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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.  |
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 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.  |
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 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 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.  |
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  |
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.  |
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 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.  |
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.  |
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 February 2013 Claudia O'Donnell |
Understanding Protein as A Functional Ingredient Ingredient technology advances are providing a growing array of uniquely functional proteins.  |
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.  |
Food Processing July 2008 |
Ingredient Round Up: Gums, hydrocolloids, and emulsifiers July's Ingredient Round Up sticks to it. Also features additional online content.  |
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.  |
Prepared Foods May 1, 2006 |
Ingredient Formulation Tools Understanding the functions of gums commonly used in food and beverage systems.  |
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.  |
Food Processing July 2007 |
Ingredient Round-Up: Gums, hydrocolloids & emulsifiers All-natural fat replacers... Replacement dairy fats... Organic inulin... Custom emulsifier blends... etc.  |
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 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'.  |
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.  |
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.  |
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.  |
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.  |
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.  |
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.  |
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.  |
Food Processing July 2009 |
Ingredient Round Up: Gums & hydrocolloids Two new xanthans... A blend of gums... Next-generation emulsifier... Stabilizer for Latin-inspired beverages...  |
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.  |
Food Processing December 2009 |
Ingredient Round Up: Colorants Certified organic annatto... Colors and color emulsions... Natural purples... etc.  |