Modifying vegetable protein with transglutaminase enzymes improves
the gelling properties, claim German researchers - a result that
may offer value-added solutions for a wide range of food products.
Danisco USA has expanded into the organic dairy sector, developing
a range of stabilizer blends designed to replace its conventional
blends in organic formulations.
Tate & Lyle's appointment of a new head of global research and
development underlines the company's focus on the value-added end
of the ingredients market.
New technology to extract pectin from sugar beet pulp could reduce
extraction times and expand the potential of the ingredient,
suggests research from the ARS.
A blend of gum arabic, maltodextrin and modified starch improved
stability and flavour content of microencapsulated cumin, the spice
flavour, says new research.
Beta-carotene, a carotenoid already extensively used as a colorant,
improved the colour of reduced-fat mayonnaise using beta-glucan,
without affecting texture, says new research.
Pectin gels improved the caloric profile of mayonnaise without
changing the texture, says research that may offer interesting
possibilities for mayonnaise formulators.
US agricultural giant ADM has sold its North American bakery
ingredients division in a move designed to streamline its
operations and focus on its core areas of expertise, the company
told FoodNavigator-USA.com.
The presence of low-level formaldehyde in gelling agents like
carrageenans and alginates does not pose a threat to human health,
the European Food Standards Authority (EFSA) has reported.
Encapsulating resveratrol, the red wine polyphenol reported to have
heart health benefits, in beta-cyclodextrin could increase the
polyphenols availability, says new research.
Research from scientists from Unilever R&D and Wageningen
University have reported a new way of structuring edible oils
without the need for saturated fatty acids.
Combining a whey protein, carrageenan and gelatin to form a
biopolymer may improve the stability of emulsion during freezing
and thawing, says new research.
The Food Standards Agency (FSA) has launched its consultation
regarding the implementation of EU directives in England on food
additives other than colours and sweeteners and sweeteners for use
in foodstuffs.
Fermentation of dairy with a mix of lactic acid bacteria and a
Streptococcus strain could selectively reduce the protein
responsible for cows milk allergy, researchers have reported.
EFSA has concluded that the use of cassia gum - complying with
newly defined specifications as an additive for proposed food uses
- is not a safety concern.
A protein-polysaccharide combination for stabilising
water-in-oil-in-water emulsions could lead to customised double
emulsions with differing release behaviours, German researchers
report.
A matrix of sucrose, gelatin and gum Arabic can successfully
encapsulate citrus flavours, and offer potential as a cheaper
alternative to pure gum Arabic for the process.
On-going research by Anglo-American researchers into
water-in-oil-in-water emulsions could offer significant potential
for low-fat products, and novel encapsulation systems.
Danish ingredients group Danisco has launched a new stabilizer
ingredient designed to allow ice cream manufacturers to cut the fat
content of their products while still maintaining a creamy
mouthfeel.
The functional properties of protein concentrates from rice bran
are better than casein and some soy protein isolates, and could be
an inexpensive ingredient for a wide range of food products, say
Indian researchers.
Ammonia-treated pectins could boost the mechanical and functional
properties of fish gels, with no perceptible colour changes, and
enhance the nutritional profile of underutilised fish species.
Modifying wheat gluten protein with transglutaminase enzymes
improves the gelling, rheological and textural properties, claim
Chinese researchers - a result that may offer value-added solutions
for a wide range of food products.
Feeding small amounts of a food allergen to children could build up
tolerance and eventually lose their allergy, US-based researchers
have said based on a study on kids with egg allergy.
A new cold-water soluble carrageenan system claims to allow
manufacturers of dairy goods to achieve a creamy texture and smooth
mouthfeel in applications that cannot be heated.
Peanut protein concentrate (PPC) could provide the food industry
with a cost-effective and alternative emulsifying ingredient,
suggests a study by US scientists.
PB Gelatins, the gelatin activity of Tessenderlo Group, is setting
up a joint venture to be known as PB Gelatins (Pingyang), near
Wenzhou in south-eastern China.
Soybean soluble polysaccharide (SSPS) modified by a
rhamnogalacturonase (RGase) enzyme could be used in flavour
emulsions, and is a potential replacement for gum arabic, say
researchers from Fuji Oil Company.
The natural ability of the milk protein, casein, to form nano-sized
micelles offers huge potential to nano-encapsulate sensitive
ingredients, say researchers from Israel.
Integrating social and environmental concerns into business
practices ultimately benefits a firm's bottom line as well as the
environment, according to the CEO of energy bar manufacturer Clif
Bar.
Leading supplier of pectin and xanthan gum CP Kelco will next month
consolidate its Canadian food business through an Ontario-based
specialty chemical distributor, a move the firm says will not
disrupt supplies to customers.
Hydrocolloid firm CP Kelco is the latest ingredients firm to pass
rising costs onto the market, announcing yesterday that it is to
raise prices across all of its product ranges.
A new fat replacer from hydrocolloid firm Gum Technology has been
designed specifically to interact with the milk proteins present in
dairy goods, and claims to cut fat by up to 10 percent in
milk-based products.
Maltodextrin and whey protein isolates can form complexes with
"exceptional emulsification properties", and could offer
industry an alternative to gum arabic, particularly for soft drink
applications.
Researchers from India, in collaboration with Kraft Foods, have
proposed a simple, cost-effective method of galactomannan esters
derivatives that are "useful as functional food
ingredients."
A gum produced from corn fibre could offer a viable and profitable
alternative to gum arabic as emulsifiers in beverages, if research
from the US continues to produce positive results.