Goma Group’s Post

Refrigerated and non-refrigerated margarines in Malaysia are suitable for different temperature ranges: 5°C-25°C and 25°C-35°C, respectively, and require distinct oil blends for stability and spreadability. Our final post from the margarine series here on LinkedIn is about the MPOB paper “Margarine structured by palm oil-based structural fat suitable for refrigerated and non-refrigerated retail table margarine segment”. For their study, Kanagaratnam et al. developed the new MPOB 01 margarine, formulated with palm oil-based structural fat, which is designed to be applicable across the full temperature range of 5°C to 35°C, eliminating the need for separate formulations. This margarine maintains its structure and spreadability without hydrogenation or interesterification, thanks to effective oil entrapment within its crystal matrix. The LUMiFuge® stability analyzer was used to confirm MPOB 01's structural stability at 35°C, showing no oil release and ensuring a stable solid structure. Benefits of MPOB 01 include its 100% plant-based composition, cost-effectiveness, and reduced refrigeration needs, making it ideal for commercial manufacturers of both refrigerated and non-refrigerated margarines. Read more: https://bit.ly/3TA8FdY   #LUM #LUMGmbH #LUMiFuge #PalmOil #Margarine #FoodScience #Temperatureresistance 

The advantages of Bamboo from Jinrui Group: 1. The best prices, accurate quality, reports, and full certificates. 2. Free sample is provided for your test. 3. Lead time is within 3 days after order confirmation. 4. Quality complied with the EP and USP standards. #SanyuanJinrui #herbs #tablet #milling #extracts  #softgels  #pouches  #capsules #Blending #machines  #excipients  #botanicals #filmcoating #compressing   #herbextracts  #plantextracts  #rawmaterials #fluidbeddying #nutraceuticals  #drygranulation #functionalfoods  #botanicalextracts #naturalingredients   #dietarysupplements  #highsheargranulation #contractmanufacturing

Today I would like to share with you the specifications of our Maca extract.This extract is available in two main specifications: ratio extract(4:1,10:1) and 0.6% Macamides & Macaenes. We understand that each customer may have unique requirements, and we are more than willing to provide customization services for other specifications as needed. We kindly ask for your confirmation if this product piques your interest. #SanyuanJinrui #herbs #tablet #milling #extracts  #softgels  #pouches  #capsules #Blending #machines  #excipients  #botanicals #filmcoating #compressing   #herbextracts  #plantextracts  #rawmaterials #fluidbeddying #nutraceuticals  #drygranulation #functionalfoods  #botanicalextracts #naturalingredients   #dietarysupplements  #highsheargranulation #contractmanufacturing

 Exciting news from Spell Organics Limited 🌿 Introducing SPELL PGPR HF, the latest functional grade for chocolate, margarine/shortening, & pan release manufacturers. Polyglycerol Polyricinoleate - E 476. 🔑 Here's what you can achieve with SPELL PGPR HF: - Control chocolate flow properties with unmatched viscosity reduction power for precise rheology modification. - Reduce margarine fat content to less than 40% while maintaining a stable water in oil emulsion. - Increase water content in pan release/tin greasing applications with up to 80% water content, offering a highly cost-effective solution. For further information on this innovative product, feel free to reach out to us via email at info@spellorganics.com or drop us a message here on LinkedIn. #chocolates #spellorganics #emulsifiers #margarine #shortenings #pgpr #cocoa #panrelease #bakeryingredients #foodingredients #foodemulsifiers #polyglycerolesters #polyglycerolpolyricinoleate

In the production of low-fat products, fat is typically replaced by water. Gelatin is used to bind and stabilize the water, allowing the creation of so-called water-to-water emulsion. The use of gelatin, a protein, allows for a reduction in fat and ensures fewer calories in low-fat products while still maintaining a melt-in-the-mouth texture and the same creamy and soft consistency as full-fat products. The only difference between the two variants is the fat content.      Discover more information on the use of gelatin in the food industry and its benefits on our website:  https://lnkd.in/ecFd6Wa3  

