Carrageenans, mixed with glycerol and heated with fats, can form
edible films and may open interesting developments for
encapsulation of flavours, colours, and antioxidants, suggests new
research from France.
Increased understanding of pectins, a major component of plant cell
walls, is opening the door to novel applications, as well driving
research into new sources, says a new review.
Microencapsulation of oil ingredients, like omega-3, with sugar
beet pectin could provide an alternative to more traditional
encapsulating agents like milk proteins and gum Arabic, says a
German scientist.
A new fat replacer from stabilizer firm Gum Technology Corporation
claims to offer texture and moisture binding benefits to
manufacturers of low- or no-fat products.
Adding alginates or guar gum to baked goods and breakfast cereals
could be one way to increase the satiety these products provide,
allowing consumers to feel full longer, according to food
scientists at the University of Maine.
Canadian researchers are looking into the effects of gelling of
whey protein isolates with xanthan gum in concentrations well below
that usually reported, and have already filed for a patent on the
technique.
FMC Biopolymer will again increase prices for its food ingredients
on the back of high energy and raw material costs, and the company
says it expects prices to continue rising.
A water soluble cellulose fiber new to the US market claims to
provide moisture management, reduced oil uptake and improved
coating adhesion in a range of food products, including baked
goods, extruded items and dairy products.
Changes to Danisco's ingredients division will lift the EBIT margin
for the segment to above 15 per cent, according to the firm's
announcement of Q1 2006/07 results.
Cargill has taken full control of its xanthan gum joint venture in
China, opening the way for it to take a bigger share of the
competitive gums market.
Food scientists are continuing to explore the potential of fish
gelatin as stabilisers for food emulsions, in keeping with the
trend to replace synthetic with natural emulsifiers.
PL Thomas has launched a new carrageenan product in partnership
with Spanish firm Ceamsa, which its claims cuts costs in half and
eliminates the need for gelatin or locust bean gum.
A group of scientists has claimed that Unilever's genetically
modified (GM) fish antifreeze protein for ice cream should not be
approved without further comprehensive tests.
PL Thomas has launched a new carrageenan product designed for use
in gel sets, which claims to cut costs in half and eliminate the
need for gelatin or locust bean gum.
DSM has launched a new clarification pectinase for the apple and
pear juice industry, which it claims promises a faster and more
complete soluble pectin breakdown.
French colloid firm CNI has been recognised by the government as
the best export agent of 2005, representing something of a coup for
the Iranex group-owned ingredients business.
FMC Biopolymer has developed new technology that allows ice cream
manufacturers to slash the fat content in their products by more
than half, without altering the ice cream's taste and texture.
DSM Food Specialties' sale of its Engevita inactive dry yeast
business is part of the group's strategy of focusing on added value
yeast extracts and other flavour ingredients.
Sensory perception of flavours could be boosted, and salt levels
lowered, by choosing the optimal starch thickener, say scientists,
a result that could have big implications for the food industry.
Japanese scientists have reported that monoacyl sugar alcohols
could be 'very promising emulsifiers' and could offer an
alternative to the widely used monoacyl glycerols.
Rising health concerns and demand for low-fat foods is set to drive
demand for food emulsifiers, according to a recent report by market
researcher Frost & Sullivan.
Cargill plans to highlight its growing focus on texturising and
sweetness functionality solutions at a series of major events
across Europe this spring.
Palsgaard, which has launched a range of ingredients designed to
ensure the stable production of low-fat and cost-effective ice
cream coatings, explains why emulsifiers are so important.
The EC has cleared Cargill's acquisition of Degussa's food
ingredients business after ruling that the move would not stifle
competition within the lecithin market.
Cargill is set to expand its ingredient portfolio for the food
industry, announcing last week that it is to open a
30-million-pounds-per-year glycerin refinery.
Leading pectin and xanthan gum supplier CP Kelco is to acquire Gold
Millet, the second largest producer of xanthan gum in China, the
firm told FoodNavigator-USA in an exclusive interview.
A newly developed citric acid ester of mono- and di-glycerides
promises to replace lecithin in chocolate applications where the
main functionality is to lower the viscosity and yield value.
Danish firm Palsgaard aims to reinforce its position in the
specialist emulsifiers and stabilisers market by increasing its
distilled monoglycerides production by 14,300 tons a year.
Leading pectin and xanthan gum supplier CP Kelco becomes the latest
hydrocolloid firm to pass costs onto the market, announcing price
rises across its biogum, carrageenan and cellulose gum range.
