Article: Functional Benefits of Trans and Saturated Fats -- January 2008 January 9, 2008 Trans and saturated fats possess functional properties that make them key components in traditional formulas. Read More
Ingredients That Gel November 24, 2003 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.Read More