Free Technical Seminars
12.00-12.30 Technical Seminar Room Hall A3
3 October 2018
13.00-14.15 Technical Seminar Room Hall A1
SMS Corporation
Topic: Veggie Non-Dairy Creamer: Emerging Concept through Innovative Food Starch
Speaker: Dr. Werawat Lertwanawatana, CEO Dr. Burachat Sritongtae, Assistant Food Innovation Manager Synopsis: Non-dairy creamer( NDC) is commonly consumed with coffee. For the veggie NDC, casein needs to be removed from the formula. This results in decreased emulsion stability which leads to reduced whiteness in creamer. Plant-based protein, especially from legume may improve the emulsion stability of the creamer. However, coagulation of protein in coffee still cause feathering which significantly affect the appeal of the coffee. The Innovative starch improves the quality of NDC by improving emulsion stability, stabilizing oil during spray dry process and no feathering effect after coffee preparation. Language: English................................................................................ 12.00-12.30 Technical Seminar Room Hall D1 Lautan Natural Krimerindo, PT Topic: FiberCrème™: Synergies in Dietary Fiber and Good Fats to Create Nutritious yet Tasty Food
Speaker: and Beverages Rochmad Indrawanto, Research and Development Manager Synopsis: FiberCreme™ presents a multipurpose creamer packed with oligosaccharides as natural source of fiber( 27-30 % fiber content), with sumptuous creamy taste. Acting as prebiotic and natural sweetener, the oligosaccharides contribute ample benefits to human digestive system. Not only high in fiber, FiberCreme™ is also low in sugar(< 1.5 %), cholesterol-free, trans-fat-free, gluten-free, and lactose-free. Moreover, based on our clinical study, FiberCreme™ shows lower and slower glucose response compared to glucose, making it suitable for diabetic patients and weight management program. Another study on hypercholesterol-diabetic induced rats further demonstrates that consuming FiberCreme™ for 4 weeks could lower blood sugar level up to 56 %. Language: English and Bahasa
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Ballantyne Pty Ltd. and Indesso Aroma, PT Topic: The Boosting Power of Coffee
Extract
Speaker: Rahayu Triningsih, R & D Food Ingredient PT. Indesso Aroma Metta Sari, Product Manager Food Ingredient PT. Indesso Niagatama Synopsis: Founded in 1968, Indesso has become the world leader for Clove Leaf Oil and its derivatives, and a key manufacturer in producing ingredients for food, flavor and fragrance industries. As the current market growth of RTD coffees in Asia Pacific market, especially in Indonesia, Indesso also try to fulfill this demand by developing Coffee Extract New Generation. Besides that, Indesso also develops Coffee Thermal Process which is created through Maillard Process that can produce strong and unique taste and aroma. Both coffee extract and thermal process are important to improve the overall profile of coffee product applications( from RTD, PSD, to flavor applications). Language: English................................................................................ 13.00 – 14.15 Technical Seminar Room Hall A3 Evonik Industries AG and Jebsen & Jessen Ingredients Topic: Germany quality! Evonik silica can make your food product outstanding Speaker: Mr. Paiput Ratnapradipa,
Technical Service Manager Synopsis: More than 80 years ago, the research scientists of our company, which is now Evonik Industries AG, developed previously unknown types of very pure silica. The unique wealth of experience that we have acquired over many decades in the production and specification of synthetic silica enables us to manufacture our products of consistently high quality. Our AEROSIL fumed silica AEROSIL ® and SIPERNAT ® specialty silica improve the flowability of your products. An additional advantage is their large absorption capacity, which enables them to take up moisture or oil from the powder’ s surface and reduce stickiness considerably. This helps to ensure the high quality of your product during transport and storage. Language: English
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