Dr. Gulab Singh Thakur’s Post

🔬 𝗫𝗮𝗻𝘁𝗵𝗮𝗻 𝗚𝘂𝗺 (𝗜𝗡𝗦 415) 𝗜𝗻 𝗠𝗼𝗱𝗲𝗿𝗻 𝗙𝗼𝗼𝗱 𝗜𝗻𝗻𝗼𝘃𝗮𝘁𝗶𝗼𝗻𝘀! 🍽️ Xanthan Gum (INS 415) is natural polysaccharide, produced through the fermentation of simple sugars by Xanthomonas campestris, plays a pivotal role in shaping the texture, stability, and overall quality of countless food products we enjoy daily. 💡 𝗪𝗵𝗮𝘁 𝗶𝘀 𝗫𝗮𝗻𝘁𝗵𝗮𝗻 𝗚𝘂𝗺? Xanthan Gum is a food additive known for its thickening, stabilizing, and emulsifying properties. From sauces and dressings to gluten-free baking, it transforms the food experience by controlling consistency, improving mouthfeel, and enhancing the shelf life of products. What’s more? It remains stable across a wide range of pH levels and temperatures, making it ideal for diverse food systems. 🔍 𝗛𝗼𝘄 𝗥𝗲𝗮𝗰𝘁𝘀 With Foods? ☆Water-Based Systems: Xanthan Gum forms a viscous solution even at low concentrations, ensuring smooth, thick sauces and preventing solid particles from settling. ☆Oil-Based Systems: It stabilizes emulsions (e.g., salad dressings), ensuring oil and water don't separate, while providing a creamy texture in reduced-fat products. ☆Heat Processing: It retains its properties under high temperatures, making it indispensable in soups, baked goods, and other heat-processed foods. ☆Acidic Foods: Xanthan Gum works effectively in acidic products like citrus-based drinks and vinaigrettes without losing viscosity. ☆Synergy: It interacts synergistically with other gums like guar gum, enhancing texture in dairy products, baked goods, and desserts. 📊𝗔𝗽𝗽𝗹𝗶𝗰𝗮𝘁𝗶𝗼𝗻𝘀 of Xanthan Gum: ☆Gluten-Free Baking: As shown in the illustration below, Xanthan Gum binds ingredients in gluten-free dough, giving it elasticity, workability, and structure, resulting in soft, cohesive bread with an improved crumb structure. ☆Dairy Products: Xanthan Gum enhances texture, stability, and mouthfeel in yogurt, ice cream, and other dairy products, preventing ice crystals and providing a creamy texture. ☆Dressings & Sauces: It ensures even distribution of herbs and spices in dressings and gives sauces a smooth, thick consistency. ☆Beverages: Xanthan Gum suspends fruit particles in drinks, preventing sedimentation and improving mouthfeel. ☆Confectionery & Frozen Foods: In candies, it prevents crystallization, while in frozen products, it inhibits ice crystal formation. ✨ 𝗪𝗵𝘆 It Matters: Xanthan Gum not only improves the texture and stability of food products but also plays a crucial role in developing gluten-free, and fat-reduced alternatives that meet modern consumer demands. Its multifunctionality makes it an essential tool for food developers and scientists who aim to create high-quality, innovative products. 👇 Check out the illustration below, where given how Xanthan Gum is react with food and gives the elasticity to food products. 🍞 #XanthanGum #INS415 #FoodScience #GlutenFree #BakingInnovation #FoodTechnology #IngredientSolutions #ProductDevelopment

