A clear hydrogel made from xyloglucan and chitosan may offer an innovative thickening agent, and carrier of flavours of colours for foods, suggests new research.
Strong and stable gels producedby subjecting pectin to the action of enzymes may offer alternatives to acid-sugar gels already used in foods, says new research from Korean and American scientists.
Organogels, seen by some as offering great potential as trans fat replacer and nutraceutical delivery systems, may still far from being used in finished products, says a new review.
Fundamental research from the US suggests that an enzyme could
convert sugars in the presence of olive oil to form 'nano
organogels' - potentially leading to novel delivery systems for
food preservatives, flavours, and bioactive...
Dutch-based contract research organisation Nizo food research
claims to have taken the cold gelation method a step further,
opening the way to control stability, gel strength and flavour
conservation of heat induced gels.
The Dutch Institute for Agrotechnological Research (ATO) claims to
have formulated an alternative to sourcing gelatine from animal
bones and hair. How? From a yeast that produces gelatine on
request.