11.15-11.45 |
Technical Seminar Room Hall A1 |
|
Austindo and ANJ Agri Papua |
||
Topic |
: |
Sago Starch ( Metroxylon sp ) as Innovative Food Ingredient |
Speaker |
: |
Wida Winarno , Director Endang Yuli Purwani , Researcher |
Synopsis |
: |
Sago starch is processed from pith of sago tree ( Metroxylon sp ), while tapioca from cassava root and maizena from corn . Sago starch has big granule , so it gives unique characteristic in firmness , chewiness or crispness in food application . Sago starch can be used in food industry as raw material or functional ingredients for noodle , meat-ball , batter flour , crackers and cookies , since it can give value added to product performance . Sago starch has an important role on innovative “ gluten-free ” product application such as bread and noodle . Sago starch can have health benefit , especially due to formation of “ Resistant Starch ”. |
Language : |
Bahasa |
|
11.15-11.45 |
Technical Seminar Room Hall A3 |
|
Lanxess and Ekacitta Dian Persada , PT |
||
Topic |
: |
Cold Filling with Velcorin ® The Microbial Control Agent for Soft Drinks and Wine |
Speaker |
: |
Erasmus Vogl , Head of Technical Marketing Lanxess Business Line Beverage Technology |
Synopsis |
: |
A soft drink promises refreshment and enjoyment . And we make sure it stays that way . Velcorin ® is a cold fill technology developed by LANXESS to protect beverages against the spoilage by microorganisms . Velcorin ® breaks down completely into naturally occurring substances and has no impact on taste or color . Your advantages with Velcorin ® are a high product quality , low investment , reduced carbon footprint and more lightweight PET bottles . The quality of LANXESS ensures pure drinking pleasures . velcorin . com . |
Language : |
English |
|
11.15-11.45 |
Technical Seminar Room Hall D1 |
|
Prinova |
||
Topic |
: |
Exploring the next generation of sports nutrition drinks - how growing consumer awareness is driving demand for functional products and improved palatability |
Speaker |
: |
Mr . Tony Gay , Head of New Product Development |
Synopsis |
: |
• Reviewing the functionality of natural stimulants in energy and pre-workout drinks .
• Assessing the benefits of microencapsulation delivery systems for taste masking , nutrient protection , improving clarity of solution and solubility .
• Evaluating the growth of Amino Acids , in particular BCAAs within this space and options for flavour masking
• Highlighting the growing demand for functional botanical extracts and their role in sports nutrition beverages including ; Ashwaganda , Rhodiola , Ginger , Ginseng , Green Tea and Green Coffee
|
Language : |
English |
|