A Practical Guide to Gelling & Thickening Agents - Training from Leatherhead Food Research

S	M	T	W	T	F	S
			1	2	3	4
5	6	7	8	9	10	11
12	13	14	15	16	17	18
19	20	21	22	23	24	25
26	27	28	29

Training & Conferences

29th February 2012Foundation Certificate in Sensory Principles »
5th March 2012Food Law Update - Ireland »
15th March 2012 to 16th March 2012Everything European - A Comprehensive Guide to European Food Law »
27th March 2012 to 28th March 2012Level 3 Award in HACCP for Food Manufacturing (RSPH) »
2nd May 2012Performance Food & Drink: Enhancing Physical & Mental Function - Leatherhead Briefing »

- Description
- Programme

Innovation and Development / Ingredients / Emulsions /

Practical Guide to Gelling and Thickening Agents

Description

A Practical Guide to Gelling & Thickening Agents will show you how to prepare solutions of gelling and thickening agents in the best possible way, so that you obtain optimal functionality from these ingredients for your products. The course will cover the major difficulties encountered in using gelling and thickening agents, and will highlight the problems that you should look out for, whether it is in the development kitchen, the pilot plant or in the manufacturing plant.

In addition to hydrocolloids, starch ingredients and their applications will also be covered. You will be able to correlate starch thickening properties to your product applications, and will be making and comparing different starches with different properties, whether they be short-textured, paste-like, gelled, pulpy or smooth.

Throughout the course, science will be incorporated to allow for better understanding of correlating hydrocolloid functionality to real food and drink applications.

Programme

Click on the tab in the blue bar above or follow the link to the programme for A Practical Guide to Gelling & Thickening Agents.

You may also be interested in Leatherhead's Gels, Thickeners & Stabilising Agents course on 15-17 May 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?

Anyone wishing to develop their understanding of hydrocolloids
Staff requiring more hands-on experience with gels and thickeners
Those requiring a greater knowledge of hydrocolloid applications in real-life food and drink products
Food Technologists & Product Developers

From this course you will

Learn the importance of dispersion and hydration, and factors affecting them
Make water and milk gels using gelling agents, such as carrageenan, pectin, alginate, and gelatin
View the range of equipment available for gel testing and carry out basic measurements
Understand what happens in mixed gel systems
Understand the complicated ingredients of starch, how starch is modified and which applications to use starch in
Recognise synergies between hydrocolloids themselves and between starch and hydrocolloids

Hotels

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

» Show prices in £ € $

Shows you how to prepare solutions of gelling and thickening agents in the best possible way, so that you obtain optimal functionality from these ingredients for your products.

Overview

Programme

2012 Programme to follow soon.

2011 Programme - Day 1

08.45	Registration and Refreshments
09.15	Welcome and Introduction Alice Pegg, Food Innovation Consultant
09.30	An Introduction to Gelling and Thickening Agents Alice Pegg, Food Innovation Consultant The course begins with a brief introduction to the world of hydrocolloids, summarising the main types, where they are from and how they behave.
10.30	Refreshments
10.50	Principles of Dispersion and Hydration, Faults and Causes Neil Cruttenden, UK & France Technical Services Manager, CP Kelco Hydrocolloids love water, which means that when the powder comes into contact with water it has the tendency to clump. Neil's presentation will give you tips on how to make a homogeneous solution.
11.40	Physico-chemical Characterisation of Thickeners and Gels Pretima Titoria, Team Leader: Ingredients, Leatherhead Knowledge of the rheological and textural properties of thickeners and gels is a crucial tool for any product developer; an overview of techniques for understanding the physical properties of thickeners and gels under various processing and product conditions will be provided.
12.25	Preview of Practical Sessions Alice Pegg, Food Innovation Consultant An afternoon of making milk and water gels will follow after lunch. This session will give you a preview of what will be made.
12.45	Lunch
13.30	Practical Gel Preparation Alice Pegg, Food Innovation Consultant Neil Cruttenden, UK & France Technical Service Manager, CP Kelco Nicki Wells, Technical Manager, FMC Biopolymer A range of water and milk gels will be made using alginate, gelatin, carrageenan and pectin.
14.55	*Refreshments*
15.10	Practical Gel Preparation (cont.)
16.45	*Close*

2011 Programme - Day 2

08.30	*Registration and Refreshments*
09.00	Workshop Physical Testing of Gels Alice Pegg, Food Innovation Consultant Neil Cruttenden, UK & France Technical Service Manager, CP Kelco Nicki Wells, Technical Manager, FMC Biopolymer Harry Schimanski, UK Sales Manager, Stable Micro Systems Ltd An in-depth look at the gels that were made on the previous day. We will analyse the different textures and have trouble-shooting sessions.
10.35	*Refreshments*
10.55	Applications Jenny Mayes, Technical Manager, Arthur Branwell & Co Ltd An overview of how gels and thickeners are used in real food systems. How are the ingredients added? What concentration should be used? What are the reasons for adding gelling and thickening agents?
12.00	Selection and Compatibility Pretima Titoria, Team Leader: Ingredients, Leatherhead Some hydrocolloids produce superior gels when mixed together, and some gels have adverse effects - all will be explained.
12.45	*Lunch*
13.30	Thickener Practical Session Alice Pegg, Food Innovation Consultant Linda Bellekom-Allan, Food Application Development Specialist, Dow Wolff Cellulosics Food Group Europe Concentrating on the thickener aspects of hydrocolloids; during this session delegates will practice different dispersion techniques, measure viscosity, and blend a variety of hydrocolloids to see the synergies.
14.50	*Refreshments*
15.10	Thickener Practical Session (cont.)
16.30	*Close*

Day 3

08.30	*Registration and Refreshments*
09.00	Review of Thickener Practical Session Alice Pegg, Food Innovation Consultant
09.30	An Introduction to Starch Jack Bergsma, Senior Product Developer, Avebe Starch Introducing starch, its chemical nature and basic properties.
10.15	*Refreshments*
10.35	How to Choose the Right Starch Jack Bergsma, Senior Product Developer, Avebe Starch Explains the variety of starches available and how to select the right one for your product.
11.05	Practical Session in NPD Kitchen – Making Starch Solutions Jack Bergsma, Senior Product Developer, Avebe Starch Delegates will make a variety of starch solutions to understand how differences in botanical origin and different processing steps affect the texture; such as long or short, smooth and pulpy, clear or opaque.
12.45	*Lunch*
13.30	Modification of Starch Functionality and New Developments Jack Bergsma, Senior Product Developer, Avebe Starch This presentation will cover how and why starch is modified to increase its functionality, allowing it to be a popular ingredient choice for a wide range of food products. New developments in starch types will also be covered.
14.15	Discussing Starch Solutions Jack Bergsma, Senior Product Developer, Avebe Starch Discussion of starch solutions made in the previous session.
14.35	Applications of Starch Jack Bergsma, Senior Product Developer, Avebe Starch An overview of how the starches are actually used in real food systems. What concentration should be used? What are the reasons for adding starch?
15.05	*Refreshments*
15.25	Applications of Starch (cont.) Jack Bergsma, Senior Product Developer, Avebe Starch
16.00	*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 25/09/2012 to 27/09/2012

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 »