Pectin extracted from by-products of processing of vegetables like butternut and beetroot show promise for stabilizing emulsions and could offer interesting new ingredients for emulsion-based foods.
Monoglyceride crystals could boost low fat emulsion formulation
Formulation of emulsions using monoglyceride structures could aid flavor release in emulsions that contain lower levels of fat, suggest researchers.
Natural ingredients that claim to have emulsifying properties do not, as yet, have good enough functionality to be able to use them in most products, according to one formulation expert.
Gum derived from cress seed could have thickener potential
Cress seed gum (CSG) could be an interesting and promising thickener in food formulations, finds a new study from Iran.
WOW double emulsions move closer to food applications, say researchers
The inclusion of a gelling agent and electrolyte in double emulsions could be used to control the release behaviour of incorporated compounds, offering promise for the use of Water-Oil-Water emulsions in food applications, say researchers.
Changes in type or fat content of emulsion can have a significant impact on the structural properties and sensory properties of foods, according to researchers from Unilever R&D and the Spanish Council for Scientific Research (CSIC).
Carrageenan complex could stabilise whey protein emulsions
A mixture of carrageenan and whey protein isolate could provide improved emulsion stability, and the potential for pH sensitive controlled release of ingredients and flavours, according to new research.
Sugar beet pectin may boost whey protein emulsion stability
The stability of emulsion formulations may be enhanced by including sugar beet pectin in addition to whey protein, with potential for encapsulation of value-added ingredients, says a new study.
Natural sugar ester shows potential as food-grade surfactant: Study
Food-grade surfactants – an extremelty exclusive club – may soon have a new member, as the University of Massachusetts report that a natural sugar ester may be of use foods and beverages.
Multi-layered microencapsulation systems keep the flavour
Two-layered emulsions were found to increase the retention of volatile flavours during spray drying, according to researchers from the University of Bourgogne.
Flavonoids may act as emulsion stabilisers: Study
Bioactive flavonoid compounds, better known for their potential health benefits, may also act to stabilise oil-and-water emulsions, according to new research.
New modified starch emulsifier may extend rice bran oil use in food
A new modified starch may stabilise rice bran emulsions, says a new study that extends the use of rice bran oil - an ingredient being show “increasing interest” by the food industry.
Protein mix could increase emulsion stability
New research suggests that mixing different protein emulsifiers could create more stable emulsions – reducing the need for surfactants.
Super Gum excels for beverage stabilisation: Study
The modified acacia gum product 'Super Gum' could enhance the stability of beverages like coconut milk, says a new study from Germany and Thailand.
Milk protein complexes may hold key to WOW emulsions
Using conjugates of caseinates from milk and maltodextrin may improve the stability of double emulsions, and lead to a wider acceptance of the technology in a range of food applications.
Common ingredients may extend citrus oil use in beverage: IFF study
A common surfactant ingredient may boost the stability of citral, one of the most important flavour compounds in citrus oil, and enhance formulations of beverage concentrates, says a new study.
IFF scientists probe improved citral stability for beverages
A common flavour solvent may boost the stability of citral, one of the most important flavour compounds in citrus oil, and enhance formulations of beverage concentrates, says a new study.
Mint microemulsions may extend flavouring in foods
Microemulsions containing mint oil may protect the flavour compounds from degradation and extend the use of mint oil in foods, suggests a joint Sino-American study.
Improved emulsion stability from protein-sugar complex
Linking sodium caseinate (a milk protein) and maltodextrin (a polysaccharide) may improve the stability of liqueur emulsions, suggests new research from Ireland.
Textured whey protein could ease use of heat-sensitive ingredients
A textured whey protein concentrate can stabilize a cold-setting gel over a wide range of temperatures, according to new research from the US.
Gum kondagogu’s potential awaiting exploitation
Gum kondagogu, a ‘novel natural biopolymer’ from the tree Cochlospermum gossypium, is a ‘good emulsifying agent even at low concentration’, say Indian researchers.
