By swapping fat particles for water or air, manufacturers have achieved up to 20% fat reductions in chocolate and cheese - but the technology can be applied to almost any water-in-fat suspensions, according to emulsion experts Micropore.
Solid waste from the processing of olives could provide a source of natural emulsifiers fit for use in neutral and acidic oil–in–water emulsions, say researchers.
Danish food ingredient supplier KMC has introduced a clean label potato starch for use in low fat spreads, as an alternative to pricey hydrocolloids.
Rousselot’s European applications laboratory has developed a new gelatine for egg replacement and for use in dressings and sauces, the company has said.
Pectin extracted from by-products of processing of vegetables like butternut and beetroot show promise for stabilizing emulsions and could offer interesting new ingredients for emulsion-based foods.
Layer-by-layer emulsions backed for focused release in foods
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.
Monoglyceride crystals could boost low fat emulsion formulation
Formulation of emulsions using monoglyceride structures could aid flavor release in emulsions that contain lower levels of fat, suggest researchers.
Natural ingredients that claim to have emulsifying properties do not, as yet, have good enough functionality to be able to use them in most products, according to one formulation expert.
Gum derived from cress seed could have thickener potential
Cress seed gum (CSG) could be an interesting and promising thickener in food formulations, finds a new study from Iran.
WOW double emulsions move closer to food applications, say researchers
The inclusion of a gelling agent and electrolyte in double emulsions could be used to control the release behaviour of incorporated compounds, offering promise for the use of Water-Oil-Water emulsions in food applications, say researchers.
Changes in type or fat content of emulsion can have a significant impact on the structural properties and sensory properties of foods, according to researchers from Unilever R&D and the Spanish Council for Scientific Research (CSIC).
Carrageenan complex could stabilise whey protein emulsions
A mixture of carrageenan and whey protein isolate could provide improved emulsion stability, and the potential for pH sensitive controlled release of ingredients and flavours, according to new research.
Sugar beet pectin may boost whey protein emulsion stability
The stability of emulsion formulations may be enhanced by including sugar beet pectin in addition to whey protein, with potential for encapsulation of value-added ingredients, says a new study.
Enriched arabic gum gains global patent
A natural label, enhanced gum arabic technology, which claims to provide increased shelf life has gained unopposed substance patent.
Fat content of emulsions may effect flavour perception: Study
To produce food emulsions with improved sensory qualities, better knowledge of the effects of emulsifiers and stabilisers on the flavour and texture of emulsions is needed, says research.
Palsgaard acquires all shares in Emulsion Holland
Palsgaard has aquired the remaining 50 per cent share of Emulsion Holland and its South African subsidiary as it looks to leverage new technologies for chocolate emulsifiers in the future.
Collagen fibre shows potential as emulsifier
Heat stabilised collagen fibre may be a natural alternative to synthetic emulsifiers for use in acidic food and drink formulations, such as confectionary and soda’s , according to new research.
Natural sugar ester shows potential as food-grade surfactant: Study
Food-grade surfactants – an extremelty exclusive club – may soon have a new member, as the University of Massachusetts report that a natural sugar ester may be of use foods and beverages.
Multi-layered microencapsulation systems keep the flavour
Two-layered emulsions were found to increase the retention of volatile flavours during spray drying, according to researchers from the University of Bourgogne.
Crayfish protein may be useful as emulsifier: Study
Protein isolate produced from food industry by-products may have potential as an emulsifying agent in the food and beverage industry, according to new research.
Flavonoids may act as emulsion stabilisers: Study
Bioactive flavonoid compounds, better known for their potential health benefits, may also act to stabilise oil-and-water emulsions, according to new research.
New modified starch emulsifier may extend rice bran oil use in food
A new modified starch may stabilise rice bran emulsions, says a new study that extends the use of rice bran oil - an ingredient being show “increasing interest” by the food industry.
Premium Ingredients has launched a new blend of hydrocolloids and emulsifiers for vegetable whipping cream that it claims offers high versatility, cost savings and freeze-thaw stability.
Protein mix could increase emulsion stability
New research suggests that mixing different protein emulsifiers could create more stable emulsions – reducing the need for surfactants.
Collagen fibre shows promise as natural emulsifier
Collagen fibre could prove a useful emulsifier in acidic food formulations, reports a new study which suggests it could be a natural alternative to synthetic emulsifiers.
Sweet potato protein shows emulsifier potential
Proteins extracted from sweet potato showed good emulsifying ability and may offer formulators a clean label alternative, suggests new research.
