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.
The use of duplex emulsion technology could help to boost the perceived saltiness in reduced sodium processed foods, according to new research.
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.
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.
Study unlocks potential for transparent, food grade nano-emulsions
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.
Breakthrough technique could unravel emulsions
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.
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.
‘Lumpy micro-rods’ to enrich and structure food foams
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.
Nestle explores thermogel emulsions for flavour, nutrient delivery
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.
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.
Sugar beet pectin outperforms gum arabic: study
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.
Superheated starch offers fat replacer for formulators
Replacing fat can be achieved by spreadable gel particles prepared by superheating potato starch and then cooling, Dutch researchers have reported.
Triple emulsions offer magnesium encapsulation options
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
Alginates to boost stability of dairy-protein emulsions
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.
Palsgaard develops stress-resistant cake emulsifier
Danish ingredients manufacturer Palsgaard has developed a new
instant cake emulsifier which safeguards cake quality throughout
the stresses inflicted on batter during processing.
Super Gum 'wows' as delivery system for food
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
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.
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
Enzyme-modified soybean sugar - another gum arabic replacer?
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 emulsifier 'doubles' bakery shelf life
A new cake emulsifier which lengthens shelf life to a minimum of 24
months has been devised by Danish ingredients manufacturer
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.
Emulsifiers vital for chocolate coating, says Palsgaard
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.
Palsgaard whips up emulsifier innovation
Palsgaard has developed a new cost-effective whipping emulsifier
system that it claims can add freshness to a range of baked
Palsgaard targets expansion of emulsifiers market
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.
Palsgaard new emulsifier-stabiliser system targets low fat foods
Targeting growing demand for fat-reduced food formulations, Danish
emulsifier firm Palsgaard launches a new emulsifier-stabiliser
system for chilled, quark based aerated desserts.