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available on demand
Duration:30 minutes
Abstract:
While buffers are well-known as pH regulators, in gummies they also have an untapped potential: modulating taste and flavor in dimensions such as intensity, juiciness, sourness, true-to-fruit, and complexity. Bartek conducted sensory analysis on fruit-flavored gelatin and pectin gummies made with different buffers to demonstrate how buffer choice dramatically affects taste and flavor. Buffers are valuable tools for formulators looking to design products with impactful and unique sensory profiles.
Register for the webinar to learn how specific buffers affect taste and flavor, applicable in the confectionary, VMS, and beverage markets.
Speakers
Alejandro J Perez-Gonzalez Technical Business Development Manager – Ingredient Innovation Bartek Ingredients Inc. Alejandro has a master’s degree in Food Science from Texas A&M University and has worked in ingredient innovation for more than 20 years. He has held leadership positions in product development and research at several global companies, creating value-added ingredients from a wide variety of sources. Since 2019, he has been supporting Bartek’s initiatives in the diversification of its portfolio of ingredient technologies. In this role, he leads the research and development of new ingredients and also actively engages with customers to help them meet evolving market needs.
Allison Voll R&D Manager Victus Ars Allison is specialized in gummy product development and gummy research. She has a degree in Food Science from the University of Wisconsin – Madison and has 8 years of experience with confectionery development and production.
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