Milk protein complexes may hold key to WOW emulsions
Using conjugates of caseinates from milk and maltodextrin may improve the stability of double emulsions, and lead to a wider acceptance of the technology in a range of food applications.
Archives for March 11, 2010
Carrageenan high on texture, low on cost for confectioners, study
Carrageenan has good textural properties and is a more cost effective hydrocolloid than dextran for use in semi liquid syrups for production of a wide range of confectionery products, claims a new study from Mexico.
Research investigates what consumers see as 'natural'
An investigation into what the term ‘natural’ means for consumers has concluded that manufacturers wanting to position products as natural should use ingredients that have undergone physical rather than chemical processing, process less, and label...
FSA board agrees triple-pronged labelling push
The board of the UK’s Food Standards Agency has agreed to recommend a new approach to front-of-pack labelling to health ministers, which uses traffic lights and text and GDAs.
New culture could bring Russian milk drink to new markets
Danisco is introducing a new culture to make industrial production of ryazhenka easier and more consistent, and is expecting the traditional Russian milk drink to garner interest worldwide in the future.