Breaking News on Food & Beverage Development - North America EU edition

Inside-out approach to frozen food quality

30-Sep-2009 - systems, meanwhile, prevent emulsions from breaking down due to ice crystallization. And the Easy

Low-fat options expand with seaweed bead breakthrough

25-Sep-2009 - , therefore making them a viable option to food manufacturers.” Fat replacers, along with emulsion tempering of the emulsion under mild agitation,” explained the researchers. Optimal conditions were

Taste seen as key development for frozen food emulsions

01-Apr-2009 - Taste seen as key development for frozen food emulsions ... Ongoing development of a range of emulsions designed to protect precooked frozen foods in storage ... Ongoing development of a range of emulsions designed to protect precooked frozen foods in storage ... throw oil on precooked products like Pasta,” he said. “However, this emulsion is lower fat and can that examples of these seasonings included the addition of herbs into an emulsion for pasta dishes, using a ... Advanced Food Systems, emulsions, frozen foods

New food bases said to be cost and shelf stable

28-Oct-2008 - carefully, the quality can really degrade, with color changes, emulsion changes and texture. “Since

Scientists look to boost carotenoid delivery from emulsions

27-Oct-2008 - Scientists look to boost carotenoid delivery from emulsions ... to the optimization of food emulsions with added health benefits. ... to the optimization of food emulsions with added health benefits. ... oleoresin (Capsicum annuum L.) and formulated different emulsions using different emulsifying agents ... carotenoids, emulsions

Combined technologies key to vitamin A for foods

14-Aug-2008 - such as single and double emulsions, solid lipid nanoparticles (SLNs), liposomes, and even nanoparticles, may techniques available. They note that microemulsions and multiple emulsions some promise for stabilizing ... encapsulation, vitamin A, emulsions

New emulsifier an alternative to gum arabic

08-Jul-2008 - " including the ability to create high oil load emulsions. And the ingredients company development manager of food emulsions and targeted delivery at National Starch, told Food

Mulberry leaf extracts give glimpse of hydrocolloids future

06-Jun-2008 - 's Quarterly Review. Emulsion stabilizers, suspending agents, gelling agents, thickeners

Stabilizing gum creates rich texture to chilled foods

04-Feb-2008 - . The blend is versatile, claimed the company, and is useful for stabilizing emulsions in salad dressings crystals and stabilizes the emulsion during freeze/thaw cycles. "It

FMC expands cellulose production amid growing demand

08-Jan-2008 - mouthfeel and stabilize emulsions; and sauces, to aid in stability. FMC Bio

Omega-3 emulsion could boost stability of functional drinks

12-Nov-2009 - Omega-3 emulsion could boost stability of functional drinks ... into their products without compromising taste and stability with a new high concentration omega-3 emulsion, claims ... into their products without compromising taste and stability with a new high concentration omega-3 emulsion, claims ... Ingredients.com that the minimum content EPA (eicosapentaenoic acid) and DHA (docosahexaenoic) in its new Marinol omega-3 emulsion , the new emulsion ensures stability and taste of the final products in that it prevents lipid oxidation

http://www.nutraingredients.com/

Danisco says UHT fouling fixed with new enzyme

06-Nov-2009 - . He said that the enzyme, by interacting with the lipids in the milk, improves emulsion stability ... UHT, emulsion, fouling

http://www.dairyreporter.com/

Colour specialist branches into burnt sugar flavour

04-Nov-2009 - of which currently use flavour emulsions – Barnum said the company plans to also focus on marketing

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‘Lumpy micro-rods’ to enrich and structure food foams

03-Nov-2009 - for these micro-rods." While producing stable emulsions in foods is not a problem, producing stable foams nanometres in diameters and several tens of micrometres in length, we can stabilise emulsion droplets

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Inulin may offer low-sugar, tasty milk chocolate

29-Oct-2009 - cocoa butter water-in-oil emulsions containing up to 60 per cent water by mass. “Results [of our

http://www.foodnavigator.com/

Omega-3 cheese: All the benefits of fish without the smell

30-Sep-2009 - from Massey University in New Zealand. “This may suggest that an encapsulated fish oil emulsion the undesirable ‘fishy’ taste and smell. The new study looked at using a oil-in-water emulsion system ... omega-3, emulsion, cheese

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National Starch creates animal free emulsifier for instant foods

25-Sep-2009 - , or dessert by just adding water. Their role is to ensure that the reconstituted emulsion is as good as the emulsion that is formulated before spray drying takes place. National Starch began work on a

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A chance to milk new developments in dairy

24-Sep-2009 - and their applications in food and non-food products. Dairy ingredients and food flavour, applications in emulsions

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Afriplex expands emulsions capacity

22-Sep-2009 - Afriplex expands emulsions capacity ... South African plant extract company Afriplex has expanded its existing emulsion facility in response to increasing demand for beverage emulsions. ... South African plant extract company Afriplex has expanded its existing emulsion facility in response to increasing demand for beverage emulsions. ... was expanded in response to an increased demand for emulsions and the expansion of Afriplex’s client base into the latest technology to manufacture emulsions was an “investment of confidence in the growing of this market

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DSM’s fat emulsion appetite-suppressing power pinpointed

22-Sep-2009 - DSM’s fat emulsion appetite-suppressing power pinpointed ... The appetite-suppressing activity of Fabuless, DSM’s fat emulsion, may be due to slowing transit ... The appetite-suppressing activity of Fabuless, DSM’s fat emulsion, may be due to slowing transit ... A yoghurt formulated with the company’s Fabuless branded fat emulsion made a next meal take 45 of Gastroenterology. “This study provides the first evidence to suggest that this stable fat emulsion may affect

http://www.nutraingredients.com/