Educational

Introduction: Optimization of costing is a critical parameter in the survival of businesses, especially during their initial phases. Scipertech's engineering lab has harnessed computational techniques with the power of artificial intelligence (AI) to revolutionize product formulation. This article explores Scipertech's strategies for optimizing food formulations, focusing on enhancing nutritional composition while reducing ingredient costs, and vice versa. These techniques are not only economically prudent but also align with the evolving demands of health-conscious consumers and sustainable food practices. Strategy 1: Similar Cost – Improved Nutritional Value: In many instances, it is possible to enrich the nutritional content of products without increasing costs. For example, increasing protein content while simultaneously reducing [...]

Texture plays a crucial role in how consumers judge the food product’s acceptability before making purchasing choices. It is a complex attribute that involves multiple senses like vision, hearing, and touch. These senses work together to assess various textural properties, such as hardness, cohesiveness, adhesiveness, gumminess, and springiness. Analytical methods are commonly used to evaluate these attributes, but they have some limitations due to their subjective nature. The state-of-the art equipment are used at Scipertech to run comprehensive tests and measure key characteristics such as hardness, chewiness, cohesiveness, and formability. The gathered analysis and data strengthen our understanding and fine-tune our formulations, ensuring the ideal application for our [...]

The Viscosity of Full Fat, Low Fat, and Plant-Based Mayonnaise: A Comparative Analysis Mayonnaise is a delightful and versatile condiment that adds a creamy touch to countless dishes. Beyond its delectable taste, mayonnaise’s texture plays a pivotal role in enhancing the overall sensory experience. Understanding the science behind its viscosity variations can help us appreciate the unique characteristics of full-fat, low-fat, and plant-based mayonnaise. At the heart of mayonnaise texture lies the concept of pseudoplastic flow. When we stir mayo faster, its shear rate increases, referring to the rate at which layers of the dressing slide over one another. As a result, the consistency of mayonnaise undergoes a [...]