Simple micro-rods made from food grade polymers can not only stabilise food foams, but also encapsulate bioactive ingredients for added value, suggests a new study supported by Unilever.
Innovative emulsions containing up to 60 per cent water may reduce the fat content of chocolate and offer low-fat formulations, suggests new research from the UK.
A protein-polysaccharide combination for stabilising
water-in-oil-in-water emulsions could lead to customised double
emulsions with differing release behaviours, German researchers
report.