Articles Tagged with ''food texture''

Advice from the culinary field provides clues on how to craft flavorful, enticing foods with consumer and nutritional goals in mind.

Penford Food Ingredients has extended its portfolio of corn starches for existing and new product applications. One of the line extensions entails hydroxypropylated capabilities.

Nu-Tek Salt has developed a patented technology that minimizes the metallic note of potassium chloride to give a similar perception to that of salt.

Autumn often marks the return of favorite comfort foods, such as soups, sauces and gravies--traditionally seen as “heavy” foods. Ingredients such as Grande Bravo® Functional Whey Protein Concentrates are an excellent solution for reducing the fat content of those favorites, without sacrificing mouthfeel or flavor.

The TEXICON™ food texture language was recently introduced by National Starch, as a way to translate the consumer texture experience into measurable scientific terms that allow the company to help customers very quickly target and achieve the perfect texture in their products.

Not only foods and beverages, but the oil and gas industries, use guar gum for different types of drilling.

Lipid-based ingredients, including omegas, impact product texture and healthfulness. Presentations at Prepared Foods’ R&D Applications Seminars provide reviews and updates on technical aspects of fats and oils.

A report finds the texture of dairy products has more impact on satiety than flavor.

TIC Gums introduced an entire lexicon (vocabulary) of words devoted to the description of texture for solid, liquid and semi-solid foods at this year’s IFT in New Orleans.