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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 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.  |
Food Processing November 2006 Kantha Shelke |
Tiny, invisible ingredients Nanoingredients will have a profound impact on raw material sourcing for food processing -- and it will radically change how foods affect our physiology.  |
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.  |
Chemistry World September 7, 2012 |
Food with a function Compounds normally thought of as medicines are being added to food. Elinor Hughes looks at the scientific and regulatory challenges facing these nutraceuticals.  |
Food Processing July 2005 Kantha Shelke |
Hidden ingredients take cover in a capsule Precision microencapsulation technologies can mask the taste or color of nutrients, mitigate nutrient loss during processing and generally help processors create foods with added value.  |
Chemistry World February 18, 2011 Vibhuti Patel |
Designer foods The way that we digest fat could be controlled by food design, providing potential health benefits, according to scientists from Australia.  |
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.  |
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.  |
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.  |
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.  |
AskMen.com Sabrina Rogers |
The Benefits Of Nutraceuticals What they are, why they've been blurring the traditional line between food and medicine, and how you can do better at your supermarket's produce counter.  |
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.  |
Chemistry World August 24, 2015 Kira Welter |
Trapped nanoparticles could bring 'wet' computing a step closer Scientists in Switzerland have developed a way to quickly and reliably store, read, erase and rewrite information using colloidal nanoparticles.  |
Prepared Foods June 2, 2006 |
Encapsulation: Winning the Shell Game The list of attributes associated with encapsulation is long and covers applications that include beverages, baked goods, meats, functional ingredients, flavors and confections, among others.  |