Understanding the Nuances of E1422 and E1442 Modified Starches In the intricate world of food manufacturing, modified starches are pivotal in enhancing texture, stability, and quality. Among these, E1422 and E1442 stand out for their versatility. Let's delve into the differences between these two, shedding light on their unique properties and applications. What are Modified Starches E1422 and E1442? E1422 (Acetylated Distarch Adipate):** This starch is chemically modified, using acetic anhydride and adipic acid, to enhance its functionality. It's derived from sources like corn, potato, or tapioca. E1442 (Hydroxypropyl Distarch Phosphate):** Modified with propylene oxide and phosphoric acid, this starch offers unique properties beneficial in various food applications. It's also derived from corn, potato, or tapioca. Both are used as thickeners, stabilizers, and emulsifiers in sauces, soups, desserts, and dairy products. Key Differences Between E1422 and E1442 1-Degree of Substitution (DS): - E1442 has a higher DS, offering greater water-holding capacity, crucial for preventing coagulation. 2- Solubility and Stability - E1422: Moderately soluble, forming clear, viscous solutions; excellent freeze-thaw stability, preventing retrogradation. - E1442: High solubility, dispersing easily in hot and cold solutions; superior stability in acidic, high-shear, and high-temperature environments. 3- Gelatinization Temperature - E1422: Lower gelatinization temperature (60°C to 70°C), ideal for gentle processing. - E1442: Slightly higher gelatinization temperature (70°C to 80°C), suitable for cooking or baking. Applications - E1422: Perfect for frozen desserts, ice creams, chilled sauces, dressings, gravies, and bakery products. - E1442: Ideal for acidic foods, high-temperature processed foods, and dairy products. Conclusion E1422 and E1442 are indispensable in the food industry, each offering unique benefits. E1422 excels in frozen and chilled foods, dressings, and bakery applications, while E1442 shines in acidic, high-temperature processed foods, and dairy products. Understanding these differences is crucial for manufacturers aiming to optimize their formulations. #FoodScience #ModifiedStarch #E1422 #E1442 #FoodIndustry #IngredientOptimization

Alfajores are a beloved traditional South American recipe, particularly popular in Argentina and Uruguay. These delectable cookies feature a layer of dulce de leche sandwiched between two light, buttery, and tender shortbread cookies, often finished with a dusting of powdered sugar or a dip in melted chocolate. Preparation Time: 20 minutes Cooking Time: 15 minutes Resting Time: 30 minutes Total Time: 1 hour 5 minutes Serving: 12 alfajores Ingredients: - 2 cups all-purpose flour - 1/2 cup cornstarch - 1 teaspoon baking powder - 1/2 cup unsalted butter, softened - 3/4 cup granulated sugar - 2 egg yolks - 1 teaspoon vanilla extract - Zest of one lemon - Dulce de leche for filling - Powdered sugar for dusting Method: - Sift Dry Ingredients: - In a bowl, sift together the flour, cornstarch, and baking powder. Set aside. - Cream Butter and Sugar: - In another large bowl, beat the butter and sugar until light and fluffy. Add the egg yolks, one at a time, mixing well after each addition. Stir in the vanilla extract and lemon zest. - Combine and Chill: - Gradually incorporate the dry ingredients into the wet ingredients until a soft dough forms. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. - Roll and Cut: - Preheat your oven to 350°F (175°C). On a lightly floured surface, roll out the dough to about 1/4 inch thickness. Use a round cookie cutter to cut out the cookies. Place on a baking sheet lined with parchment paper. - Bake and Assemble: - Bake for 12-15 minutes or until just starting to color, but not brown. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. - Once cooled, spread dulce de leche generously on one cookie and sandwich with another. Lightly dust the finished alfajores with powdered sugar. Notes: - For a chocolate version, dip half of each alfajores in melted dark chocolate and let set before serving. - Ensure cookies are fully cooled before filling to prevent the dulce de leche from melting. Nutritional Information per Serving (Based on USDA Guidelines): - Calories: 300 kcal - Protein: 3g - Carbohydrates: 45g - Fat: 12g . . . . #Recipe #CookieSandwich #DulcedeLeche #SouthAmericanDessert #SweetandButtery #TeaTimeTreat

