I’m curious about making my own liquid suspension foods. I’ve looked at the ones currently on the market and they have various forms of acid such as:
Citric Acid, Ascorbic Acid, Scorbic Acid
Also a preservative/antifungal like Proprionic Acid, “ec-approved antioxidant”, or some elusive process at some Norwegian university.
And a binder like Sodium Alginate.
Any idea where to start on figuring out how much/ratios or leads on how to do it?
Citric Acid, Ascorbic Acid, Scorbic Acid
Also a preservative/antifungal like Proprionic Acid, “ec-approved antioxidant”, or some elusive process at some Norwegian university.
And a binder like Sodium Alginate.
Any idea where to start on figuring out how much/ratios or leads on how to do it?