RoomKitchen Lab
Max participants10 people
Duration1 day · 6 hrs
Suitable for: makers of non-dairy creamer, coconut milk, salad dressing and milk drinks
Problems solved: separation on standing, fat rising to the top, texture that is not smooth
What you'll learn and do
- HLB System: how to calculate the emulsifier to match your oil (a calculation instead of guesswork)
- Stability Factors: what makes a cream break and how to prevent it
- Lab Formulation: building an emulsion formula and testing its stability with a centrifuge
What you leave with
- A highly stable emulsion formula with a smooth texture
Taught by
After the course
→ If you want to take this work further after the course, the TIBD team can do it with you. Learners can ask them to get in touch from their account after class.
Non-degree / Credit bank
Hours from this course count toward: Non-degree: Food & Health Innovation (draft) · 6 hrs How it works →