Mars has filed a patent for ‘multi-texture’ caramel products, using a method that prevents moisture migration from caramel to crispy components without the need for a fat-based moisture barrier.
An anonymous Fortune 500 packaged foods company is looking for help in creating a chocolate enrobed cookie that can withstand high temperatures in warm climates.
Reaching a state of physical equilibrium has always been assumed to happen almost instantly in emulsions. However, researchers from Harvard have now shown that the process may actually take months, or even years.
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.
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.
Two-layered emulsions were found to increase the retention of volatile flavours during spray drying, according to researchers from the University of Bourgogne.
US scientists have developed a technique to produce transparent nano-emulsions for food and beverages, which may present formulators with new delivery systems for value-added ingredients.
Our understanding of the stability of emulsions may leap forward as UK scientists report the use of an atomic technique to probe the interactions of pectin.
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.
Simple micro-rods made from food grade polymers can not only stabilise food foams, but also encapsulate bioactive ingredients for added value, suggests a new study supported by Unilever.
Self-assembled emulsion droplets encapsulated in carrageenan-based gels may one day be able to deliver flavours and nutrients in food, says preliminary research from Nestle.
The potential rise of sugar beet pectin use in the food industry
could see it substitute for gum arabic in emulsions, according to
new results from Wales.
Novel water-in-oil-in-water emulsions could offer significant
potential to encapsulate magnesium, and reduce the problems
associated with fortifying with this mineral, says new research
from France.
The use and stability of dairy proteins as emulsifiers could be
massively extended by adding sodium alginate into the mix,
according to new research from Massachusetts.
Danish ingredients manufacturer Palsgaard has developed a new
instant cake emulsifier which safeguards cake quality throughout
the stresses inflicted on batter during processing.
The modified gum arabic product 'Super Gum' could stabilise
water-in-oil-in-water emulsions, opening up opportunities for fat
reduction and novel encapsulation, researchers from New Zealand
have reported.
Combining a whey protein, carrageenan and gelatin to form a
biopolymer may improve the stability of emulsion during freezing
and thawing, says new research.
A protein-polysaccharide combination for stabilising
water-in-oil-in-water emulsions could lead to customised double
emulsions with differing release behaviours, German researchers
report.
Soybean soluble polysaccharide (SSPS) modified by a
rhamnogalacturonase (RGase) enzyme could be used in flavour
emulsions, and is a potential replacement for gum arabic, say
researchers from Fuji Oil Company.
Palsgaard, which has launched a range of ingredients designed to
ensure the stable production of low-fat and cost-effective ice
cream coatings, explains why emulsifiers are so important.
Danish firm Palsgaard aims to reinforce its position in the
specialist emulsifiers and stabilisers market by increasing its
distilled monoglycerides production by 14,300 tons a year.
Targeting growing demand for fat-reduced food formulations, Danish
emulsifier firm Palsgaard launches a new emulsifier-stabiliser
system for chilled, quark based aerated desserts.