/ck/ - Food & Cooking

>>10755350
>potato substance

>>10750394
>>10750315
>>10750399

alright bud, i emailed an R&D friend of mine, she and i have some suggestions, but we were wondering on the nature of the exact filing (mainly for considering moisture and pH)

some things you might wanna try:

gellan (couple types available) - does not hydrate or increase viscosity at room temp but does hydate considerably and holds moisture and baking temps

High methoxy pectin - will work but we need to keep your pH and suagr concentration in mind

what is your filling?

>>10750965
i am trained in organic chemistry and classical synthesis, and can use everything from a 700 mHz NMR (process my own spectra, run my tubes, etc), to a pleb-tier moisture analyzer. right now i make pretty good money and i got job offers in my last year in grad school

>>10750967
ignorance and marketing. absolutely nothing wrong with it. The Japanese love it.

>>10750971
i know i like them too

>>10750996
no reason to care for the pH of your food unless youre formulating something specific.

>>10751020
warm water revives bakers yeast. sugar is their food.

>>10751050
yes, but like someone else said, it might be EXTREMELY difficult depending on what the soup is. no idea what a flaming moe is >>10751055


>>10751062
i have another frriend of mine who works on soup bases for T. Hasegawa. ill shoot him an email

>>10751076
EXTREMELY difficult, time consuming, and therefore, costly.