Gums & jellies production: Practical introduction course including functional gums PES-2222
22.08. - 26.08.2022
In this practical course about gums & jellies production the participants get to know in theory and practice the characteristics and technology of ingredients and their use in products. In addition, we talk about specifics of raw materials, formulations and processing technology for the production of functional gums.
Topics:
Sugar and glucose syrup
- Starch gums
- Gum arabic PATILLES
- Pectin jellies
- Agar-Agar jellies
- Production methods starch & starchless deposting
- Functional gums and jellies, trends, ingredients, concepts
- Aerated products - Ingredients & Technology
- FMP's and masking flavours
- Antisticking agents
Who should attend?
Food technologists from the confectionery industry, who are working in R&D, Production, QA
Technical service and supportive personnel of the raw material and machinery industry.
Members of manufacturing companies, who wish a technical introduction to this production range.
Tags used: #gums #course #functional #jellies #practical course
Date(s)1
Participant limit
15 Participants for this seminar
3 Participants
per company
Sprache(n):
- EN
