Nano beta-carotene entrapment offers natural colour options
11-Aug-2009 - Nanoparticles containing beta-carotene could be used to naturally colour water-based foods, and offer an array...
Cognis simplifies gels for aerated cakes
06-Aug-2009 - Cognis is launching a new emulsifier that is said to vastly simplify the making of...
Soy protein plus pectin may mask bitter taste of casein
05-Aug-2009 - A combination of soy protein isolate and pectin may be a bitter taste masker for...
Scientists propose pectin gel alternatives
03-Aug-2009 - Strong and stable gels producedby subjecting pectin to the action of enzymes may offer alternatives...
Lecithin additive may find health niche
31-Jul-2009 - A component of the common food additive lecithin my help the liver process fat and...
Emulsifiers delay staling in gluten-free bread: Study
30-Jul-2009 - Formulating gluten-free breads with common emulsifiers may delay the staling of the products, leading to...
Colour-protein mix gives glimpse of functional emulsions future
29-Jul-2009 - Combining carotenoids with protein may lead to stable emulsions with desirable colour and nutritional content,...
Scientists extend fat reducing potential of pectin-protein complexes
28-Jul-2009 - Combining sugar beet pectin and milk proteins could lead to the formation of core-shell systems...
Gummy boost for refrigerated doughs
22-Jul-2009 - Adding xanthan gum to refrigerated dough mix may prevent the separation of liquid and...
Improved emulsion stability from protein-sugar complex
16-Jul-2009 - Linking sodium caseinate (a milk protein) and maltodextrin (a polysaccharide) may improve the stability of...
Modified gum arabic may boost heart health
08-Jul-2009 - The modified gum arabic product 'SuperGum' may reduce blood pressure, even in people with normal...
Xanthan gum helps cassava-wheat bread quality: Study
29-Jun-2009 - Researchers from Nigeria have found that xanthan gum can assist with quality and storage issues...
Ulrick & Short launches flocculated starch for sauces
25-Jun-2009 - Ulrick & Short is launching a new maize-based starch made using its flocculation technology, which...
Danisco results show trickle down of consumer savings strategies
24-Jun-2009 - Danisco latest results bear testament to the responses of consumers to the economic crisis around...
Dispatches from IFT
IMR updates on carrageenan, alginates and gum arabic
11-Jun-2009 - At the IFT expo this week FoodNavigator.com caught up with hydrocolloids industry experts Dennis...
Dispatches from IFT
Naturex launches fruit and veg extracts for stability
09-Jun-2009 - Naturex has introduced new fruit and vegetable extracts to its NATstabil line, extending the options...
Cargill starts glycerine production at new Frankfurt refinery
04-Jun-2009 - Cargill is increasing its glycerine capacity with the opening of a new refinery in Frankfurt,...
Fatty formulation may boost feeling of fullness
03-Jun-2009 - Oil-in-water emulsions formulated to improve their stability in the harsh acidic conditions of the stomach...
Nanotechnology under the microscope
02-Jun-2009 - Nanotechnology is opening up opportunities in food formulation, food packaging, and food safety. Stephen Daniells...
Low-grade apples may give high-grade pectin for industry
20-May-2009 - Pectin extracted from low-grade ‘Golden Delicious’ apples may offer an interesting alternative for jams and...
Whipping up a better cream: HPMC shows promise
14-May-2009 - The hydrocolloid hydroxypropyl methylcellulose (HPMC) may boost the characteristics of whipped cream, says a new...
Nutrition and pharma holding up in recession, DSM results
28-Apr-2009 - Industries deemed essential, such as nutrition and pharma, are having a much smoother recession ride...
New glucan could boost sourdough production
27-Apr-2009 - A new biopolymer produced by bacteria may offer a novel gelling and thickening agent for...
ABF sugar and ingredients shine, but profits drop
21-Apr-2009 - Associated British Foods (ABF) has reported strong growth in its sugar and ingredients divisions for...
Textured whey protein could ease use of heat-sensitive ingredients
14-Apr-2009 - A textured whey protein concentrate can stabilize a cold-setting gel over a wide range of...
