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In the second of the MUFTi series, Xanthan gum is used to provide an example of the role of food additives in the manufacturing of food products. The experiments demonstrate how the stability and shelf life of custard dessert is improved with this commonly used food stabiliser.
The custard dessert experiment allows students to experience industrial food formulation on a small scale.
Included in this kit:
Page authorised by Head of School, School of Food and Nutrition
Last updated on Thursday 22 November 2018