McCormick's Flavor Forecast The flavor experts at McCormick & Co. released their 2003 McCormick Flavor Forecast, a report that predicts the flavors and trends that will dominate the culinary area
This commercially available, high-performance xanthan gum offers superior rheology, stabilizing and thickening properties, heat stability, pH stability, and excellent cling. ADM's xanthan gum is ideal for salad dressings, baked goods,
Maltodextrins' water-holding ability enhances chewability, bite and may improve the shelf stability of energy bars. They also provide an additional source of carbohydrates. Cargill has added spray-dried maltodextrins to its
Manufacturers may use Emulzym™ GBR 50 as an alternative to potassium bromate in bread-making. It strengthens the gluten and improves dough development, gas retention, volume, cutting aspects and crust texture.
Sugar-Free Sweet Indulgence Sugar-free baked goods with superior nutritional benefits and taste can be created with lactitol, a sweetener derived from milk sugar, and/or Litesse® polydextrose, a specialty carbohydrate derived
RSS