Are you like me and have a sweet tooth? Want to quench it but with a healthy option? Check out this recipe! Healthy Oatmeal Cookies Soft and chewy healthy oatmeal cookies with applesauce, honey, raisins, and chocolate chips. No sugar! The best healthy cookie recipe. Prep: 10minutes mins Cook: 10minutes mins Total: 20minutes mins Servings: 24 cookies Ingredients 1 ¼ cups quick-cooking oats 1 cup white whole wheat flour 1 ½ teaspoons baking powder 1 ½ teaspoons cinnamon ½ teaspoon kosher salt ¼ cup unsweetened applesauce 4 tablespoons unsalted butter melted and cooled 1 large egg 1 teaspoon pure vanilla extract ½ cup honey ⅓ cup dark chocolate chips ¼ cup raisins ¼ cup well chopped raw walnuts or pecans (in this recipe, we usually go for pecans, but both are delicious) or an additional 2 tablespoons chocolate chips and 2 tablespoons raisins Instructions In a large bowl, whisk together the oats, flour, baking powder, cinnamon, and salt. In a medium bowl, combine the applesauce, butter, egg, vanilla, and honey. Whisk until blended. Pour the liquid mixture into the flour mixture and stir just until combined. The dough will be wet and sticky. Fold in the chocolate chips, raisins, and walnuts. Place in the refrigerator and let chill for at least 30 minutes or up to 3 days. When ready to bake, place a rack in the center of your oven and preheat the oven to 350 degrees F. Line a large rimmed baking sheet with parchment paper or a silicone baking sheet. Remove the dough from the refrigerator (if it is very stiff, you may need to let it sit out for 5 to 10 minutes). With a cookie scoop or spoon, drop the dough into 1 1/2-inch balls and arrange on the baking sheet, leaving 1 inch of space around each. With your fingers, gently flatten each cookie to be about 3/4-inch thick. Bake until the cookies are golden and firm around the edges and set on top, about 9 to 10 minutes. Place the baking sheet on a wire rack and let the cookies cool on the baking sheet for 2 minutes, then transfer the cookies to the rack to cool completely. Instructions Nutrition Serving: 1cookie Calories: 111kcal Carbohydrates: 17g Protein: 2g Fat: 4g Saturated Fat: 2g Cholesterol: 13mg Fiber: 2g Sugar: 8g

Trehalose used in baked goods Trehalose, also known as yeast sugar, is a non-reducing disaccharide formed by the combination of two glucose molecules through the semi-acetal hydroxyl group, and has the reputation of "sugar of life" because of its excellent moisture absorption, low caries, radiation resistance, preservation and other functional properties. Data show that the compound growth rate of trehalose in the past three years is about 22%, and all major markets are active, among which the highest proportion of food and beverage containing trehalose components are cakes, pastry and sweets. The wide application of trehalose in baked foods is mainly determined by its excellent functional characteristics in baked foods, which have the following 11 functional characteristics. Feature 1: Improve sweetness and taste The sweetness of trehalose is 45% of sucrose, with pure sweetness, refreshing without leaving a taste, compared with sucrose, sweetness can penetrate quickly. Importantly, trehalose has similar properties to sucrose and can also be mixed with sucrose or other sugars to be used in baked goods to improve the sweetness of pastries, biscuits, icing, cream and fruit fillings, fully reflecting and developing the potential flavor of the product. Because of its low sweetness, trehalose can be used to create new taste and texture and improve the oily taste of foods, which helps to reduce the fat content of sugar cookies, pastry cream and icing, and can be used to develop low fat and low calorie baked goods. Functional feature 2: Low corrosion, help prevent tooth decay Trehalose rarely produces acid in the mouth and does not produce insoluble glucans that cause teeth. In addition, it can inhibit the adhesion of insoluble glucans in granulated sugar by about 60%, which can be called harmless sugar to teeth. Functional feature 3: No Browning Trehalose is a non-reducing sugar, and when co-existing with amino acids and proteins, it will not produce Browning (Maillard reaction) even when heated, which is very suitable for foods that still need to maintain a solid color after high temperature baking. Functional feature 3: Low moisture absorption Some food itself is not hygroscopic, but when sugar substances such as sucrose are added, hygroscopicity is greatly increased, affecting the flavor and storage period of the food itself. Even when the relative humidity reaches 95%, trehalose still does not absorb moisture. Functional feature 4: Water retention Trehalose has the best water retention among known sugars, which is attributed to the fact that the hydroxy groups in trehalose molecules are all hydrophilic ethane, so trehalose can effectively lock water in aqueous solution, while part of the sugar is hydrophobic, which easily leads to the loss of water molecules, resulting in unsatisfactory water retention.

