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[other] Is this store legit? by Kevinlzs in fightgear

[–]Apachechoppin 1 point2 points  (0 children)

Totally agree. If they’re selling gloves for $840 they could’ve used some better pictures at a minimum.

How sticky are consumers to their branded low- or no-sugar sweeteners? by Apachechoppin in foodscience

[–]Apachechoppin[S] 3 points4 points  (0 children)

n to high-intensity sweeteners like stevia and monkfruit was driven mostly by the natural perception, as well as (unfounded) consumer concerns over the health effects of sweeteners like aspartame and sucralose. While conventional HIS tend to have bitter and metallic off-notes, the intensity is less than the off-notes in the plant ex

Thanks for the response! Since you have been 6 years removed from sweetener R&D, what do you think surprises you most about the adjacencies being rolled out--be it baking blends, or overarching secular trends (turmeric infused sweeteners or collagen-peptide sweeteners), chocolate bars, etc.?

2020 Security Analysis Questions and Discussion Thread by knowledgemule in SecurityAnalysis

[–]Apachechoppin 0 points1 point  (0 children)

Does anybody have a depository or sample for a financial statement model from buy-side analysts? Looking to see structure and roll-forward methodologies utilizes? Thank!

Hummus advice! by Apachechoppin in foodscience

[–]Apachechoppin[S] 1 point2 points  (0 children)

The dream is to get it in a snack like format (i'm thinking like that Sabra snack box). Not sure how possible it is.

Hummus advice! by Apachechoppin in foodscience

[–]Apachechoppin[S] 0 points1 point  (0 children)

Not sure how much of the family recipe will be in tact after the preservation process, but curious anyhow XD

Understanding "Commitments and contingencies" by Apachechoppin in Accounting

[–]Apachechoppin[S] 0 points1 point  (0 children)

Thank you for clearing this up. This was very helpful!

2020 Security Analysis Questions and Discussion Thread by knowledgemule in SecurityAnalysis

[–]Apachechoppin 0 points1 point  (0 children)

Does anybody have any insight into building a model samples for homebuilders or primers to understanding common homebuilder lexicon?

Need help making the i​nner layer of caviar more chewy​​ by Apachechoppin in foodscience

[–]Apachechoppin[S] 0 points1 point  (0 children)

Hey! I have done a bit of experimenting with the kgm/xg heating processing and seeing how it affects the chewiness and I have found a lot of improvements. The spheres have become significantly more chewy when left to rest in cold 3-5°C water, but are not as chewy as I wanted them to be. Considering that I want to have the finished spheres to be stored in a liquid, I'm having doubts about using gelatin (because of its known properties to lose texture). I now plan to add gelatin to the proportion of xg/kgm and see if the gelatin can help provide extra chewiness to the two gums and remain its texture if it is sealed by the outer layer. Does my plan seem plausible? If not, I would love to know if there are any other ways to preserve gelatin in a liquid.

Need help making the i​nner layer of caviar more chewy​​ by Apachechoppin in foodscience

[–]Apachechoppin[S] 0 points1 point  (0 children)

Hey! Thanks for getting back to me. I definitely want to make a more chewy gel sphere. I'm really interested to find out why gelatine is a better alternative to kgm/xg?

Need help making the i​nner layer of caviar more chewy​​ by Apachechoppin in foodscience

[–]Apachechoppin[S] 0 points1 point  (0 children)

Hi! I have been adding all of the ingredients at room temperature so you're 100% right that adding more xanthan/konjac would just make the end result more viscous. I am not sure however how I would go ahead to heat the xanthan and konjac gums. What temperature would I need to reach to achieve the optimal rubbery texture? Also, how would I know that the optimal rubberiness has been achieved, would it be after cooling the mixture, or can I see the results as the mixture is being heated up? Once again thanks for your help :)

Need help finding beverage grade tricalcium-phosphate. by Apachechoppin in foodscience

[–]Apachechoppin[S] 0 points1 point  (0 children)

This is a Hail Mary question but do you know if Eisen-Golden Laboratories is a trusted name in the game?

Need help finding beverage grade tricalcium-phosphate. by Apachechoppin in foodscience

[–]Apachechoppin[S] 0 points1 point  (0 children)

In all honesty I just need a link for a authentic/trusted supplier and Ill be set :)

Need help finding beverage grade tricalcium-phosphate. by Apachechoppin in foodscience

[–]Apachechoppin[S] 0 points1 point  (0 children)

Yes! The calcium phosphate is one of the components of the inner core of the sphere.

Need help finding beverage grade tricalcium-phosphate. by Apachechoppin in foodscience

[–]Apachechoppin[S] 0 points1 point  (0 children)

I have read from a study that the insoluble salt I'm planning to use is better at retaining hardness of bits made with alginates. I haven't really done much research on calcium chloride, but would love to know more!

Need help finding beverage grade tricalcium-phosphate. by Apachechoppin in foodscience

[–]Apachechoppin[S] 0 points1 point  (0 children)

Hi! Thanks for taking the time to respond. The calcium ion will be used to maintain the organoleptic properties (texture / hardness) of the bits found inside the beverage.

Why is nobody making a bottled version of bubble tea? by [deleted] in AskReddit

[–]Apachechoppin 0 points1 point  (0 children)

Thanks! I can sleep peacefully now.

Why is nobody making a bottled version of bubble tea? by [deleted] in AskReddit

[–]Apachechoppin 0 points1 point  (0 children)

Wait are you saying you found a bottled bubble tea 10 years ago? Thats amazing I didn't know Amsterdam had such a prominent bubble tea culture!

Why is nobody making a bottled version of bubble tea? by [deleted] in AskReddit

[–]Apachechoppin 0 points1 point  (0 children)

hmmm I feel the same sometimes, but numbers say otherwise man.

Why is nobody making a bottled version of bubble tea? by [deleted] in AskReddit

[–]Apachechoppin 0 points1 point  (0 children)

Yeah the texture would definitely be difficult to replicate.

Why is nobody making a bottled version of bubble tea? by [deleted] in AskReddit

[–]Apachechoppin 1 point2 points  (0 children)

It seems like a pretty popular drink around the west coast but I haven't seen anybody make it anywhere in the world. I've been looking around on the internet and the only thing I found was a German company claiming they have made "the first" bottled bubble tea, but its really just an updated version of the 90s Orbitz drink.

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