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.
Super Gum excels for beverage stabilisation: Study
The modified acacia gum product 'Super Gum' could enhance the stability of beverages like coconut milk, says a new study from Germany and Thailand.
Common ingredients may extend citrus oil use in beverage: IFF study
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.
IFF scientists probe improved citral stability for beverages
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 launches quillaia emulsifier in Europe
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.
Options abound for controlled delivery of ingredients
The controlled release of food ingredients, like bioactive
compounds and flavours, is far behind the pharmaceutical world, but
the balance is slowly being redressed.
Cross-linked pectin to lead to better emulsions for food?
Using enzymes to cross-link pectin may produce new emulsions with
enhanced functional properties, and opportunities for food
formulators, American researchers report.
Unilever breakthrough could take food foams to new level
Researchers from Unilever have reported breakthrough results that
proteins from fungus could produce food foams with stability that
exceeds anything currently available.
Chitosan complex superior for emulsion flavour stabilisation?
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.
Emulsion oil concentration affects flavour release - study
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.
Protein-sugar combo could boost encapsulation stability
A protein-polysaccharide combination for stabilising
water-in-oil-in-water emulsions could lead to customised double
emulsions with differing release behaviours, German researchers
Scientists look to fish gelatin as emulsion stabilisers
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.
Could monoacyl sugar alcohols be used as 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.
Glanbia turns whey into functional, nutritional emulsifier
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.