Like what the tittle mentioned, we did testing on technical ingredients. First of all e checked on the technical ingredients available in the R&D kitchen and started to do research on its functions and how it works. Then we chose the best technical ingredients that suit with our product which are sauce and rice.
When we already found the technical ingredients that we wanted to use, we do another research on the minimum and maximum percentage of that particular technical ingredients. No to forget, for the rice we chose Xanthan gum, Arabic Gum and Agar. On the other hand, we chose National 465, Textra, Purexan 80, .
In addition, we experimented on how the technical ingredients work by diluting the technical ingredients in cold water, hot water, room temperature water, oil and also room temperature followed by cooking. This session had helped me to understand better on how the technical ingredients works and also these technical ingredients only start to function at certain percentage and supersaturated if the percentage are too high.
Finally, we manaed to find few percentage of each technical ingredients to used in our product and we tried these technical ingredients in our products on the following weeks.
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