French firm Mane is to take control of Cargill’s compounds business, the pair have announced.
Tight supply and high prices in guar gum look set to continue
Tight supply and high prices in guar gum are set to continue until at least the end of 2012, and probably beyond, claims a leading hydrocolloid industry analyst.
Hydrocolloids may enhance white sauces in ready meals
Replacing modified starch with hydrocolloids like xanthan gum can enhance the textural and stability of white sauces used in ready meals, says a new study from Belgium.
Hydrocolloids may inhibit acrylamide formation
Common hydrocolloids like pectin may inhibit the formation of acrylamide in French fries by up to 60 per cent, according to new research from China.
Cargill talks texture in Spanish
Cargill has launched a Spanish version of its texturising website, so it can share application and technical tips with professionals in the Spanish and Central and Latin American markets.
New glucan could boost sourdough production
A new biopolymer produced by bacteria may offer a novel gelling and thickening agent for sourdough production, Indian researchers report.
Processes can bring ‘new’ hydrocolloids, Leatherhead
Leatherhead Food International has completed a three-year research project that aimed to improve the performance of hydrocolloids using physical processing – methodology likely to be better-perceived by consumers in the natural-centric era.
Waste tomato pulp could be cheap thickener for ketchup
Tomato pulp powder, a by-product of the tomato processing industry,
could be used at low levels as a thickening agent in ketchup, in
place of other hydrocolloids, says a study from Iran.
Etenia rivals gelatine in gelling and functionality, says Avebe
Avebe is launching a new range of starch ingredients called Etenia,
intended to be used as gelling agents in dairy and other food
products but with clean-label and vegetarian-origin benefits to
Xanthan gum may improve tapioca stability during freeze-thaw
Addition of xanthan gum to tapioca starch gel could improve the
stability of emulsion during freezing and thawing, says new
Polymer demand increases on back of food, beverage growth
Natural polymers in the US are expected to see strong growth, with
prices for the products forecast to stabilize, according to a new
'Edible paint' has food applications, claim scientists
Scientists at Cornell University have created an environmentally
friendly, non-toxic, removable, edible paint that could be used in
candy and dietary supplements.
New carrageenan technology eliminates gelatin, cuts costs
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.
Choose optimal thickening agent to boost flavour, lower salt
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.
Coatings reduce fat in battered fish production
Coating fish with alginate, pectin, gellan gum or even water
markedly reduces fat absorbtion in the final production of
par-fried fish fillets, researchers have discovered.