The health benefits of curcumin, the natural pigment that gives the
spice turmeric its yellow colour, could be enhanced by
encapsulation in nano-emulsions, suggests new research.
A chitosan-containing complex was more effective at stabilising
citrus flavours and could offer a cost-effective alternative to gum
arabic, suggests joint Italian-US research.
The release of flavour from food is dependent on the oil content of
the emulsion, says new research from Canada that offer insights
into better formulation and flavour.
Beta-carotene, a carotenoid already extensively used as a colorant,
improved the colour of reduced-fat mayonnaise using beta-glucan,
without affecting texture, says new research.
Combining a whey protein, carrageenan and gelatin to form a
biopolymer may improve the stability of emulsion during freezing
and thawing, says new research.
A protein-polysaccharide combination for stabilising
water-in-oil-in-water emulsions could lead to customised double
emulsions with differing release behaviours, German researchers
report.
On-going research by Anglo-American researchers into
water-in-oil-in-water emulsions could offer significant potential
for low-fat products, and novel encapsulation systems.
Food scientists are continuing to explore the potential of fish
gelatin as stabilisers for food emulsions, in keeping with the
trend to replace synthetic with natural emulsifiers.
Japanese scientists have reported that monoacyl sugar alcohols
could be 'very promising emulsifiers' and could offer an
alternative to the widely used monoacyl glycerols.
Modification of whey protein concentrates with high phospholipid
proportions could turn standard emulsifiers into functional health
promoting ingredients, results that could have important
implications for the food industry.