Superheated starch offers fat replacer for formulators
Replacing fat can be achieved by spreadable gel particles prepared by superheating potato starch and then cooling, Dutch researchers have reported.
Archives for February 12, 2008
Transparency and science crucial for nutrient profiling, says expert
Nutrient profiling models should be underscored by sound science, be transparent, and be validated with respect to healthy diets, says a new paper that sets out the steps to developing and validating such models.
Asoyia launches stable soybean oil free from trans fats
Soybean oil with less that 1 percent linolenic acid and a high oleic content has been brought onto the market by Asoyia, reducing trans fats, increasing stability and extending shelf life.
Green tea extract's Janus Effect on stomach health: study
The green tea polyphenol (-)-epicatechin-3-gallate (ECG) may slash the risk of gastric cancer among women by 75 per cent, suggests a new study from Japan.