The 2010 congress dedicated to emulsions and all their industrial uses – in food and agriculture, personal care, and construction – will take place in Lyon, France, from 12 to 14 October.
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.
CRS Technologies has revealed its novel shearing process applied to
fruit and vegetable waste produces stable emulsions and powders
rich in phytonutrients, and with increased bioavailability.
Combining a whey protein, carrageenan and gelatin to form a
biopolymer may improve the stability of emulsion during freezing
and thawing, says new research.
