In a finding that has wide industrial applications, researchers from the USA have found that the bursting of bubbles can help to create nano-scale mixtures of non-soluble mixtures.
Mars has filed a patent for ‘multi-texture’ caramel products, using a method that prevents moisture migration from caramel to crispy components without the need for a fat-based moisture barrier.
Nestlé has followed in the footsteps of Mondelez by coming up with its own non-melting chocolate, which could prove a game changer in emerging markets with hot climates.
SIG Combibloc says the runaway Chinese success of its drinksplus technology is ‘going global’, with top food firms impressed by its premium beverage applications.
Reaching a state of physical equilibrium has always been assumed to happen almost instantly in emulsions. However, researchers from Harvard have now shown that the process may actually take months, or even years.
Modifying the permeability and stability of spray dried emulsion droplets by adding additional layers could provide a novel method of improving the retention of volatile flavour compounds in dry powders, according to new research.
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.
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.
Two-layered emulsions were found to increase the retention of volatile flavours during spray drying, according to researchers from the University of Bourgogne.
London-based Bompass & Parr says its flavour-changing chewing gum that brings Willy Wonka’s famous three-course meal confection closer to reality could be on sale within 12 months.
US scientists have developed a technique to produce transparent nano-emulsions for food and beverages, which may present formulators with new delivery systems for value-added ingredients.
Our understanding of the stability of emulsions may leap forward as UK scientists report the use of an atomic technique to probe the interactions of pectin.
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.
Fluid shortenings infused with flavours have been proven in trials conducted by a renowned bakery technologist and meet the demand additive and GMO free ingredients from the bakery sector, claims the UK developer.
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.
Simple micro-rods made from food grade polymers can not only stabilise food foams, but also encapsulate bioactive ingredients for added value, suggests a new study supported by Unilever.
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.
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.
China’s Ministry of Health has approved the use of DSM’s CakeZyme enzyme for use as a processing aid in the People’s Republic, opening up a new market for the ingredients firm.
Self-assembled emulsion droplets encapsulated in carrageenan-based gels may one day be able to deliver flavours and nutrients in food, says preliminary research from Nestle.
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.
The potential rise of sugar beet pectin use in the food industry
could see it substitute for gum arabic in emulsions, according to
new results from Wales.
Novel water-in-oil-in-water emulsions could offer significant
potential to encapsulate magnesium, and reduce the problems
associated with fortifying with this mineral, says new research
from France.
The use and stability of dairy proteins as emulsifiers could be
massively extended by adding sodium alginate into the mix,
according to new research from Massachusetts.
Danish ingredients manufacturer Palsgaard said on Tuesday it had
opened a new esterification plant, increasing its production of
these types of emulsifiers by 500 per cent.
Danish ingredients manufacturer Palsgaard has developed a new
instant cake emulsifier which safeguards cake quality throughout
the stresses inflicted on batter during processing.
The modified gum arabic product 'Super Gum' could stabilise
water-in-oil-in-water emulsions, opening up opportunities for fat
reduction and novel encapsulation, researchers from New Zealand
have reported.
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.
Soybean soluble polysaccharide (SSPS) modified by a
rhamnogalacturonase (RGase) enzyme could be used in flavour
emulsions, and is a potential replacement for gum arabic, say
researchers from Fuji Oil Company.
Palsgaard, which has launched a range of ingredients designed to
ensure the stable production of low-fat and cost-effective ice
cream coatings, explains why emulsifiers are so important.
Danish firm Palsgaard aims to reinforce its position in the
specialist emulsifiers and stabilisers market by increasing its
distilled monoglycerides production by 14,300 tons a year.
Targeting growing demand for fat-reduced food formulations, Danish
emulsifier firm Palsgaard launches a new emulsifier-stabiliser
system for chilled, quark based aerated desserts.
Food safety focus on fats and oils as fresh data finds consumers
could be open to risk from harmful toxins created through the
breakdown of lipids in foods.
Scandinavian starch producer KMC has come up with a new range of
cold water swelling starches pitched at the convenience food market
under the brand ColdSwell.
Improving the texture of food products through a new emulsification
technology forms the focus of a recently launched EU-funded project
that will concentrate in particular on low-fat products
The ageing of gel-like materials composed of tiny water-born oil
droplets that weakly adhere to one another is the focus of new
research at the UK-based Institute of Food Research. A way to avoid
unsightly separation in salad dressings...
