Gels, Thickeners and Stabilising Agents
Leatherhead Food Research
Duration: 3 Days
Contact us
(Members of Leatherhead Food Research get a 30% reduction on the price)
Detailed information
| Duration: | 3 Days |
|---|---|
| Price: | Contact us (Members of Leatherhead Food Research get a 30% reduction on the price) |
| Type: | Training |
| Method: | In a classroom |
| Prepares for: | Give delegates a good grounding in the broad food ingredients of gels and thickeners. |
| Geared towards: | •Product Developers •QA Team Leaders •Scientists •Application Specialists •Technical Assistants •R&D Technologists |
Do you need further information?
Contact the person in charge , free and at no obligation, for information on how to enroll, enrollment limit/availability and more.
Course program
Gels, thickeners and stabilising agents, collectively known as hydrocolloids, are prerequisites in development and production of modern-day food and drink products, and are essential for not only controlling the textural and sensorial qualities but also for extending the product shelf life. With high consumer expectations, food developers need to have a firm understanding of how to manipulate hydrocolloid functionality to produce the desirable attributes associated with high-quality products.
First established in 1972, the Gels, Thickeners and Stabilising Agents course has grown from a 1-day course to a 3-day programme to allow for incorporation of the key ingredients in this area. Each gelling, thickening and stabilising agent will be given its own specific presentation where experts from the industry will go into the detail of their sources, processing, functions and applications. In addition, the course will also include a talk on synergy and compatibility of hydrocolloids, where a summary of all-important blends, and how they interact to form a superior texture than they would if used alone, will be given.
One aspect of this training course is the workshops; this not only breaks up sessions of presentations but also allows delegates to interact, have fun, learn and helps to embed the information given.
Presentations include:
Introduction to the World of Hydrocolloids
Identifying Gelling Agents in Sweets and Jellies
Alginates
Carrageenans
Agar-agar
Cellulose Gums
Microcrystalline Cellulose
Locust Bean Gum and Guar Gum
Pectins
Starch and its Derivatives
Xanthan Gum
Gellan
Gelatin
Functional Proteins
Gum Acacia
Konjac
How to Trouble-shoot Problems within Product Applications
Selection and Compatibility of Hydrocolloids
Physico-Chemical Characteristics of Hydrocolloids and Proteins
Trouble Shooting Questions
The Latest Trends in the Hydrocolloid World
Legislation
Quiz
First established in 1972, the Gels, Thickeners and Stabilising Agents course has grown from a 1-day course to a 3-day programme to allow for incorporation of the key ingredients in this area. Each gelling, thickening and stabilising agent will be given its own specific presentation where experts from the industry will go into the detail of their sources, processing, functions and applications. In addition, the course will also include a talk on synergy and compatibility of hydrocolloids, where a summary of all-important blends, and how they interact to form a superior texture than they would if used alone, will be given.
One aspect of this training course is the workshops; this not only breaks up sessions of presentations but also allows delegates to interact, have fun, learn and helps to embed the information given.
Presentations include:
Introduction to the World of Hydrocolloids
Identifying Gelling Agents in Sweets and Jellies
Alginates
Carrageenans
Agar-agar
Cellulose Gums
Microcrystalline Cellulose
Locust Bean Gum and Guar Gum
Pectins
Starch and its Derivatives
Xanthan Gum
Gellan
Gelatin
Functional Proteins
Gum Acacia
Konjac
How to Trouble-shoot Problems within Product Applications
Selection and Compatibility of Hydrocolloids
Physico-Chemical Characteristics of Hydrocolloids and Proteins
Trouble Shooting Questions
The Latest Trends in the Hydrocolloid World
Legislation
Quiz
Do you need clarification regarding the course program?
Contact the person in charge , free and at no obligation, for information on how to enroll, enrollment limit/availability and more.
Course location
Leatherhead Food Research
Leatherhead Food Research offers services including market intelligence, food research and analysis, food legislation, business and technical information and training. Additionally, we can deliver bespoke consulting and research services to both Members and non-Member organisations.
Leatherhead provides a comprehensive programme of technical conferences and seminars that are firmly aligned to the issues of the day and the main training needs within food and drinks companies. These include:
Innovation and Product Development
Ingredients
Nutrition and Sensory
Legal and Regulatory
Food Safety and HACCP
Crisis Management
Introductory-level Training
Leatherhead provides a comprehensive programme of technical conferences and seminars that are firmly aligned to the issues of the day and the main training needs within food and drinks companies. These include:
Innovation and Product Development
Ingredients
Nutrition and Sensory
Legal and Regulatory
Food Safety and HACCP
Crisis Management
Introductory-level Training
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