Vaisala eBook on best practices for functional ingredients

Friday, 01 April, 2022 | Supplied by: Vaisala Pty Ltd


Food ingredient producers need to know how to guarantee food safety and a high-quality product while also reducing waste and energy.

By using in-line Brix and dry solids measurement with an accuracy of up to 0.05 Brix, it is possible to optimise all processing steps starting from the raw material intake and all the way to the final product quality control.

Vaisala has developed an eBook that offers details for how to optimise production of food ingredients through the use of spray drying, fermentation, solvent extraction, distillation, crystallisation, and ultra and nanofiltration.

For more information, click here to download the eBook.

Image credit: ©stock.adobe.com/au/lenets_tan

Online: www.vaisala.com
Phone: 03 9815 6700
Related Products

Chr. Hansen VEGA SAFEPRO culture range

Chr. Hansen has launched the VEGA SAFEPRO culture range for plant-based meat alternatives.

Loryma extrudate

This range of products offers functional extrudates that provide products with a variety of...

Oterra natural caramel colour range

Oterra's caramel range of colourings offers a way of achieving earthy colours with...


  • All content Copyright © 2022 Westwick-Farrow Pty Ltd