A Practical Guide to Gelling & Thickening Agents - Training from Leatherhead Food Research

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Innovation and Development / Ingredients / Emulsions /

Practical Guide to Gelling and Thickening Agents

Description

This course is now fully booked. Please contact Catherine Haynes on T: +44 (0)1372 822314, E: training@leatherheadfood.com to be put on the waiting list or be informed of the 2011 dates once they are published.

A Practical Guide to Gelling & Thickening Agents will show you how to prepare solutions of gelling and thickening agents in the best possible way, so that you obtain optimal functionality from these ingredients for your products. The course will cover the major difficulties encountered in using gelling and thickening agents, and will highlight the problems that you should look out for, whether it is in the development kitchen, the pilot plant or in the manufacturing plant.

In addition to hydrocolloids, starch ingredients and their applications will also be covered. You will be able to correlate starch thickening properties to your product applications, and will be making and comparing different starches with different properties, whether they be short-textured, paste-like, gelled, pulpy or smooth.

Throughout the course, science will be incorporated to allow for better understanding of correlating hydrocolloid functionality to real food and drink applications.

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A Practical Guide to Gelling & Thickening Agents will cover the major difficulties encountered in using gelling and thickening agents.

Overview

This course is now fully booked. Please contact Catherine Haynes on T: +44 (0)1372 822314, E: training@leatherheadfood.com to be put on the waiting list or be informed of the 2011 dates once they are published.

Throughout the course, science will be incorporated to allow for better understanding of correlating hydrocolloid functionality to real food and drink applications.

Who should attend?

Anyone wishing to develop their understanding of hydrocolloids
Staff requiring more hands-on experience with gels and thickeners
Those requiring a greater knowledge of hydrocolloid applications in real-life food and drink products
Food Technologists & Product Developers

From this course you will

Learn the importance of dispersion and hydration, and factors affecting them
Make water and milk gels using gelling agents, such as carrageenan, pectin, alginate, and gelatin
View the range of equipment available for gel testing and carry out basic measurements
Understand what happens in mixed gel systems
Understand the complicated ingredients of starch and its modifications, and which applications to use them in
Recognise synergies between hydrocolloids themselves and between starch and hydrocolloids

Programme

Day 1

08.45	Registration and Refreshments
09.15	Welcome and Introduction Alice Pegg, Food Innovation Consultant, Leatherhead Food Research
09.30	An Overview of Gelling and Thickening Agents Alice Pegg, Food Innovation Consultant, Leatherhead Food Research The course begins with a brief introduction to the world of hydrocolloids, summarising the main types, where they are from and how they behave.
10.25	Refreshments
10.45	Principles of Dispersion and Hydration, Faults and Causes Neil Cruttenden, Technical Sales Representative, CP Kelco Hydrocolloids love water, which means that when the powder comes into contact with water it has the tendency to clump. This presentation will give you tips on how to make a homogeneous solution.
11.25	Physico-chemical Characterisation of Thickeners and Gels Pretima Titoria, Team Leader: Ingredients, Leatherhead Food Research Knowledge of the rheological and textural properties of thickeners and gels is a crucial tool for any product developer; an overview of techniques for understanding the physical properties of thickeners and gels under various processing and product conditions will be provided.
12.30	Preview of Practical Sessions Alice Pegg, Food Innovation Consultant, Leatherhead Food Research An afternoon of making milk and water gels will follow after lunch. This session will give you a preview of what will be made.
12.45	Lunch
13.30	Practical Gel Preparation Alice Pegg, Food Innovation Consultant, Leatherhead Food Research Neil Cruttenden, Technical Sales Representative, CP Kelco Alan Imeson, Technical Sales Manager, FMC Biopolymer A range of water and milk gels will be made using alginate, gelatin, carrageenan and pectin.
15.05	*Refreshments*
15.30	Practical Gel Preparation (cont.)
16.45	*Close*

Day 2

08.30	*Registration and Refreshments*
09.00	Workshop Physical Testing of Gels Alice Pegg, Food Innovation Consultant, Leatherhead Food Research Neil Cruttenden, Technical Sales Representative, CP Kelco Alan Imeson, Technical Sales Manager, FMC Biopolymer Harry Schimanski, UK Sales Manager, Stable Micro Systems Ltd An in-depth look at the gels that were made on the previous day. We will analyse the different textures and have trouble-shooting sessions.
10.35	*Refreshments*
10.55	Applications Jenny Mayes, Technical Manager, Arthur Branwell An overview of how gels and thickeners are used in real food systems. How are the ingredients added? What concentration should be used? What are the reasons for adding gelling and thickening agents?
12.00	Selection and Compatibility Mark Wareing, Senior Development Technologist, Tate & Lyle Some hydrocolloids produce superior gels when mixed together, and some gels have adverse effects - all will be explained.
12.45	*Lunch*
13.30	Thickener Practical Session Alice Pegg, Food Innovation Consultant, Leatherhead Food Research Linda Bellekom-Allan, Food Application Development Specialist, Dow Wolff Cellulosics Food Group Europe Concentrating on the thickener aspects of hydrocolloids; during this session delegates will practice different dispersion techniques, measure viscosity, and blend a variety of hydrocolloids to see the synergies.
14.50	*Refreshments*
15.10	Thickener Practical Session (cont.)
16.10	Summary and Discussion Alice Pegg, Food Innovation Consultant, Leatherhead Food Research
16.30	*Close*

Day 3

08.30	*Registration and Refreshments*
09.00	An Introduction to Starch Jack Bergsma, Senior Product Developer, Avebe Starch Introducing starch, its chemical nature and basic properties.
09.45	How to Choose the Right Starch Jack Bergsma, Senior Product Developer, Avebe Starch Explains the variety of starches available and how to select the right one for your product.
10.15	*Refreshments*
10.35	Processing & Modification of Starch Jack Bergsma, Senior Product Developer, Avebe Starch Starch is processed to make it more stable. This presentation will explain the different processing steps for starch and the resulting changes to texture.
11.35	Practical Session in NPD Kitchen – Making Starch Solutions Jack Bergsma, Senior Product Developer, Avebe Starch Alice Pegg, Food Innovation Consultant, Leatherhead Food Research Delegates will make a variety of starch solutions to understand how differences in botanical origin and different processing steps affect the texture; such as long or short, smooth and pulpy, clear or opaque.
12.45	*Lunch*
13.30	Practical Session in NPD Kitchen – Discussing Starch Solutions Jack Bergsma, Senior Product Developer, Avebe Starch Discussion of starch solutions made in the previous session.
14.00	Applications of Starch Jack Bergsma, Senior Product Developer, Avebe Starch An overview of how the starches are actually used in real food systems. What concentration should be used? What are the reasons for adding starch?
15.00	*Refreshments*
15.20	New Developments in Starches Jack Bergsma, Senior Product Developer, Avebe Starch Evolution of starch and how to meet the consumers changing requirements.
16.00	*Close*

Speakers

Sponsorship

Locations & Pricing

Member Price
£1,065.00 Plus VAT

Non-Member Price
£1,385.00 Plus VAT

Leatherhead Food Research, Leatherhead, UK from 21/09/2010 to 23/09/2010

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