Emulsifiers, stabilisers, hydrocolloids

146 Results

The essential guide to reformulating without TiO2

Univar Solutions | 16-Nov-2021 | Product Brochure

Titanium Dioxide (TiO2/E171) has many valuable properties outside of providing a white colouration.

Lay the foundation for optimal ice cream stability

Herbafood | 07-Sep-2021 | Application Note

Are you interested in a natural, purely plant-based, high-quality ice cream stabilizing fibre combination?
Try Herba ComBind® i 6021:
• as...

The Secret to Success with Plant-Based Yogurts

CP Kelco | 30-Mar-2021 | Technical / White Paper

With one in four consumers “actively trying to increase consumption of plant-based protein,” plant-based yogurts are increasing in popularity as a healthy...

Explore the benefits of acacia on digestive health

Alland & Robert | 17-Mar-2021 | Technical / White Paper

Consumers are looking for ingredients helping them living a healthy life, and are more and more aware that digestive health is key to global health. Acacia...

Top 10 Global Food & Beverage Texture Trends

CP Kelco | 16-Sep-2020 | Technical / White Paper

Texture is at the forefront of food and beverage innovation today. While some trends are global, there are still some unique cultural variations. How thick...

Testing texture in reformulated food

Stable Micro Systems | 29-Apr-2019 | Technical / White Paper

Losing fat, sugar or salt without losing enjoyment is a challenge for all formulators.
Understanding the impact on texture, and the potential implications...

Pectin combined with starch in gummy confectionery - A flexible system for individual textures

H&F – Innovative Solutions for your Product Developments | 22-Apr-2019 | Technical / White Paper

Using a combination of H&F pectin and starch in the production of vegetarian and vegan gum sweets provides a method for creating different textures...

The unrivalled potential of gelatine

Gelita AG | 03-Dec-2018 | Data Sheet

Gelatine’s multifunctional technological properties provide product developers with an unrivalled toolbox for current and future food applications. None...

Xanthan Gum in gluten-free bread

Jungbunzlauer | 20-Sep-2018 | Technical / White Paper

Nowadays, gluten-free claims are no longer just attracting the attention of people suffering from coeliac disease. A growing number of health-conscious...

GLOBAL PREFERENCES: TEXTURANTS PLAY A KEY ROLE.

Tate and Lyle | 16-May-2018 | Technical / White Paper

Texture is a matter of taste, and that’s true on a global scale as well. What appeals to consumers in Italy might turn off those in Indonesia. As formulators,...