As a solution-oriented export company, my team recently assisted a client with their search for the optimal sweetener for their tomato paste production. The challenge? Finding a cost-effective alternative to liquid glucose that maintains quality and stability. 🔍 The Query: Our client needed to increase the Brix value (sugar concentration) in their product while keeping costs manageable. They were concerned about the stability  in their canned tomato paste and were exploring options. 📊 Solution Breakdown: Liquid Glucose: High Brix (~70-75), primarily glucose, excellent for sweetness and concentration better quality but higher cost. Maltose: Slightly lower Brix (~60-70), made from two glucose molecules, provides a similar sweetening effect but can be more cost-effective. Sorbitol: Sugar alcohol with a different sweetness profile, useful for moisture retention and stabilization. Liquid glucose is a strong candidate for high Brix and sweetness, maltose appeared as a cost-effective solution lacking. It offers a good balance of sweetness and concentration, potentially reducing expenses but compromising product quality. Since liquid glucose offered better quality in sweetness and texture, the client naturally decided to pay a premium. If you’re facing similar challenges or need expert advice on optimizing your food formulations, feel free to reach out! #FoodManufacturing #ProductDevelopment #Sweeteners #CostOptimization #FoodIndustry #liquidglucose #foodexpert

Liquid Allulose vs Powdered Allulose

In case you missed it - our latest 'how to' video focuses on dispersing and mixing Locust Bean Gum with Silverson High Shear Mixers. Locust Bean Gum is a thickening and gelling agent supplied as a powder. There are different grades available depending on the end user’s desired gel strength, particle size and clarity. Locust bean gum is often used in combination with other hydrocolloids, typically agar, xanthan and carrageenan, especially where higher viscosities are required. For example, blends of xanthan and locust bean gum will form a gel with properties that cannot be achieved with either ingredient alone. Locust Bean Gum begins to hydrate as soon it is added to water, and if the powder is not dispersed into the water quickly enough agglomerates or “fish eyes” will form. Even when steps are taken to prevent the formation of agglomerates, such as premixing with other ingredients, agglomerates can easily form. This can be exacerbated by operator error. Agitators do not produce sufficient shear to rapidly break these down, leading to long mixing times and low yield. In this video, see how Silverson High Shear Mixers are able to achieve an agglomerate-free Locust Bean Gum mix. To find out more, visit: https://lnkd.in/ebVBtZFk #HighShearMixing #HowTo #FoodIngredients #FoodProcessing #FoodManufacturing #FoodProcessingEquipment #FoodIndustry

🌟 Enhance Your Condensed Milk Formulations with SMP HHHS! 🌟 At Lactalis Ingredients, we understand the importance of high-quality ingredients in achieving the best product. Our SMP HHHS (High Heat, Heat Stable) Skimmed Milk Powder is designed to meet the specific needs of your condensed milk formulations. 🔍 Why Choose SMP HHHS? • Smooth and Consistent Texture: Ensures a homogeneous and stable texture over time. • Superior Heat Stability: Maintains stability during high-temperature processing and storage. • Formulation Flexibility: Adaptable to various applications and customer requirements. Obtained by drying fresh pasteurized skimmed milk, our SMP HHHS is tailored to provide the best performance in your condensed milk products, ensuring quality and reliability. Discover more about how our SMP HHHS can benefit your formulations: https://lnkd.in/efwmfD-i Stay connected with Lactalis Ingredients for more insights and updates! #HeatStability #CondensedMilk #LactalisIngredients #QualityMatters

READ: Bredel hose pumps solve problems transferring viscous peach concentrate for SOKO Case Synopsis: ◾ Fruit juice manufacturer SOKO changes to Bredel 25 hose pumps for reliable handling of viscous peach concentrate ◾ After switching to Bredel, SOKO now transfers peach concentrate quicker and more reliably compared to the previously used pump from a different pump manufacturer ◾ Bredel hose pumps have contributed to a more efficient production process, with reduced energy costs and better hygiene Read on: https://lnkd.in/g_NM6AwE #pump #hose #foodandbeverage