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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
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
June 1, 2005
Stabilizers Un-yolked The challenge to create yolk-less sauces is made easier with enzymatically hydrolyzed lecithin, even for products that must tolerate long-term storage. 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
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 1, 2005
Marcia A. Wade
The Importance of Being Protein Milk, egg, wheat and soy proteins can pass for other ingredients and create fluffy, flowing and fabulous textures. 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
Prepared Foods
February 5, 2006
Enhancing Baked Goods' Quality A conference featuring omega-3s and other fortifiers, proteins and stabilizers useful to formulators wrestled with new product concepts. 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
February 2, 2007
Barbara T. Nessinger
The Case for Fats and Oils Even as the food industry looks to eliminate trans fats, the functions of all fats and oils, including those of trans fats, need to be remembered. mark for My Articles similar articles
Prepared Foods
February 2008
Sharon Book
Article: Protein Ingredients for Health and Texture A variety of soy, dairy and egg proteins are available for the food formulator to obtain the desired texture in a food or beverage. 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
February 2013
Claudia O'Donnell
Understanding Protein as A Functional Ingredient Ingredient technology advances are providing a growing array of uniquely functional proteins. mark for My Articles similar articles
Prepared Foods
August 14, 2006
Marcia A. Wade
Protein Proposals American adults should get 10% to 35% of their calories from protein. Here are a few ways they can do that. 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
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
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
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
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
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 17, 2012
Philip Ball
Getting under water's skin The surface tension of water is explained in textbooks with pictures showing water molecules pulling each other sideways and downwards at the liquid surface, producing a kind of surface 'skin'. mark for My Articles similar articles
Chemistry World
September 3, 2008
Hayley Birch
Double emulsions could carry combination therapies US scientists have made nanoscale water-in-oil-in-water emulsions that could have important applications in drug delivery. 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
Prepared Foods
February 2, 2007
Claudia O'Donnell
A PF Exclusive: Turning the Tide The trend toward increased obesity may be reversing itself, although challenges remain. 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
Chemistry World
August 21, 2007
Simon Hadlington
Switchable Surfactant Could Cut Laundry Water Waste Researchers have developed a switchable detergent that could transform laundry day by washing out of clothes with hardly any need for a rinse cycle. mark for My Articles similar articles
Chemistry World
December 19, 2013
Emily Skinner
Reclaiming spilt oil Scientists in Canada have shown they can recover oil from contaminated sand using surfactants whose emulsion stabilizing ability is deactivated by carbon dioxide. 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
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
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
Food Processing
December 2009
Ingredient Round Up: Colorants Certified organic annatto... Colors and color emulsions... Natural purples... etc. mark for My Articles similar articles