Domain 2 Commercial Product Study

From this domain, I learned the function of each technical ingredients in commercial product.
Each ingredients has their range of application in beverage.
Of course, there is maximum amount referring to the Food Act Regulations Malaysia.
Moreover, the taste of product can be affected by several factors.
During screening process, I realized that sweetness and sourness of product can influence the flavor balance of the product. Besides, the cold serving temperature makes the beverage more refreshing.
Another factor is the aging of beverage. I found out that the flavor changed after aging in the chiller.

I also have more understanding in the screening process in commercial product study.
The first step is determine the type or variety of technical ingredients.
From the technical ingredients, categorize them in different functions such as acidulant (malic acid & citric acid).
Then, determine the chemical properties of the technical ingredients such as the water solubility.
Because the product is beverage and the main component is water.
After that, test out the maximum, mean and minimum of the technical ingredients from the range according the references. Do adjustment for the more desirable percentage to achieve best formulation.
Of course, technical ingredients can affected each other within the product.
Therefore, there are refinement might be done after combine all the technical ingredients.
Sensory analysis is also a useful procedure that help to determine the acceptability of the product.

This domain have gave me a lot experiences which may related to the R&D kitchen in real industry. It will be beneficial for me in the future career.