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To add to those great suggestions, our company, StratiTek (an independent R&D firm) develops tailored, multi-day courses for companies (hosted at their facility or ours). Topics range from Food Science 101 to more in-depth workshops on lipids, emulsions, processing, and technology -- also, hand's on baking technology and soups/sauces/dressing processing -- just to name a few that we've done in the past.
- Hi Dan,My lead scientist, Dr. Tammy Crowe, recommends a calcium phosphate, which has whitening ability and can be natural (Innophos has some great products). Dr. Crowe has specific expertise in emulsions (retort), particularly creamy soups/sauces. If you're interested in discussing ways to negate the need for color change, which will likely save money over your current emulsion, let me know and I'll connect you two.Thanks.