🎂 Why Whey Protein Concentrate (WPC) is an Ideal Egg Replacer in Eggless Cake Premixes 🎂 Creating eggless cakes that achieve the same softness, rise, and mouthfeel as traditional recipes is no small feat. Whey Protein Concentrate (WPC) has emerged as an effective egg substitute in cake premixes, delivering functional and sensory benefits that enhance product quality. Let’s dive into the technical reasons behind WPC’s effectiveness: Structure-Building and Emulsification: Eggs play a dual role in cakes by providing structure and acting as emulsifiers. WPC can replicate this function thanks to its protein composition (around 34–80% protein depending on the grade). These proteins help create a stable network in the batter, improving the crumb structure, preventing collapse, and maintaining an even, desirable texture. Additionally, the emulsification capacity of WPC aids in fat distribution, preventing oil separation and contributing to a consistent, uniform cake batter. Moisture Retention and Its Binding Capacity: WPC has impressive water-binding properties, which are essential in eggless cakes that are prone to dryness. By retaining water in the batter, WPC helps produce a moist, tender crumb, ensuring the cake remains soft during storage without staling quickly. This is especially important for commercial eggless cakes, where shelf stability and consumer satisfaction are priorities. Enhanced Leavening and Volume: The proteins in WPC help trap air bubbles within the batter, aiding the leavening process, which is typically a challenge in eggless formulations. When combined with chemical leavening agents, WPC promotes rise, producing a light, airy texture comparable to traditional cakes. During baking, the denaturation of whey proteins strengthens the cake structure, locking in air and water vapor and supporting the volume achieved by leavening agents. Improved Sensory Profile and Clean Label Appeal: From a sensory standpoint, WPC contributes a mildly sweet, dairy-like flavor that complements the cake’s profile without overpowering it, unlike some egg replacers which may impact flavor. WPC also meets clean label standards, offering a natural protein source that aligns with the demand for healthier, allergen-friendly, and simpler ingredient lists. Versatility and Cost Efficiency: Unlike many egg replacers, WPC is relatively versatile in handling different formulations and baking conditions, from dense pound cakes to light, airy sponge cakes. It provides a cost-effective solution for bakers looking to optimize recipes for eggless cakes without sacrificing quality—a key factor in today’s cost-conscious food production environment. #FoodScience #EgglessBaking #WheyProtein #BakeryInnovation #CleanLabel #FoodProductDevelopment #FoodTech

How to make liquid soap Caustic soda ( 2 table spoon only so that it will not peel off your hand) Nitrosol Soda ash STPP Laurel rice Texapon Sulphonic acid Formalin ( 3 tablespoons only) Foam blaster Colour Perfume Procedure I will give you method of 30 litres of liquid soap incase you want to sell it. When you go to chemical shop you tell them to give measurement of. 30litres. METHOD. 1) Mix caustic soda in 1 litre of water and stir it very well and set aside. 2) Mix soda ash in another bucket of water ( 3 litres) and stir very well to avoid lumps. 3) Mix STPP in another bucket of water ( 3 litres) and stir 4) Mix Laurel rice (SLS ) in another 3 litres of water and stir. 5) Mix Texapon and Sulphonic acid in another bucket until they are well dissolve. ( Please don't add water to this 2 Chemical please) Leave all the mixture for 20 to 30 minutes for the chemical to dissolve properly. 6) Bring big plastic that will contain 30 litres of water and pour 19 litres of water and add nitrosol and stir it very well . 7) pour the contents in the buckets ( 1, 2, 3, 4 ,5 ) one after another into the container containing the nitrosol , stir very well . Don't stop stirring until 10 to 15 minutes. 😎 Add foam blaster and stir. 9) Add 3 tablespoons of formalin ( for preservative). 10) Mix your colour in plastic water bottle (Eva plastic empty) and pour water and colour and shake very well and pour it into the mixture and stir. 11) Add the perfume and stir and cover. 12) Allow to set till the next morning . If you stir it and it is thick add more water to it . Incase if you want 5 litres or 10 they will give you the. Chemical for it You can do and sell too ----------------------------------------------------------- FOOD PRODUCTION CLASS ON GOING 👇👇👇 10 Milk Candy Recipes 50 Juice Recipes 50 Smoothie Recipes 30 Salad Recipes 20 Natural Spice Formulations 10 Pastries and Snacks 10 Beverages Tutorial 10 Kiddies Food Production Join our food production training today by

