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Technical / white paper
High Intensity Sweeteners - Practical Guidelines - Brenntag
23-May-2013 -
Which high intensity sweeteners are most used in new product launches and which applications are most common? The paper answers these marketing questions but also provides technical information. To successfully formulate with high intensity sweeteners, knowledge about relative sweetness, taste...
Application note
Ca & Mg Mineral Salts – functionality in food - Brenntag
14-Jun-2010 -
Calcium and Magnesium are important for bone health and have a number of technical functions. Brenntag Specialties have created an overview of available mineral salts and listed both nutritional and technical properties, plus regulatory issues.
Application note
Neotame Intensive Sweetener - Cost Savings & Great Taste - Brenntag
28-Sep-2010 -
Neotame – The newly approved intensive sweetener, for use in combination with other intensive sweeteners, delivers real cost savings. Brenntag Specialties and The NutraSweet Company share their expertise on how to formulate with neotame.
Technical / white paper
Sodium Reduction in Food: 25% and beyond - Brenntag
22-Nov-2010 -
Brenntag Specialties summarises the questions & challenges surrounding Sodium Reduction: Why should Sodium be reduced? How much should Sodium be reduced by? Which foods currently deliver Sodium? Which ingredients can play a role in Sodium reduction?
Application note
Food & Beverage Preservation: Practical Guidelines - Brenntag
28-Feb-2011 -
Preservatives are essential additives to prevent microbial spoilage and ensure food & beverage safety. This application note provides practical guidelines for the use of traditional preservatives as well as an introduction to clean label innovations.
Application note
Dietary Fibers - technical & nutritional functionality - Brenntag
16-May-2011 -
Dietary Fibers have several functions in food products. Technical functionality relating to texture as well as nutritional functionality relating to health. This application note describes both functionalities of selected soluble and insoluble fibers.
Technical / white paper
The multiple functionalities of emulsifiers. - Brenntag
05-Sep-2011 -
Emulsifiers provide a range of functions, such as emulsification, whipping, fat modification and starch and protein interaction. This document details emulsifier properties and decision-making criteria to support correct emulsifier selection.
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.
Technical / white paper
How to select the right hydrocolloid? - Brenntag
13-Sep-2010 -
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
Proteins, a practical guideline - Brenntag
27-Aug-2012 -
Proteins are widely used in the food industry and provide a range of functions, such as waterbinding, gelling and emulsification. This document provides a summary of different proteins and their properties and applications.
Application note
Food & Beverage Preservation: Practical Guidelines - Brenntag
14-Nov-2012 -
Preservatives are essential additives to prevent microbial spoilage and ensure food & beverage safety.This application note provides practical guidelines for the use of traditional preservatives as well as an introduction to clean label innovations.