Breaking News on Food & Beverage Development - Europe US edition

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

‘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

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

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

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

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

Low-fat chocolate breakthrough could replace fat with water

04-Sep-2009 - Innovative emulsions containing up to 60 per cent water may reduce the fat content of chocolate ... Innovative emulsions containing up to 60 per cent water may reduce the fat content of chocolate ... Researchers from the University of Birmingham produced stable cocoa butter water-in-oil emulsions butter in the emulsions was found to be in the form that “consumers find the most attractive, as it melts ... low-fat chocolate, emulsion, obesity

Transparent gel advance may give ‘excellent food ingredient’

01-Sep-2009 - -called internally self-assembled emulsion droplets (ISAsomes) that could subsequently be trapped in carrageenan

Leatherhead opens collaboration for emulsion-led fat reduction

17-Aug-2009 - Leatherhead opens collaboration for emulsion-led fat reduction ... the replacement of fats with water-in-oil (W/O) emulsions. ... the replacement of fats with water-in-oil (W/O) emulsions. ... . “Optimisation of the [emulsion] approach in terms of product stability and shelf-life and to particularly study delivery. While water-in-oil emulsions are garnering increased interest in this area, their full ... fat reduction, emulsions, chocolate

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/

Inside-out approach to frozen food quality

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

http://www.foodnavigator-usa.com/

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

http://www.foodnavigator-usa.com/

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

http://www.nutraingredients.com/

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/

Polyphenols may protect omega-3 formulations

03-Sep-2009 - oil, and better than vitamin E (alpha-tocopherol) in an emulsion system, according to findings -tocopherol in the emulsions”. However, quercetin and quercetin-3-O-glucoside did not perform as well as BHT

http://www.nutraingredients.com/

Boost DHA intake for premature babies, say researchers

24-Jul-2009 - amount of DHA in lipid emulsions. They were also unable to determine the level of arachidonic acid

http://www.nutraingredients-usa.com/

New meat sodium reduction technology on a plate

04-May-2009 - emulsions of ground meat mixed with fat. Also salt activates meat proteins to bind more water molecules

http://www.foodproductiondaily.com/

Antioxidant tests not suitable for complex foods: Study

20-Apr-2009 - : Ground beef and an oil-in-water emulsion. "Such comparisons are important because the ability substances, and gallic and rosmarinic acids showed any activity in the oil-in-water emulsion. Explaining

http://www.nutraingredients.com/