While lowering trans fats has become a hot topic among food processors, formulation challenges ranging from texture and taste qualities to stability and shelflife make many food scientists skeptical of finding a low- to no-trans fat oil alternative that may be practical for their applications.
The ability of soy proteins to contribute functional properties such as emulsification, gelation, foaming and water-binding is dependent upon understanding and utilizing their physic-chemical properties.
Prepared Foodsí 2007 Applications Seminar-CHICAGO offered advice for tackling texture challenges, including the use of hydrocolloids, certain dietary fibers and emulsification systems (among other ingredients).
Shortening is critical in baking. It provides structure, mouthfeel and all the associated flavor characteristics and sensory attributes. A baking fat needs to provide structure in the form of solids to achieve the desired end results.
Ingredients That Gel From agar to xanthan gum, hydrocolloid gums play key roles in food and beverage formulations. New research looks at how controlling gum molecular weight through partial hydrolysis creates beneficial changes in gum properties.
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