Grade - Active
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
DR
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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Grade - Active
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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