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Training & Conferences

  • Innovation and Development / Ingredients / Emulsions /

    Gels, Thickeners and Stabilising Agents

    Description

    Gels, thickeners and stabilising agents, collectively known as hydrocolloids, are prerequisites in development and production of  modern-day food and drink products, and are essential for not only controlling the textural and sensorial qualities but also for extending the product shelf life. With high consumer expectations, food developers need to have a firm understanding of how to manipulate hydrocolloid functionality to produce the desirable attributes associated with high-quality products.

    First established in 1972, the Gels, Thickeners and Stabilising Agents course has grown from a 1-day course to a 3-day programme to allow for incorporation of the key ingredients in this area. Each gelling, thickening and stabilising agent will be given its own specific presentation where experts from the industry will go into the detail of their sources, processing, functions and applications. In addition, the course will also include a talk on synergy and compatibility of hydrocolloids, where a summary of all-important blends, and how they interact to form a superior texture than they would if used alone, will be given.

    One aspect of this training course is the workshops; this not only breaks up sessions of presentations but also allows delegates to interact, have fun, learn and helps to embed the information given.

    Programme

    Click on the tab in the blue bar above or follow the link to the programme for Gels, Thickeners and Stabilising Agents.

    You may also be interested in Leatherhead's A Practical Guide to Gelling & Thickening Agents course on 25-27 September 2012.

    Book onto both Gels, Thickeners & Stabilising Agents and A Practical Guide to Gelling & Thickening Agents before 14 May 2012 and save 20% on the total cost. Click here for details. 

    Who should attend?

    • Product Developers
    • QA Team Leaders
    • Scientists
    • Application Specialists
    • Technical Assistants
    • R&D Technologists

    From this course you will

    • Get up-to-date information on hydrocolloids that are widely used in food and drink products
    • Network with experts and people in similar fields to you
    • Learn the healthy side of hydrocolloids
    • Take part in workshops which will help embed the information learnt

    Hotels

    Follow the link to see a variety of local hotels to suit all budgets.

     

    » Show prices in £ € $
    Collectively known as hydrocolloids, each gelling, thickening and stabilising agent will be given its own specific presentation where experts from the industry will go into the detail of their sources, processing, functions and applications.

    Overview

    Programme

    2012 programme available soon.

    2011 Programme - Day 1

    08.15 Registration and Refreshments
    08.45 Welcome to the Course
    Alice Pegg, Food Innovation Consultant
    09.00 Introduction to the World of Hydrocolloids
    Alice Pegg, Food Innovation Consultant

    If you are brand new to the hydrocolloids industry this short presentation will be beneficial to you because it will give you a good base for the rest of the course. Briefly outlining, what they are, where they come from, how they work and how to use them.
    09.20 Workshop 1 - Identifying Gelling Agents in Sweets and Jellies
    Rachel Wilson, Principal Technical Advisor, Leatherhead Food Research

    During this workshop delegates will learn about the different textures that gelling agents can give by sampling different confectionery.
      Sessions 1-6 will explore hydrocolloids from different origins. Each presentation will explain their source, manufacture, characteristics and usage tips.
    10.15  Session 1 - Seaweeds
    10.15 Alginates - Nicki Wells, Commercial Manager, FMC Biopolymer
    11.00 Refreshments
    11.20 Carrageenans - Alan Imeson, Technical Sales Manager, FMC Biopolymer
    12.10 Agar-agar - Catherine Side, UK Manager, Hispanagar
    12.45 Lunch
    13.30 Session 2 - Plants & Seeds
    13.30 Cellulose Gums - Linda Bellekom-Allen, Food Application Development Specialist, Dow Wolff Cellulosics Food Group Europe
    14.30 Microcrystalline Cellulose - Alan Imeson, Technical Sales Manager, FMC Biopolymer
    15.10 Refreshments
    15.30 Locust Bean Gum and Guar Gum - John Beckett, Managing Director, Tate & Lyle Food Systems
    16.30 Pectins - Neil Cruttenden, UK & France Technical Services Manager, CP Kelco
    17.20 Close

