A method involving rapid baking at lower temperatures coupled with the addition of acidulents could increase residual natural source antioxidants in baked foods, new research has found
Combining sugar beet pectin and milk proteins could lead to the formation of core-shell systems for use as encapsulators or fat replacers, suggests new research.
A protein-pectin combination could be effective for
encapsulating water-soluble ingredients like some vitamins for use
in acidic foods, Canadian scientists have reported.
Number one natural colours firm Chr Hansen builds on ambitions to
penetrate deeper into this growing market with the launch of a new
range of natural reds that tackle stability for beverage
formulations, reports Lindsey Partos.