It’s basically a filtering aid, without bias, which should reduce the wasted effort so many of us spend before we find the optimum solution to our formulation problems.
Speaker:
Linda Bellekom-Allen - Consultant specialising in use of hydrocolloids in foods, Big Village Consulting Ltd
Linda Bellekom-Allen is a specialist in hydrocolloids in food applications. As technical and sales support for cellulosics, she developed a broad and practical working knowledge of most food gums and how to assist developers in using them. She was instrumental in the incorporation of methylcellulose in plant-based foods and the dramatic improvement of texture in gluten free bread using hydroxypropyl methylcellulose. Now a consultant, not tied to company or product range, she can advise on hydrocolloid selection and use, based on the developer’s requirements. Linda lives in the UK and has a small development kitchen with lots of pots of gums.