    2011 Programme - Day 2

    08.30 Registration and Refreshments
    09.00 Session 3 - Starch
    Starch and its Derivatives - Speaker to be confirmed
    10.00 Session 4 - Microbial Gums
    10.00 Xanthan Gum - Neil Cruttenden, UK & France Technical Services Manager, CP Kelco
    10.50 Refreshments
    11.10 Gellan - Neil Cruttenden, UK & France Technical Services Manager, CP Kelco
    11.45 Session 5 - Proteins
    11.45 Gelatin - Frank Johnston-Banks, Technical Sales Manager, Healan Ingredients Ltd
    12.45 Lunch
    13.30 Functional Proteins - Alice Pegg, Food Innovation Consultant
    14.15 Session 6 - Exudates
    14.15 Gum Acacia - Sébastien Baray, Technical Manager, Colloides Naturels International
    15.00 Refreshments
    15.15 Konjac - Alan Imeson, Technical Sales Manager, FMC Biopolymer Ltd
    15.45 Session 7 - Oligosaccharides
    Diederick Meyer, Mng Scientific & Regulatory Affairs, Sensus
    16.45 Close

    2011 Programme - Day 3

    08.30 Registration and Refreshments
    09.00 Session 8 - Understanding & Exploiting Hydrocolloids
    09.00 Selection and Compatibility of Hydrocolloids - Graham Sworn, Principal Scientist, Development Hydrocolloids, Danisco France SAS. Gelling and thickening agents are dependant on their surroundings to produce optimum functionality and some hydrocolloids produce superior gels when used in blends. The resulting characteristics of hydrocolloids in different pH, salt and protein levels, for example, will be explained.
    09.45 Physico-Chemical Characteristics of Hydrocolloids and Proteins - Pretima Titoria, Team Leader: Ingredients, Food Innovation, Leatherhead Food Research. With the wide variety of textures achieved when using gelling and thickening agents it is important to understand their physcio-chemical characteristics, this presentation will help you with your understanding.
    10.30 Refreshments
    10.45 Workshop 2 - Trouble Shooting Questions
    Alice Pegg, Food Innovation Consultant

    Delegates will be presented with a number of scenarios where products can fail and will need to work in groups to solve the problems. Delegates will then feed back and discuss results.
    11.25
    		 Session - Understanding and Exploiting Hydrocolloids (continued)
    The Latest Trends in the Hydrocolloid World
    Alice Pegg, Food Innovation Consultant

    This presentation will delve into the, as yet, not so popular choices of hydrocolloids and will explain their potential for use.
    12.10 Buffet Lunch
    13.00
    		 Legislation
    Agota Ditchfield, Senior Regulatory Advisor, Leatherhead Food Research

    When developing products using any ingredient legislation is always a key factor and hydrocolloids are no exception. This presentation will explain the labelling and usage constrains.
    13.30
    		 Workshop 3 - Quiz
    Rachel Wilson, Principal Technical Advisor, Leatherhead Food Research

    To end the course is a quiz that shouldn’t be missed! Fun and interactive with lots of props and questions, working in teams delegates will really see how much they have learnt.
    14.30 Discussion
    Alice Pegg, Food Innovation Consultant

    An opportunity to round up and discuss the events of the past few days, a chance to ask those questions you’ve been meaning to ask.
    15.00 Close

    Locations & Pricing

    • Member Price
       £1,130.00 £1,017.00 Plus VAT

      Non-Member Price
       £1,470.00 £1,323.00 Plus VAT

      Leatherhead Food Research, Leatherhead, UK from 15/05/2012 to 17/05/2012

      Book a place on a training course or conference up to 90 days in advance and receive a 10% discount on the delegate fee. (See Terms & Conditions)

      Book Now » Add To Outlook »

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