Multi-layer emulsions can be used to control the release of flavours and aromas in food and drink products, according to new research from New Zealand.
In the latest part of our focus on clean labels and natural ingredients, FoodNavigator look at some of the scientific developments that have caught our eye in the growing area of clean label products.
Adding the hydrocolloid HPMC to a batter can reduce the uptake of oil during frying and enhance the ‘crunch’ on eating the crispy crust, says new data from Europe.
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.
The quality and stability of white sauce – a mainstay of frozen dish formulations – could benefit from small amounts of food gums, says a new study from Spain.
Cutting the cost of cake-making by removing the use of eggs may be achievable by combining a hydrocolloid with a suitable emulsifier, says new research from India.
Gleditsia triacanthos seeds from the Americas could present a new
source of hydrocolloids for the food industry, says a new study
that investigated their functional properties depending on
extraction methods.