Questions on understanding and manipulating the flavor of foods.

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1answer
68 views

Why is my sherbet loosing flavour?

I have recently been mixing batches of sherbet using Malic acid, colour, flavouring and granulated sugar. I add all the ingredients and mix it for 10 minutes in a stainless steel drum. The flavor is ...
2
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0answers
60 views

What are some flavors that have a strong early presence?

I've just started using Soylent and I'm in the process of making it more palatable. Most of the flavors I've tried adding help, but they come in as an aftertaste. What are some flavors I can try ...
2
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0answers
72 views

How to add flavour coating to gelatine or starch capsules?

I have gelatine and starch capsules of differing colours and sizes that I use for supplements and the like. In some cases, I would like to coat the capsules with differing flavours! A sort of sensory ...
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0answers
49 views

How can I process clear avocado oil with a pleasant scent, and how can I dry it faster?

I am processing my oil by cold press. I have to dry it first. I have three challenges: The color of my oil is darker than intended. My oil has a very strong smell. I am seeking a cheaper and faster ...
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0answers
93 views

Why does my coffee late taste different when pouring the milk before I add the coffee?

I always have a home made coffee late in the mornings. I use a moka pot. I usually add the coffee to the glass and then add heated up milk. I add milk until the colour of the coffee looks how I like ...
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0answers
148 views

How to reproduce charcoal flavor in steaks and burgers from restaurants

Recently I went to a couple of restaurants. I had a burger at one and a steak at the other, both had a distinct taste that I can't describe. Kind of a charcoal taste but I know they were cooked over ...
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0answers
40 views

Machine ground wheat flour vs hand ground wheat flour

My question is based on this concept: The proteins (enzymes) denature at a specific temperature. This paper says that plant proteins denature at 50 - 60 degree celcius. As far as my knowledge ...