The emulsion stability, the addition of characterizing ingredients, the production of low oil content sauces, the different preparation technologies, the different available plants and the development of personalized recipes, are the fields where F&P intervenes to improve the production and quality of the final product.
- Study and development of production plants both batch and continuous
- Selection of dispersion methods for powders and oils
- Study of pasteurization systems
- Troubleshooting and revamping of existing plants
- Start-up and follow-up of plants and equipment
- Scale-up of pilot plants
- Development of new products
- Recipe balancing
- Selection of ingredients and stabilizers
- Methodology of ingredient solubility
- Definition of procedures and timing for preparation and process
- Improvement of final structure and creaminess
- Product labelling
- Nutritional tables and ingredient lists
- Low viscosity
- Coagulation during pasteurization
- Separation in the final product
- Insufficient solubility of the ingredients
- Non-homogeneous emulsions
- Synaeresis during shelf life