Sunayana Nidadavolu’s Post

Good animation for easy to understand complex technology

Let's talk bitter substances! 🌿 The Flottweg Decanter is a champion of separating fiber and lupin proteins from each other. 🌿 The liquid phase contains bitter compounds, carbohydrates, sugar, and other soluble flavoring materials. 🌿 To process soft sediments like lupin proteins, Flottweg produces a special decanter centrifuge. Standard decanters struggle with soft or easy-flowing solids. 🌿 The patented Flottweg Sedicanter® achieves optimized results in the processing of lupin proteins. 🌿 While a standard decanter achieves a maximum centrifugal acceleration of 6,000 g, the Sedicanter®, at 10,000 g, achieves values that were previously only possible with disk stack centrifuges. Are you ready for that kind of improvement in your process? DM me today! Let's get started. #Flottweg #Decanter #Sedicanter #LupinProteins #Efficiency #ProcessImprovement

 🌱 Did You Know? 🌱 Banana Punch is a remarkable hybrid strain, crafted by crossing Banana OG with Purple Punch. This combination results in a distinctive flavor profile and balanced effects that make it a standout in the cannabis community. Whether you’re interested in the genetics behind your favorite strains or looking to expand your knowledge, Banana Punch is a strain worth exploring. Connect with us to stay updated on the latest strain insights and cannabis industry trends. Don’t forget to share this post with your network to spread the knowledge! 🌿 #knowyourgrow 20.494² #BananaPunch #CannabisIndustry #StrainKnowledge #LinkedInCannabis

Introducing BIOMEnd™, the world's first tasteless butyrate. This patent-pending source of butyrate solves the significant formulation challenges with currently available butyrate and butyrate prodrugs, making RTM powders, gummies, and other functional food items a reality. We gave a first "taste" of our BIOMEnd at the What's Up With Supps party at SSE and here is what our industry friends had to say. To find out more about BIOMEnd™, The Superior Butyrate™ , click the link below https://lnkd.in/ddEAc9dp Bruce Kneller Brandon Sojka, MBA, CSCS, CISSN Tim Ziegenfuss, Ph.D., CSCS, FISSN Travis Sojka

If you had a good experience with a product how can you find similar products? What if you cannot tolerate specific terpenes? This article discusses the cannabinoid and terpene ratios. It is not enough to say the product has 3% terps when your top three are all at less than 10% of the total. It is a struggle to get full terpene info in Canada from brands and LPs. https://lnkd.in/gMTxj7_M

Future Market Acceptance of stevia, do you agree? Purest Reb-A: Continues to be popular due to its established market presence and cost-effectiveness. It is suitable for a wide range of applications where slight bitterness can be managed or masked. especially high purity of Reb-A like 99.5%+, its bitterness can be neglect. Reb-M: Poised for slightly growth due to its superior taste profile. It is ideal for premium products where taste quality is paramount. As production technologies advance, costs may decrease, further boosting its market acceptance. anyway, its curent price is 3-4x higher than Reb-A Glucosyl Stevia: With its smooth taste and reduced bitterness, glucosyl stevia is gaining significant traction. It is particularly useful in applications where taste is critical.

Particle Size Analysis: Exploring the Impact of Homogenisation on Soy Milk To enhance the taste and stability of soy milk, homogenisation, subjecting the liquid to intense shearing, breaking down large fat globules particle and protein clusters, is a crucial step in the manufacturing process. Bettersize can provide the soy milk particle analysis with the combination of two instruments: Bettersizer S3 Plus and BeVision S1, so as to ensure the overall quality of soy milk product and create a homogeneous liquid that effectively prevents fat floating and protein settling. See the full application note here: https://buff.ly/3ZYGNEE #particlesize #Bettersize #particelanalysis # soymilk

It's NOT all about the terps! It's about LOW abundance, HIGH odor impact compounds. Fascinating discoveries keep coming from Iain Oswald, PhD and the Abstrax Tech, Inc team on key minor, non-terpene compounds driving cannabis aroma. This great new paper is helmed by Twinkle Paryani. Ever wonder why some strains smell like cheese? (I love some great UK Cheese). They identified fatty acids octanoic and decanoic acids as the drivers (attached figure). Love citrusy strains? Sorry limonene, it was never you. It's "tropicanna sulfur" compounds like 3-mercaptohexyl hexanoate. Is it time to retire terpene claims as bro science, like we should have with "indica v sativa" ages ago? I think so. Because this is how we make #BetterCannabisThroughScience 🤘 Full article link in comments

📢Welcome to read our #HighlyCited Paper. 📌 Title: #Physicochemical, Textural, and Sensorial Properties of Soy Yogurt as Affected by Addition of Low Acyl Gellan Gum 📝 Authored by Xiao Kong, Yongqiang Cheng et al. 👇click here to download the full article: https://lnkd.in/dwM-UUDJ #stability #texture #sensorial_property

You could say curcumin is the MVP of the turmeric plant team. So how much curcumin is in turmeric powder? https://ept.ms/VS_Tumeric