hydrocolloid as a thickening agent. After thermal processing they found the viscosity reduced significantly below the desired specifications. What was the problem?
2. The manufacturer was having problem to control the rate of alginate gelation during the production of restructured onion ring. What is your advice and suggestion?
3. The manufacturer was experimenting with low methoxyl pectin (LMP) and amidated low (ALMP) methoxyl pectin to produce low sugar jam. They found that the amount of calcium needed was different for both LMP and ALMP. How do you explain this to the manufacturer?]]> 2018-11-18 01:22:16 UTC https://padlet.com/biopolimer/hydrocolloids_2018/wish/305603945 biopolimer https://padlet.com/biopolimer/hydrocolloids_2018/wish/305603955 You are working as food technologist with a hydrocolloid supplier. A manufacturer calls you regarding a few problems he was facing during the production. Troubleshoot the problem and suggest appropriate solutions.
1. The manufacturer uses a type of hydrocolloid as a thickening agent. After thermal processing they found the viscosity reduced significantly below the desired specifications. What was the problem?
2. The manufacturer was having problem to control the rate of alginate gelation during the production of restructured onion ring. What is your advice and suggestion?
3. The manufacturer was experimenting with low methoxyl pectin (LMP) and amidated low (ALMP) methoxyl pectin to produce low sugar jam. They found that the amount of calcium needed was different for both LMP and ALMP. How do you explain this to the manufacturer?]]> 2018-11-18 01:22:38 UTC https://padlet.com/biopolimer/hydrocolloids_2018/wish/305603955 biopolimer https://padlet.com/biopolimer/hydrocolloids_2018/wish/305603976 You are working as food technologist with a hydrocolloid supplier. A manufacturer calls you regarding a few problems he was facing during the production. Troubleshoot the problem and suggest appropriate solutions.
1. Problem with getting good and uniform dispersion — always form lumps.
2. They use a type of hydrocolloid as a thickener but after thermal processing the viscosity reduced significantly, much below the desired specifications.
3. They are looking for suitable hydrocolloids as a stabiliser for their dairy beverages. Please advise the manufacturer.]]> 2018-11-18 01:23:41 UTC https://padlet.com/biopolimer/hydrocolloids_2018/wish/305603976 biopolimer https://padlet.com/biopolimer/hydrocolloids_2018/wish/305603987 You are working as food technologist with a hydrocolloid supplier. A manufacturer calls you regarding a few problems he was facing during the production. Troubleshoot the problem and suggest appropriate solutions.
1. Problem with getting good and uniform dispersion — always form lumps.
2. They use a type of hydrocolloid as a thickener but after thermal processing the viscosity reduced significantly, much below the desired specifications.
3. They are looking for suitable hydrocolloids as a stabiliser for their dairy beverages. Please advise the manufacturer.]]> 2018-11-18 01:24:04 UTC https://padlet.com/biopolimer/hydrocolloids_2018/wish/305603987