🫑 Ready for a delicious plant-based recipe idea that’s EASY meal prep? It’s Quinoa & Black Bean Stuffed Peppers, and it’s PACKED with plant-based protein and fiber to fill you up and keep you feeling satisfied! Quinoa and Black Bean Stuffed Peppers (Serves 4) ✅ 1 cup (190g) quinoa, rinsed ✅ 2 cups (480ml) low-sodium vegetable broth ✅ 4 large organic bell peppers, halved and seeded ✅ 1 can organice (15 ounces or 425g) black beans, drained and rinsed ✅ 1 cup (150g) frozen organic corn, thawed ✅ 1 tsp (5ml) olive oil ✅ Celtic Sea salt and pepper, to taste ✅ Optional: 3 tsp taco seasoning (I use Primal Palate)(adjust to taste) and/or ½ cup (50g) shredded cheese (use dairy-free cheese for vegan option) Bring the vegetable broth to a boil in a saucepan. Add the quinoa, reduce the heat to low, cover, and simmer for 15 minutes, or until the liquid is absorbed. Remove from heat, let it sit covered for 5 minutes, then fluff with a fork. While the quinoa is cooking, preheat your oven to 375°F/190°C. Place the bell pepper halves in a baking dish, cut side up. In a large bowl, mix the cooked quinoa, black beans, and thawed corn. Drizzle with olive oil, and season with salt, pepper, and taco seasoning. Stir well to combine all the flavors. Evenly spoon the quinoa mixture into the bell pepper halves. If you're using cheese, sprinkle it over the top. Cover the dish with foil and bake for 30 minutes. Then uncover and continue baking for an additional 10 minutes, or until the peppers are tender and the cheese is melted and slightly browned. Enjoy the stuffed peppers hot, with any additional toppings you like — avocado, plain yogurt, or a sprinkling of cilantro. Nutrition info per serving: Calories, 283 kcal; Fat, 3 g; Carbohydrates, 52g; Fiber, 11g; Protein, 12g. 📷If you make this recipe, be sure to grab a photo and tag me with it!

SKILLET COOKIE Prep 10 min | Cook 30 min | Ready in 40 min MAKING A HOMEMADE CHOCOLATE CHIP COOKIE IN A SKILLET IS EASIER, AND ARGUABLY MORE DELICIOUS THAN BAKING THEM IN THE OVEN. YOU DON’T HAVE TO SCOOP OUT INDIVIDUAL COOKIES, AND THE CAST IRON GIVES THE COOKIE A CRISP CRUST WITH A SOFT, CHEWY CENTER. INGREDIENTS 1 (4 oz. or 100 g) bar semi-sweet chocolate ½ cup (125 mL) butter (1 stick), softened ½ cup (125 mL) packed brown sugar ¼ cup (60 mL) granulated sugar ¼ tsp (1 mL) salt 1 egg 1 tsp (5 mL) vanilla extract 1 cup (250 mL) all-purpose flour ½ tsp (2 mL) baking soda Optional: Ice cream for serving DIRECTIONS Preheat the oven to 375°F (190°C). Coarsely chop the chocolate bar and set aside ¼ cup (60 mL) of the chocolate. Add the butter, brown sugar, granulated sugar, salt, egg and vanilla to the Deluxe Stand Mixer. Set to CREAM for 1 minute and 50 seconds. Press Start. When finished, press X. Add the flour and baking soda to the bowl. Select MIX and set to 45 seconds. Press Start. When 10 seconds remain, pause, add all but the reserved chocolate from step 1 into the dough and continue mixing for 5 seconds. Spread the dough onto the bottom of the 10" (25-cm) Cast Iron Skillet. Top with the reserved chocolate and bake for 25–28 minutes, or until the edges are dark brown and a toothpick inserted in the center comes out clean. Let the cookie cool in the pan for at least 5 minutes before cutting. Serve with ice cream, if desired. Yield: 8 servings Nutrients per serving: U.S. nutrients per serving: Calories 320, Total Fat 17 g, Saturated Fat 10 g, Cholesterol 55 mg, Sodium 160 mg, Carbohydrate 38 g, Fiber 1 g, Total Sugars 25 g, (includes 18 g added sugars), Protein 4 g Cook's Tips: Make in small skillets, too! For individual-sized treats, make in the 5.5” Cast Iron Skillet Set. Just halve the ingredients using 1 egg and divide the dough between two mini skillets, about ½ cup (125 mL) each. Bake for 14-15 minutes. Serves 2-4. Prep time for this version is 10 minutes and total time is 25 minutes. Shop the tools at https://lnkd.in/guEhhymi