polysaccharides | Prepared Foods

Items Tagged with 'polysaccharides'

ARTICLES

Increased Frequency of Natural Gums, Hydrocolloids in Food & Beverage Applications

Manufacturers have taken advantage of expanded forms and sources of gums and technology that can increase functional ranges

Deborah Cross

April 14, 2021

Gums and hydrocolloids are a diverse collection of polysaccharides that create gel-like formations when in contact with moisture. They are extremely versatile, improving texture, mouthfeel, and physical appearance in foods and beverages. Gums can be used to increase viscosity levels or benefit flow. They are especially prized for increasing stability in an ingredient matrix.

Emulsifiers make possible many of the sauces, condiments, and beverages that consumers enjoy

Making Oil and Water Mix

Nature created oil and water specifically so they would not mix, then peppered the food supply with a whole range of other ingredients to help the two mix well

Kantha Shelke PhD, CFS

February 15, 2016

Technology is helping food companies create efficient emulsifiers—among the most critical aspects in the formation of successful emulsion-based food and beverage products.

Switching from plastic to paper-based packaging often comes with new challenges. This webinar will explore how an ovenable, fiber-based packaging solution can deliver the benefits of plastic with 90% less plastic usage.

The Winter Fancy Food Show is where specialty food makers go to exhibit their newest and best products and where buyers go to find their next bestsellers.

Items Tagged with 'polysaccharides'

ARTICLES

Increased Frequency of Natural Gums, Hydrocolloids in Food & Beverage Applications

Making Oil and Water Mix

Unlock the Future of Food and Beverage Innovation

Are you a leader in research & development? Stay ahead of the curve with Prepared Foods, the premier source of information and insights for today's trend leaders and taste-makers in food and beverage manufacturing.