News: Applications

K-Patents Application Note on Pectin Extraction and Evaporation

August 22

Application Note: Pectin, an acidic polysaccharide occurring in the cell walls of a fruit, is a popular food additive for gelling, thickening and stabilizing. It is also widely used in the cosmetics and pharmaceutical industry. Pectin market has an annual growth of about 6 % driven by the rising demand for functional foods products.

Read more »


Increasing Productivity in Margarine Production

August 22

Application Note: Margarine is a stabilized water-in-oil emulsion which was developed as a substitute for butter. It is made from one or more vegetable oils or animal fats, mixed with an aqueous portion containing milk products, salts, and other ingredients such as flavoring agents, emulsifiers, vitamins, preservatives and butter.

Read more »


Production of Polyacrylonitrile (PAN) Precursor for Carbon Fibers: Measurement of Solvent Concentration

May 22, 2018

Application Note: PAN-based carbon fiber is widely used in many industries such as automotive, aviation, aerospace, sporting goods, and construction applications, as carbon fibers have several advantages including high stiffness, high tensile strength, low weight, high chemical resistance, high temperature tolerance and low thermal expansion. The demand has prompted as industries are looking for solutions that save energy, make more durable products and are environmentally friendly.

Read more »


Sugar Confectionery and Filling Cooking

May 8, 2018

Application Note: Sugar confections include candies, chocolate fillings, chewing gum, marshmallows and other sweet items which are made mainly from sugar. Sugar and chocolate confectionery is a large and ever-changing industry. In order to meet the quality and demand, manufacturers need sophisticated technology and equipment to process the ingredients.

Read more »


Yogurt and Chilled Dairy Flavoring

May 7, 2018

Application Note: Yogurt, one of the most consumed products within dairy is made by the lactic fermentation of whole, standardized and skimmed milk. Fresh fruit, jam, juice, honey, syrup and other sweeteners may be added to flavor the yogurt before it is packaged for sale. In a continuous industrial process, yogurt flavoring is done in-line when it is transferred from the buffer tanks to the filling lines.

Read more »


 

 

Showing 1 - 5 of 31 Articles

Page 1 of 7: < Previous  1 |  2 | 3 | 4 | 5 | 6 | 7 | Next >