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Quality Parameters for Emulsified Sauce

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#1 audrienne

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Posted 10 October 2019 - 03:09 AM

Hi everyone

 

I am a newbie in developing emulsified sauce and would like to know what is the common quality parameters to check on during emulsified sauce manufacturing,

 

What I learned during the product development process, the end product result ( ie mouth feel, emulsion stability, viscosity) is greatly affected by emulsifying time and shear, 

 

I would be so grateful if anyone could share a typical QA card/template for emulsified sauce process.

 

 

Thanks 

Audrey

 

 



#2 Dr.Khan

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    AM available as consultant in Quality Assurance, Product & process development/ optimisation, staff training and trouble shooting in complex manufacturing Environment

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Posted 11 October 2019 - 12:49 PM

Hi Audrienne

 

QC tests for the emulsifying sauces are as follow

 

1. Appearance 2.Clarity Testing 3. pH value 4. viscosity 5. Particle size distribution 6. Densities of the phases

 

Kind regards

Dr Humaid Khan

Director 

Halal International Services

Australia



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#3 audrienne

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Posted 17 October 2019 - 02:32 AM

Hi Audrienne

 

QC tests for the emulsifying sauces are as follow

 

1. Appearance 2.Clarity Testing 3. pH value 4. viscosity 5. Particle size distribution 6. Densities of the phases

 

Kind regards

Dr Humaid Khan

Director 

Halal International Services

Australia

 

What type of instrument do you use to quantify particle size distribution and densities? 






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