The use of whey protein fluid gels can produce ‘very stable’ foams that may be useful in the commercial production of food foams and areated products, say researchers.
The use of emulsion layering of emulsion surfaces could offer industry with a new approach to focused release of food compounds, such as functional bioactives or flavours, according to new research.
Research into the production of colloid systems with lemon oil could have “important implications” for the production of more economical emulsions in the food and beverage industry, say researchers.
London-based Bompass & Parr says its flavour-changing chewing gum that brings Willy Wonka’s famous three-course meal confection closer to reality could be on sale within 12 months.
Innovative ingredients and solutions are emerging to help formulators add flavours, colours and healthy ingredients and keep up with consumer demands for innovative beverages.
Simple micro-rods made from food grade polymers can not only stabilise food foams, but also encapsulate bioactive ingredients for added value, suggests a new study supported by Unilever.
Microscale bubbles could whip up a range of long-lived, stable foam
products whilst giving formulations interesting sensory properties,
according to research published in Science.
A new study from Japan into the rheological properties of a
hydrocolloid from the leaves of Corchorus olitorius has
found it to have even better viscosity than guar hum and locust
bean gum, adding to evidence of its food industry...
Researchers from Unilever have reported breakthrough results that
proteins from fungus could produce food foams with stability that
exceeds anything currently available.
Hydrocolloid supplier CP Kelco has announced it is to shutter its
xanthan gum plant in the UK, which has been squeezed by cost
pressures into an unprofitable market.
Scientists in Japan have identified a new source of hydrocolloid
from jute (Corchorus olitorius) that may open up
innovative applications for the industry.
The modified gum arabic product 'Super Gum' could stabilise
water-in-oil-in-water emulsions, opening up opportunities for fat
reduction and novel encapsulation, researchers from New Zealand
have reported.
A new emulsifying agent from US-based TIC Gums is being touted as
more cost-effective that existing products and the first of a new
generation of emulsifying agents.
Solvay Interox, a subsidiary of US chemical and pharmaceutical
Solvay group, produces polyglycerol-3, a food additive that can be
used in baked goods, shortening, salad dressings.
Gum manufacturer TIC Gums has added a new Agaroid RS-520 product to
its line of readily soluble agars. TIC Pretested Agaroid RS-520 is
a hydrocolloid...
