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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.  |
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.  |
Prepared Foods April 8, 2007 Paula Frank |
Maintaining Textural Integrity - April 2007 Preventing moisture loss in foods is one key to their longevity.  |
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.  |
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.  |
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.  |
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.  |
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.  |
Food Processing July 2007 |
Ingredient Round-Up: Gums, hydrocolloids & emulsifiers All-natural fat replacers... Replacement dairy fats... Organic inulin... Custom emulsifier blends... etc.  |
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.  |
| 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.  |
Food Processing July 2008 |
Ingredient Round Up: Gums, hydrocolloids, and emulsifiers July's Ingredient Round Up sticks to it. Also features additional online content.  |
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...  |
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.  |
Prepared Foods April 1, 2006 |
Very Dairy Day Stabilizers play a crucial role in the processing, body, texture, shelflife and distribution of dairy products.  |
Food Processing July 2009 |
Ingredient Round Up: Gums & hydrocolloids Two new xanthans... A blend of gums... Next-generation emulsifier... Stabilizer for Latin-inspired beverages...  |
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.  |
Prepared Foods May 1, 2006 |
Ingredient Formulation Tools Understanding the functions of gums commonly used in food and beverage systems.  |
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.  |
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  |
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.  |
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.  |
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.  |
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.  |
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.  |
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.  |
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?  |
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.  |
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.  |