11.15-11.45 |
Technical Seminar Room Hall A1 |
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Austindo and ANJ Agri Papua |
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Topic |
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Sago Starch( Metroxylon sp) as Innovative Food Ingredient |
Speaker |
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Wida Winarno, Director Endang Yuli Purwani, Researcher |
Synopsis |
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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 |
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11.15-11.45 |
Technical Seminar Room Hall A3 |
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Lanxess and Ekacitta Dian Persada, PT |
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Topic |
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Cold Filling with Velcorin ® The Microbial Control Agent for Soft Drinks and Wine |
Speaker |
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Erasmus Vogl, Head of Technical Marketing Lanxess Business Line Beverage Technology |
Synopsis |
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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 |
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11.15-11.45 |
Technical Seminar Room Hall D1 |
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Prinova |
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Topic |
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Exploring the next generation of sports nutrition drinks- how growing consumer awareness is driving demand for functional products and improved palatability |
Speaker |
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Mr. Tony Gay, Head of New Product Development |
Synopsis |
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• 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
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Language: |
English |
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