Coverart for item
The Resource Reformulation of natural vanilla syrup and the development of additional flavours : a project report presented in partial fulfilment of the requirements of the Bachelor of Food Technology at Massey University, Scott Ashford

Reformulation of natural vanilla syrup and the development of additional flavours : a project report presented in partial fulfilment of the requirements of the Bachelor of Food Technology at Massey University, Scott Ashford

Label
Reformulation of natural vanilla syrup and the development of additional flavours : a project report presented in partial fulfilment of the requirements of the Bachelor of Food Technology at Massey University
Title
Reformulation of natural vanilla syrup and the development of additional flavours
Title remainder
a project report presented in partial fulfilment of the requirements of the Bachelor of Food Technology at Massey University
Statement of responsibility
Scott Ashford
Creator
Contributor
Author
Degree granting institution
Subject
Language
eng
Summary
This project concerns the vanilla syrup made from a vanilla extract of a small company. When the vanilla syrup product was first developed it did not contain a preservative. Hovewever, it developed a cloudy appearance after about three months, which was assumed to be microbiological as the APC (aerobic plate counts) levels were extremely high. Since then potassium sorbate was added to the vanilla syrup to prevent microbiological growth. This spoilt the syrup. The owners wish to redevelop their syrup product with an exclusion of potassium sorbate to attempt to give their vanilla syrup a 'clean label' and allow them to claim a natural product, and also to develop a new tropical flavoured vanilla-based syrup
Cataloging source
PU
http://library.link/vocab/creatorName
Ashford, Scott
Degree
B.FoodTech(Hons)
Granting institution
  • Massey University
  • 2012
Illustrations
illustrations
Index
no index present
Literary form
non fiction
Nature of contents
bibliography
http://library.link/vocab/relatedWorkOrContributorName
  • Massey University
  • Massey University
http://library.link/vocab/subjectName
  • Syrups
  • Vanilla
Label
Reformulation of natural vanilla syrup and the development of additional flavours : a project report presented in partial fulfilment of the requirements of the Bachelor of Food Technology at Massey University, Scott Ashford
Instantiates
Publication
Note
At head of cover title: Institute of Food Nutrition and Human Health project report
Bibliography note
Includes bibliographical references
Carrier category
volume
Carrier MARC source
rdacarrier
Content category
text
Content type MARC source
rdacontent
Contents
Introduction -- Literature review. Introduction ; Vanilla ; Vanilla production ; Microbiological aspects of vanilla and vanilla syrup -- Microbiological control in vanilla syrup ; Sucrose crystallisation ; Other syrup manufacturers with different flavours -- Syrup refolumation. Introduction ; Materials and methods ; Results and discussion -- Syrup flavour development. Introduction ; Consumer research ; Materials and methods for formulation of flavoured syrups ; Results and discussion -- Discussion -- Conclusion and recommendations
Dimensions
30 cm
Extent
viii, 54 leaves
Media category
unmediated
Media MARC source
rdamedia
Other physical details
colour illustrations
Label
Reformulation of natural vanilla syrup and the development of additional flavours : a project report presented in partial fulfilment of the requirements of the Bachelor of Food Technology at Massey University, Scott Ashford
Publication
Note
At head of cover title: Institute of Food Nutrition and Human Health project report
Bibliography note
Includes bibliographical references
Carrier category
volume
Carrier MARC source
rdacarrier
Content category
text
Content type MARC source
rdacontent
Contents
Introduction -- Literature review. Introduction ; Vanilla ; Vanilla production ; Microbiological aspects of vanilla and vanilla syrup -- Microbiological control in vanilla syrup ; Sucrose crystallisation ; Other syrup manufacturers with different flavours -- Syrup refolumation. Introduction ; Materials and methods ; Results and discussion -- Syrup flavour development. Introduction ; Consumer research ; Materials and methods for formulation of flavoured syrups ; Results and discussion -- Discussion -- Conclusion and recommendations
Dimensions
30 cm
Extent
viii, 54 leaves
Media category
unmediated
Media MARC source
rdamedia
Other physical details
colour illustrations

Library Locations

    • Albany LibraryBorrow it
      Gate 1, East Precinct, Albany Expressway (SH17), Albany, Auckland, 0632, NZ
      -36.733330 174.700641
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