Breaking News on Food & Beverage Development - Europe US edition

Rousselot divides gelatines for functionality and healthy products

09-Nov-2009 - Rousselot divides gelatines for functionality and healthy products ... Rousselot has reorganised its gelatine offering to better illustrate the functionality ... Rousselot has reorganised its gelatine offering to better illustrate the functionality ... Part of the Dutch Vion group, Rousselot specialises in supplying gelatine and hydrolised collagen . Now however it has now grouped its gelatines under the brands Rousselot Functionality and Rousselot ... Rousselot, gelatine, reformulation

Gelatin plus soy protein may mask bitter taste of caseins

05-Nov-2009 - Gelatin plus soy protein may mask bitter taste of caseins ... Bitter-tasting casein hydrolysates may find more applications if spray-dried with gelatine ... Bitter-tasting casein hydrolysates may find more applications if spray-dried with gelatine ... By microencapsulating the protein hydrolysates in a mixture of gelatin and soy protein isolate ’s bovine gelatine type B to encapsulate Kerry’s Hyprol casein hydrolysate. The casein ingredient

New gelatine product for ‘creamy’ fat-free ice cream

14-Oct-2009 - New gelatine product for ‘creamy’ fat-free ice cream ... Gelita has developed a new gelatine product for fat reduction in ice cream which it claims gives ... Gelita has developed a new gelatine product for fat reduction in ice cream which it claims gives ... that it is showcasing its new Optice gelatine-based ingredient at FI Europe in Frankfurt next month. Company

CP Kelco innovation to give one-shot multi-layered desserts

14-Oct-2009 - issues surrounding protein containing desserts made from animal sources such as gelatin, at least of the emulsifier and the gellan gum instead of gelatin or carrageenan. “The low viscosity of the Kelcogel

News in brief

Avebe wins big Valley prize

09-Oct-2009 - to be an alternative to gelatine and an E-number-free natural texturiser. ... to be an alternative to gelatine and an E-number-free natural texturiser.

New carrageenans to help jelly withstand the heat

05-Oct-2009 - -based powdered desserts, said to provide a gelatine-like texture but withstand warm conditions better. ... -based powdered desserts, said to provide a gelatine-like texture but withstand warm conditions better. ... with the animal-derived ingredient gelatine. This means they are not suitable for vegetarians or people who stick to a Halal diet. Moreover gelatine-based water jellies tend to lose their shape and texture in warm ... jelly, Danisco, carrageenan, gelatine

Scientists propose pectin gel alternatives

03-Aug-2009 - , alginates, arabic, carrageenan, Carboxy Methyl Cellulose (CMC), gelatin, konjac flour, locust bean gum (LBG

Sudan scraps gum arabic monopoly to liberalise market

09-Jun-2009 - available in the form of gelatine and modified starches. Working in an increasingly tough environment to be opening up as starch and gelatine suppliers push to compete with gum arabic. Faced with a step up

Antifreeze gelatin proteins boost ice cream structure: Study

01-Jun-2009 - Antifreeze gelatin proteins boost ice cream structure: Study ... Collagen peptides produced from bovine gelatin may stop ice crystal formation in supercooled ice ... Collagen peptides produced from bovine gelatin may stop ice crystal formation in supercooled ice ... enzyme (from Bacillus licheniformis) to produce hydrolysed collagen peptides derived from bovine gelatin ) hydrolysis of bovine gelatin provided by St. Louis Food Ingredients. The peptides were able ... anti-freeze, ice cream, gelatin

Dairy could mask bitter taste of antioxidants

15-May-2009 - !" - Dr Bernard Cole Food Scientist (retired) South Africa (http://www.gelatin.co.za)

Review reveals ambiguous food allergen labeling

17-Aug-2009 - ) not disclosing the type of nut on the advisory label; and with gelatin, which can be derived from fish, pork or beef. Ninety-six percent of gelatin-containing products did not disclose its source. “Additional

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

GRAS opens functional food road for curcumin antioxidant

05-Aug-2009 - and jellies, gelatins and puddings, soups, snacks, candy, frozen dairy, imitation dairy, non

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

ECJ reduces ADM citric acid cartel fine

10-Jul-2009 - as an acidulant and preservative. It is used in fruit drinks and fizzy drinks, as well as in jams, gelatine

http://www.beveragedaily.com/

News in brief

FDA files complaint against New York cheese maker

08-Jul-2009 - Peregrina Cheese makes cheeses, sour cream and gelatin products which are supplied to specialty

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

Dispatches from IFT

Betatene declared GRAS

11-Jun-2009 - : baked, egg and dairy goods; cereals; gelatins and puddings; processed fruits and juices; snacks; soups

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

Elixi promotes dairy-free probiotic yoghurts

30-Apr-2009 - Bb 12, are used to ferment crushed flax to produce a gelatinous, yoghurt-like result

http://www.nutraingredients.com/

Originates jumps in omega-3 supply pool

29-Apr-2009 - of marine, plant, gelatin and fiber essential fatty acids it is marketing on purity and quality of supply. ... of marine, plant, gelatin and fiber essential fatty acids it is marketing on purity and quality of supply. ... and the international market place effectively,” the company said in a statement. Gelatin sources in Colombia applications were being investigated. Originates, formerly known as GMI Gelatin, has been producing fish

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

Vitamin E may reverse male pattern baldness: Study

28-Apr-2009 - assigned to the palm tocotrienol complex (total tocotrienol intake of 100 mg) or the placebo (soft gelatin

http://www.nutraingredients.com/

Sabinsa self-certifies Indian gooseberry as GRAS

23-Apr-2009 - -affirmation means Saberry can be added to products including baked goods, milk products, jams and jellies, gelatins

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

Omega-3 salts: ONC explores solid, powdered fish oil

14-Apr-2009 - gelatin. “The results of this study suggest the exciting potential for omega- 3 salts

http://www.nutraingredients.com/