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Product news > Emulsifiers, stabilisers, hydrocolloids
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Technical / white paper
How to select the right hydrocolloid? - Brenntag
22-May-2012 -
Hydrocolloids are widely used in the food industry and offer a range of desired functions such as thickening, gelling and stabilisation. With guar gum pricing still at high levels, the need for flexibility in the selection of the correct hydrocolloid...
Technical / white paper
Explore the benefits if a new generation of fast reacting industrial cake emulsifiers - Palsgaard
21-May-2012 -
Cut costs by increasing capacity, reducing ingredient and product waste and by lowering the dosage of emulsifiers. Palsgaard® SA 6610 is the solution. This fast reacting activated cake emulsifier can be added directly to the batter without prehydration, preparatory steps...
Technical / white paper
Sucrose esters: Emulsifier and much more - Sisterna
01-May-2012 -
Sucrose esters of fatty acids, commonly known as sucrose esters, are a relatively new extension to the line of emulsifiers. Apart from emulsification they have additional benefits for usage in bakery, confectionery, desserts and special emulsions.
Technical / white paper
Emulsifier YN - The unique ingredient in chocolate production. - Palsgaard A/S
30-Apr-2012 -
Emulsifier YN (ammonium phosphatides, E442) is known to be the best and most efficient alternative to lecithin (E322), in both chocolate - and compound products. The truth is that it is much more than an alternative as this taste and...
Product presentation
Little treats with big impact on your cakes - Tate & Lyle Food Ingredients
21-Mar-2012 -
Make your cakes irresistibly on-trend, while saving costsThe sweet bakery segment continues to evolve with cupcakes being one of the latest trends. Instead of having one large cake, the consumer can indulge in a large variety of different little taste...
Research study
CARAGUM International launches FIBRECOAT®, new filmogenic barrier, 100% natural, for breaded deep fat fried products. Decrease of 25% of fat absorption - Caragum International
13-Mar-2012 -
CARAGUM International announces the launch of a new filmogenic barrier; 100% natural, for breaded deep fat fried products. This solution allows food manufacturers to make significant low fat chicken nuggets, cordon bleu, fish fingers, etc ….The aim of this development,...
Data sheet
New health opportunities with waxy winter barley based flour Emglucan® - Emsland
09-Mar-2012 -
Emglucan® is our new waxy winter barley based flour that can be used in amongst others snacks and coatings. Emglucan® is enriched in beta-glucans and has a useful physiological role as slimming ingredients as β-Glucans support reduction of blood-cholesterol level, risk of colon...
Data sheet
Emsland Group develops new clean label product ranges Empure® - Emsland
05-Mar-2012 -
Empure® is a clean-label starch which offers the properties and functionalities of a chemically modified starch. It is available in potato- and pea-based variants. The Empure® range can be used for a wide range of food applications as an excellent...
Technical / white paper
Increasing the value of soy milk. - Palsgaard
05-Mar-2012 -
Increasing the value of soy milk.Soy milk has been part of the Asian diet for centuries and changing consumer needs have increased the market. The new soy extraction pilot plant in Palsgaard’s Singapore application facility allows manufacturers to optimise processing...
Product presentation
Speed up your product launch - Tate & Lyle Food Systems
23-Feb-2012 -
The food market has long been a very competitive market. Today all players on the market need to be faster and more flexible than ever, dealing with increased price pressure and facing increased quality requirements. A strict focus on costs...
Product presentation
Tate & Lyle launches tailor made Cocoa replacement solution - Tate & Lyle Food Systems
23-Feb-2012 -
Tate & Lyle announces the launch of a unique tailor made cocoa replacement solution using a high quality carob powder ingredient, CARCAO™. This solution allows food manufacturers to make significant cost savings in the total recipe cost.With its familiar cocoa-like...
Product presentation
New palm-oil free food stabiliser systems - Tate & Lyle Food Systems
23-Feb-2012 -
Tate & Lyle Food Systems offers palm-oil free stabiliser systems for a range of product applicationsWith the growing concerns over sustainability of palm oil, food producers are looking at options to eliminate palm oil from their products. To support companies...
Product presentation
Cost optimisation in fine food volume products - Tate & Lyle Food Systems
23-Feb-2012 -
Cost optimisation for Red or White sauces – known as fine food volume productsThe fine food segment is a very competitive market. Optimised production and cost reduction, in combination with a reliable quality standard, have therefore become key factors for...
Technical / white paper
The importance of expanded rheology information and emulsifier functionality in chocolate production - Palsgaard
16-Jan-2012 -
Rheological single-speed viscosity measurements can cause problems in chocolate production due to lack of information. Flow-curve and three-step viscosity measurements allow for increased understanding of production and the savings of optimal emulsifier usage.
Technical / white paper
Bakeries can save 20% on ingredient costs with Arla's milk proteins - Arla Foods
09-Jan-2012 -
By utilizing Functional Milk Proteins in cake recipes, plant bakers can save up to 20% on ingredient costs and improve sensory properties . Could this spell the end for the humble egg?
Technical / white paper
How to select the right ingredient? - Brenntag
28-Nov-2011 -
When developing a new product, selecting the right ingredients is a complex task. Brenntag has developed a systematic approach which facilitates ingredient choice and makes the selection process more transparent.
Product brochure
Come and see what's new in emulsifiers and stabilizers at FIE 2011 - Palsgaard
21-Nov-2011 -
Palsgaard specialises in emulsifiers & stabilizers for bakery, confectionery, dairy, ice cream, margarine and fine foods. With pilot plants for each application we can also help you create new products, update existing formulations or optimize production processes. Read more in...
Technical / white paper
Manufacturing high quality ice cream with high overrun - Palsgaard
07-Nov-2011 -
For consumers to enjoy the full pleasure of eating ice cream it requires a smooth and creamy product throughout the entire shelf-life. This article discusses the effect of emulsifiers and stabilizers in ice cream with up to 185 % overrun...
Application note
Puff pastry margarine - Focusing on functionality and fat reductions - Palsgaard
24-Oct-2011 -
Puff pastry margarine is a challenge for the margarine industry to produce due to demands of the margarine to be both non-greasy, have a high plasticity as well as a high functionality. This article discusses how emulsifiers can help manufactures...
Application note
Create healthier cakes with new lean label cake emulsifier - Palsgaard
17-Oct-2011 -
Palsgaard® SA 6620 is a highly functional, activated cake emulsifier for industrial cakes with the simplest possible declaration: Consisting of one emulsifier and an activating medium, it is easy to label, calculate nutritional profiles and decide on correct declarations.
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