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Prepared Foods
September 1, 2006
Claudia D. O'Donnell
Emulsifiers Reach Beyond the Interface Lowering interfacial tension is one of the principle factors associated with emulsifiers, but this class of ingredients offers many other functional advantages. mark for My Articles similar articles
Prepared Foods
February 1, 2005
Richard F. Stier
Ingredient Challenges: Emulsifiers Offer Options Emulsifiers, an integral part of food manufacturing and product development, are used in a wide range of products and processes. But the type of emulsifier selected demands careful consideration because it can impact product clarity, stability and texture. mark for My Articles similar articles
Prepared Foods
April 8, 2007
Paula Frank
Maintaining Textural Integrity - April 2007 Preventing moisture loss in foods is one key to their longevity. mark for My Articles similar articles
Prepared Foods
October 1, 2005
Paula Frank
Emulsifier Stability: Improving the Odds Can multi-layered interfacial emulsions survive harsh processing conditions and complex food matrices? Also, emulsifiers and the Codex Alimentarius. mark for My Articles similar articles
Prepared Foods
January 1, 2006
Dressings & Sauces: Formulation Tips Manufacturers must not only understand consumer preferences and demands for salad dressings, but also how to manufacture emulsified dressings and sauces that retain a fresh homemade character through the products' shelflife. mark for My Articles similar articles
Prepared Foods
July 22, 2007
Elizabeth Mannie
Texture-enhancement Tactics Texture management helps maximize shelflife, improve quality characteristics, and more in reduced-fat and reduced-calorie foods. mark for My Articles similar articles
Prepared Foods
October 2007
Elizabeth Mannie
Article: Smoother Smoothies and Frozen Desserts Available in many types and form, texture-saving ingredients are available to address even the most complex food system, processing, shelflife or storage conditions. mark for My Articles similar articles
Prepared Foods
October 1, 2006
Using Gums in "Clean Label" Formulations Gums can contribute multiple functional properties while helping to maintain a clean label. This is especially important as consumers are beginning to understand food ingredient labels. mark for My Articles similar articles
Food Processing
July 2007
Ingredient Round-Up: Gums, hydrocolloids & emulsifiers All-natural fat replacers... Replacement dairy fats... Organic inulin... Custom emulsifier blends... etc. mark for My Articles similar articles
Prepared Foods
February 2008
Richard F. Stier
R&D Application: Innovations in Dressings, Sauces and Dips Hydrocolloids or gums provide food product developers with a multitude of functional options. mark for My Articles similar articles
Food Processing From the Bench: Gums & Hydrocolloids Our round-up of food gums focuses on a half-dozen of the hardest-working hydrocolloid ingredients available. mark for My Articles similar articles
Food Processing
July 2008
Ingredient Round Up: Gums, hydrocolloids, and emulsifiers July's Ingredient Round Up sticks to it. Also features additional online content. mark for My Articles similar articles
Prepared Foods
December 12, 2006
Elizabeth Mannie
Formulations Assists for Sauces and Dressings Adding gums to a liquid... Savory sauces and marinades... Trend tracking tools... mark for My Articles similar articles
Food Processing
June 2006
Ingredient Round-Up: Gums & hydrocolloids These ingredients deliver fantastic functionality to processors of bakery, beverage, dairy, center-of-the-plate protein and other food products. mark for My Articles similar articles
Prepared Foods
April 1, 2006
Very Dairy Day Stabilizers play a crucial role in the processing, body, texture, shelflife and distribution of dairy products. mark for My Articles similar articles
Food Processing
July 2009
Ingredient Round Up: Gums & hydrocolloids Two new xanthans... A blend of gums... Next-generation emulsifier... Stabilizer for Latin-inspired beverages... mark for My Articles similar articles
Chemistry World
August 17, 2006
Tom Westgate
Switchable Surfactants Give on-Demand Emulsions Oil and water can now be mixed or separated simply by bubbling carbon dioxide or air through the blend, thanks to a molecule developed by Canadian chemists. mark for My Articles similar articles
Prepared Foods
May 1, 2006
Ingredient Formulation Tools Understanding the functions of gums commonly used in food and beverage systems. mark for My Articles similar articles
Prepared Foods
February 1, 2005
The Best of Both Worlds Although single-ingredient stabilizers are often used to augment the uniform appearance, consistent mouthfeel and ease of processing of a well-stabilized beverage, it is more often the synergy between several gums that builds a suitable foundation. mark for My Articles similar articles
Chemistry World
August 2011
Clever comestibles Controlling the microscopic structure of foods could make diet products that help you feel fuller for longer. Emma Davies gets her teeth into some edible colloids mark for My Articles similar articles
Chemistry World
February 19, 2008
Victoria Gill
Pernod Baffles Chemists Love it or hate it, Pernod is well known for its distinctive flavor. But now it appears that it also has some distinctive and baffling chemical properties. mark for My Articles similar articles
Food Processing
May 2013
David Phillips
Consumers Liven Up Dishes with New Sauces and Marinades Barbecue sauces, cooking sauces and marinades offer culinary arts in a bottle, and they can do so without wrecking the ingredient list. mark for My Articles similar articles
Chemistry World
April 30, 2015
Jessie-May Morgan
Salt and flavor reach a compromise Scientists in the UK have developed a water-in-oil-in-water emulsion that could cut salt levels in emulsion-based food by more than a fifth but maintain the same flavor. mark for My Articles similar articles
Food Processing
December 2005
From the Bench: Stabilizers This quartet of stabilizers doesn't play jazz, but its members sure can mellow out a feisty food formulation. mark for My Articles similar articles
Chemistry World
June 16, 2014
James Urquhart
Handshake assembles new emulsions All it takes to make new stable emulsions with tuneable and novel properties is to give a simple mixture of water, solvent and peptide derivatives a quick shake by hand. mark for My Articles similar articles
Chemistry World
August 25, 2015
Fiona Case
Alternative nutraceutical delivery method proposed An alternative approach has been proposed for encapsulating and delivering nutraceuticals using particle-stabilized Pickering emulsions in place of the surfactant stabilized materials. mark for My Articles similar articles
Finance & Development
December 1, 2001
Davis, Ossowski, Daniel & Barnett
Oil Funds: Problems Posing as Solutions? Heavy dependence on oil revenues---which are volatile and unpredictable, and will, sooner or later, dry up---greatly complicates a country's fiscal policy. To tackle these problems, many oil-producing countries are setting up oil funds. But are these really a solution, or just a problem posing as one? mark for My Articles similar articles
Chemistry World
April 27, 2011
Harriet Brewerton
Multiple emulsion droplet design Liang-Yin Chu at Sichuan University and colleagues have designed a microfluidic device capable of producing multi-compartment multiple emulsions. mark for My Articles similar articles
AskMen.com
Adrienne Turner
Cooking With Different Oils - Part II Learn more about which oils are right for certain dishes, and which you should consume for good health. mark for My Articles similar articles