Natural ingredients that claim to have emulsifying properties do not, as yet, have good enough functionality to be able to use them in most products, according to one formulation expert.
A common surfactant ingredient may boost the stability of citral, one of the most important flavour compounds in citrus oil, and enhance formulations of beverage concentrates, says a new study.
A common flavour solvent may boost the stability of citral, one of the most important flavour compounds in citrus oil, and enhance formulations of beverage concentrates, says a new study.
National Starch Food Innovation is making available its Q-Naturale emulsifier in Europe, and expects it could rival gum arabic in certain sparkling beverages, waters and juices.
The controlled release of food ingredients, like bioactive
compounds and flavours, is far behind the pharmaceutical world, but
the balance is slowly being redressed.
Using enzymes to cross-link pectin may produce new emulsions with
enhanced functional properties, and opportunities for food
formulators, American researchers report.
Researchers from Unilever have reported breakthrough results that
proteins from fungus could produce food foams with stability that
exceeds anything currently available.
A chitosan-containing complex was more effective at stabilising
citrus flavours and could offer a cost-effective alternative to gum
arabic, suggests joint Italian-US research.
The release of flavour from food is dependent on the oil content of
the emulsion, says new research from Canada that offer insights
into better formulation and flavour.
A protein-polysaccharide combination for stabilising
water-in-oil-in-water emulsions could lead to customised double
emulsions with differing release behaviours, German researchers
report.
Food scientists are continuing to explore the potential of fish
gelatin as stabilisers for food emulsions, in keeping with the
trend to replace synthetic with natural emulsifiers.
Japanese scientists have reported that monoacyl sugar alcohols
could be 'very promising emulsifiers' and could offer an
alternative to the widely used monoacyl glycerols.
Modification of whey protein concentrates with high phospholipid
proportions could turn standard emulsifiers into functional health
promoting ingredients, results that could have important
implications for the food industry.