13th+June,+2011+Monday’s+meeting

//** In attendance **//// : Ifeanyi Onwuka, Elissavet Terzi, Holay Balkrishna (Secretary),Maryam Afzali, Mengli Li (Chairman) // //** Venue **//// : Food technology lab // //** 1. Apologies for Absence **// // Every member was present. // //** 2. Minutes of the last meeting **// // Minutes of the last meeting were accepted as a correct record // //** 3. Matters arising from the minutes **// //** Produce samples **// Produce three samples with three levels of stabilizers and emulsifiers. At first, we designed to use mono&diglycerides and polysorbate 80 as emulsifiers and use whey protein to improve the protein content of ice cream in order to get a good air structure and smoother texture. However, there was no such emulsifiers and whey protein. As a result, we had to change to use PANODAN instead of the original emulsifiers and increase the amount of skim milk powder. So, the three recipes are : Milk – 220ml; Cream – 68g; Skim milk powder – 48.96g; Saffron (with sugar) – 0.44g Sugar – 70g; Water – 90ml; rose water – 2.4g I)carrageenan – 0.25g (0.05%) guar gum – 1g (0.2%)   PANODAN – 1.35gII) carrageenan – 0.1g (0.02%) guar gum – 0.5g (0.1%) PANODAN – 1.35gIII) carrageenan – 0.25g (0.05%)  guar gum – 1g (0.2%)  PANODAN – 0.675g  No other business was reported  14th June, 2011 at food science lab
 * 4.Any other business **
 * 5. Date of next meeting **