Breaking News on Food & Beverage Development - EuropeUS edition | Asian edition
Product innovations > Technical Papers
Data sheet
Pea and meat, a ‘swell’ story - Cosucra
21-Feb-2012 -
Swelite® and meat, it’s already a long ‘swell’ story. As producers of meat, poultry and fish products, you need different sources of functional ingredients, such as dietary fibres. Swelite® helps you making the most of your products. Discover how.
Technical / white paper
ERYLITE® & ERYLITE® Stevia - Significant Calorie Reduction in Confectionery without Compromise in Taste - Jungbunzlauer International AG
16-Jan-2012 -
ERYLITE® and ERYLITE® Stevia are Jungbunzlauer‘s natural and zero calorie sweeteners. They offer a sugar-like taste together with bulk functionality and bring significant calorie reduction in confectionery such as chocolates, hard-boiled candies and jellies. Find out more about the applications...
Technical / white paper
The importance of expanded rheology information and emulsifier functionality in chocolate production - Palsgaard
16-Jan-2012 -
Rheological single-speed viscosity measurements can cause problems in chocolate production due to lack of information. Flow-curve and three-step viscosity measurements allow for increased understanding of production and the savings of optimal emulsifier usage.
Technical / white paper
Bakeries can save 20% on ingredient costs with Arla's milk proteins - Arla Foods
09-Jan-2012 -
By utilizing Functional Milk Proteins in cake recipes, plant bakers can save up to 20% on ingredient costs and improve sensory properties . Could this spell the end for the humble egg?
Technical / white paper
Solvent-free Canola Protein Production from BioExx - BioExx
05-Jan-2012 -
Historically, solvents such as hexane are required to produce protein from oilseeds like soy and canola. BioExx Specialty Proteins has eliminated this need and is producing canola protein completely free from the use of noxious solvents.
This white paper outlines how...
Technical / white paper
How to select the right ingredient? - Brenntag
28-Nov-2011 -
When developing a new product, selecting the right ingredients is a complex task. Brenntag has developed a systematic approach which facilitates ingredient choice and makes the selection process more transparent.
Technical / white paper
Continuous Counter-Current Multistage Extraction of botanicals-Technology overview - Ajinomoto NaturalSpecialities
21-Nov-2011 -
Ajinomoto OmniChem has already a long manufacturing tradition, dating back to the 18th century as producer of black powder.
Technical / white paper
Manufacturing high quality ice cream with high overrun - Palsgaard
07-Nov-2011 -
For consumers to enjoy the full pleasure of eating ice cream it requires a smooth and creamy product throughout the entire shelf-life. This article discusses the effect of emulsifiers and stabilizers in ice cream with up to 185 % overrun...
Data sheet
Use of tannic acid in soft drinks - Ajinomoto NaturalSpecialities
03-Nov-2011 -
For already more than 50 years Ajinomoto OmniChem stands for state-of-the-art food-grade tannic acids. These materials are characterized by a high degree of refining and purity, not to mention compliance to food regulations around the world.
Ajinomoto OmniChem food-grade tannins are...
Data sheet
Meriva®: 29 fold more bioavailable - Indena
31-Oct-2011 -
In a new human pharmacokinetic comparative study between Meriva® and a standardized curcuminoid mixture, Meriva® has shown to be 29 fold more bioavailable and almost twice faster absorbed.
Application note
Release the potential of vegetable proteins - Roquette
31-Oct-2011 -
Vegetable proteins - springboard for innovation?
Yes, a new generation of pea protein is taking applications beyond mere functionality and protein enrichment. New drink and dairy concepts. Products for slimmers, the elderly and sports. Greener labelling. More ethical offers. Look to...
Application note
Puff pastry margarine - Focusing on functionality and fat reductions - Palsgaard
24-Oct-2011 -
Puff pastry margarine is a challenge for the margarine industry to produce due to demands of the margarine to be both non-greasy, have a high plasticity as well as a high functionality. This article discusses how emulsifiers can help manufactures...
Application note
Create healthier cakes with new lean label cake emulsifier - Palsgaard
17-Oct-2011 -
Palsgaard® SA 6620 is a highly functional, activated cake emulsifier for industrial cakes with the simplest possible declaration: Consisting of one emulsifier and an activating medium, it is easy to label, calculate nutritional profiles and decide on correct declarations.
Technical / white paper
The Role of Anti Inflammatory Nutrients - Fortitech, Inc
04-Oct-2011 -
Utilizing Anti-Inflammatory Nutrients in Food and Drink.
Consumers are turning to nutrition for help with controlling daily discomfort, managing chronic inflammation conditions like auto-immune disease and arthritis and more. Learn how strategic nutrition can help you meet the demand of this...
Technical / white paper
Maltitol and Xylitol equally effective for teeth remineralization - Roquette
03-Oct-2011 -
Tooth enamel demineralization by sugars is a key stage in dental caries development. A recent study suggests that the polyols Maltitol and Xylitol are equally effective at remineralization in the context of caries prevention. More information?
Technical / white paper
The multiple functionalities of emulsifiers. - Brenntag
05-Sep-2011 -
Emulsifiers provide a range of functions, such as emulsification, whipping, fat modification and starch and protein interaction. This document details emulsifier properties and decision-making criteria to support correct emulsifier selection.
Technical / white paper
Manufacturing delicious soy milk - Palsgaard
29-Aug-2011 -
This article examines all the steps needed in manufacturing a delicious soy milk - from the extraction of the soy base, followed by standardisation, processing, and the addition of emulsifiers and stabilizers.
Technical / white paper
Emulsifiers used in food applications, focusing on the meat processing industry - Palsgaard
22-Aug-2011 -
This article discusses the characteristics and the use of emulsifiers in different food applications. Focusing on the use of emulsifiers in processed meat products the it discusses the results of different trials made with emulsifiers in frankfurter and liver sausages....
Technical / white paper
Application improvements for the food industry - Emsland
15-Aug-2011 -
Based on starches, starch derivatives, proteins, fibres as well as potato flakes and -granules Emsland Group serves the right solution for all types of food. With a range of clean label potato and pea starches Emsland Group also provides solutions...
Technical / white paper
Vanilla, the world’s favourite flavouring - Synergy
19-Jul-2011 -
Looking to enhance your dairy offering with indulgent vanilla taste? Synergy’s natural extracts and flavourings can be tailored to impart a range of dairy products with authentic flavour. Download our new technical paper to find out more.