Super Gum excels for beverage stabilisation: Study
The modified acacia gum product 'Super Gum' could enhance the stability of beverages like coconut milk, says a new study from Germany and Thailand.
Pectin-pea protein mix may provide enhanced emulsifiers
A combination of pea protein and pectin may provide enhanced emulsifiers for a range of food products, with potential to increase shelf-life, says new research from France.
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.
Common ingredients may extend citrus oil use in beverage: IFF study
A common surfactant ingredient may boost the stability of citral, one of the most important flavour compounds in citrus oil, and enhance formulations of beverage concentrates, says a new study.
IFF scientists probe improved citral stability for beverages
A common flavour solvent may boost the stability of citral, one of the most important flavour compounds in citrus oil, and enhance formulations of beverage concentrates, says a new study.
Sugar beet pectin edges closer to wider use in foods
A non-chemical and food acceptable process for sugar beet pectin may enhance its emulsifying performance, according to new research from Japan and the UK.
Mint microemulsions may extend flavouring in foods
Microemulsions containing mint oil may protect the flavour compounds from degradation and extend the use of mint oil in foods, suggests a joint Sino-American study.
Low-fat chocolate breakthrough could replace fat with water
Innovative emulsions containing up to 60 per cent water may reduce the fat content of chocolate and offer low-fat formulations, suggests new research from the UK.
Colour-protein mix gives glimpse of functional emulsions future
Combining carotenoids with protein may lead to stable emulsions with desirable colour and nutritional content, says new research with potential to formulate functional emulsions.
Improved emulsion stability from protein-sugar complex
Linking sodium caseinate (a milk protein) and maltodextrin (a polysaccharide) may improve the stability of liqueur emulsions, suggests new research from Ireland.
Fatty formulation may boost feeling of fullness
Oil-in-water emulsions formulated to improve their stability in the harsh acidic conditions of the stomach may promote a feeling of fullness and help with weight management, suggests new research.
Textured whey protein could ease use of heat-sensitive ingredients
A textured whey protein concentrate can stabilize a cold-setting gel over a wide range of temperatures, according to new research from the US.
Gum kondagogu’s potential awaiting exploitation
Gum kondagogu, a ‘novel natural biopolymer’ from the tree Cochlospermum gossypium, is a ‘good emulsifying agent even at low concentration’, say Indian researchers.
‘Air filled emulsions’ could reduce fat, ease obesity: Study
Fungal proteins could produce aerated emulsions with the potential to act as fat replacers in foods, according to promising results from England.
Study points to improved emulsifiers from caseinates
Modification of sodium caseinates could enhance the range of applications for this emulsifier, according to fundamental research from Finland’s VTT.
Leatherhead Food International's Head of Innovation explains progress made towards using WOW emulsions in reduced fat products, and challenges that still need to be overcome.
Spruce waste extract shows beverage emulsion potential: Study
Carbohydrates in the waste water of softwood mills may stabilise beverage emulsions, and offer alternatives to established favourites like guar and locust bean gum, says a new study.
National Starch launches quillaia emulsifier in Europe
National Starch Food Innovation is making available its Q-Naturale emulsifier in Europe, and expects it could rival gum arabic in certain sparkling beverages, waters and juices.
Nano group focuses on Wow emulsions
Leatherhead Food International (LFI) is investigating the potential of novel and emerging technologies for emulsions which could help food manufacturers reduce fat content of products without sacrificing mouth-feel.
Scientists deliver key info about soy-stabilised soy emulsions
Modifying the ingredients and manufacturing parameters may enhance the stability of soy stabilised emulsions for food, says a new study from Ireland.
Options abound for controlled delivery of ingredients
The controlled release of food ingredients, like bioactive
compounds and flavours, is far behind the pharmaceutical world, but
the balance is slowly being redressed.
Study deepens emulsion-flavour release understanding
Understanding how flavours and aromas are released from food is key
to formulating successful products, and new research from Greece
may deepen our understanding.
Cross-linked pectin to lead to better emulsions for food?
Using enzymes to cross-link pectin may produce new emulsions with
enhanced functional properties, and opportunities for food
formulators, American researchers report.
Healthier products rely less on commodity ingredients
Canny formulation of structured emulsions like spreads, dressings
and mayonnaise can enable manufacturers to meet two objectives:
delivering healthier products and reducing high-cost
commodities, according to a Unilever R&D expert.