‘Air filled emulsions’ could reduce fat, ease obesity: Study
Fungal proteins could produce aerated emulsions with the potential to act as fat replacers in foods, according to promising results from England.
Spruce waste extract shows beverage emulsion potential: Study
Carbohydrates in the waste water of softwood mills may stabilise beverage emulsions, and offer alternatives to established favourites like guar and locust bean gum, says a new study.
Scientists deliver key info about soy-stabilised soy emulsions
Modifying the ingredients and manufacturing parameters may enhance the stability of soy stabilised emulsions for food, says a new study from Ireland.
Options abound for controlled delivery of ingredients
The controlled release of food ingredients, like bioactive
compounds and flavours, is far behind the pharmaceutical world, but
the balance is slowly being redressed.
Study deepens emulsion-flavour release understanding
Understanding how flavours and aromas are released from food is key
to formulating successful products, and new research from Greece
may deepen our understanding.
Cross-linked pectin to lead to better emulsions for food?
Using enzymes to cross-link pectin may produce new emulsions with
enhanced functional properties, and opportunities for food
formulators, American researchers report.
Unilever breakthrough could take food foams to new level
Researchers from Unilever have reported breakthrough results that
proteins from fungus could produce food foams with stability that
exceeds anything currently available.
Nano-emulsions boost curcumin as health ingredient
The health benefits of curcumin, the natural pigment that gives the
spice turmeric its yellow colour, could be enhanced by
encapsulation in nano-emulsions, suggests new research.
Hydrocolloids go head-to-head as emulsifiers
Sugar beet pectin has come out top in a comparison of hydrocolloids
for stabilising emulsions, researchers from Japan and the UK have
Chitosan complex superior for emulsion flavour stabilisation?
A chitosan-containing complex was more effective at stabilising
citrus flavours and could offer a cost-effective alternative to gum
arabic, suggests joint Italian-US research.
Emulsion oil concentration affects flavour release - study
The release of flavour from food is dependent on the oil content of
the emulsion, says new research from Canada that offer insights
into better formulation and flavour.
Colloidosomes potential for controlled release of ingredients
Scientists are continuing to look into the potential of
"colloidosomes", novel oil-on-oil particles in an aqueous emulsion,
as encapsulators for food.
Beta-carotene suitable to colour low-fat mayo
Beta-carotene, a carotenoid already extensively used as a colorant,
improved the colour of reduced-fat mayonnaise using beta-glucan,
without affecting texture, says new research.
Biopolymer shows potential to boost emulsion stability to freeze-thaw
Combining a whey protein, carrageenan and gelatin to form a
biopolymer may improve the stability of emulsion during freezing
and thawing, says new research.
Protein-sugar combo could boost encapsulation stability
A protein-polysaccharide combination for stabilising
water-in-oil-in-water emulsions could lead to customised double
emulsions with differing release behaviours, German researchers
Water-in-oil-in-water emulsions to offer low-fat options?
On-going research by Anglo-American researchers into
water-in-oil-in-water emulsions could offer significant potential
for low-fat products, and novel encapsulation systems.
Palsgaard emulsifiers target low cost mayo production
Palsgaard has developed a range of emulsifiers and stabilisers
designed to replace egg yolk and milk proteins in mayonnaise.
Scientists look to fish gelatin as emulsion stabilisers
Food scientists are continuing to explore the potential of fish
gelatin as stabilisers for food emulsions, in keeping with the
trend to replace synthetic with natural emulsifiers.
Could monoacyl sugar alcohols be used as emulsifiers?
Japanese scientists have reported that monoacyl sugar alcohols
could be 'very promising emulsifiers' and could offer an
alternative to the widely used monoacyl glycerols.
Glanbia turns whey into functional, nutritional emulsifier
Modification of whey protein concentrates with high phospholipid
proportions could turn standard emulsifiers into functional health
promoting ingredients, results that could have important
implications for the food industry.