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Passion Fruit Mousse Cake, Part 3

Published by Pineapple Academy

This training discusses the principles of gelatin dissolution and emulsification, with a focus on foodservice applications. However, the techniques and principles discussed can also be applied to other industries, such as food processing, cosmetics and personal care, and pharmaceuticals.

Objectives

Understand the principles of gelatin dissolution and emulsification; Apply these principles to various industries and applications

Roles

Formulator; Chef; Quality Assurance Specialist; Cook; Process Engineer; Food Safety Inspector; Product Manager

Departments

Formulation Development; Quality Control; Culinary Arts; Product Development

Industries

Cosmetics and Personal Care; Foodservice; Food Processing; Pharmaceuticals

Tags

foodservice; culinary-arts; gelatin

Topics

Pharmaceutical formulation development; Food processing; Gelatin dissolution and emulsification; Cosmetics and personal care product development

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