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Home » Topics » Ingredients » Emulsifiers, Fat & Oils

Emulsifiers, Fat & Oils
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Article: Fats: From Nutritional Nuances to Physical Functionality -- February 2009

February 1, 2009
No Comments
A study that investigates consumersí attitudes towards food labels and where palm oil fits in, omega-3s and a new emulsifier system for reduced-fat chocolates were all discussed at the 2008 <I>Prepared Foods</I>í R&D Applications Seminar--East.

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Meeting Beverage Formulation Challenges -- January 2009

January 1, 2009
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Use of plant sterols, specialty nutraceuticals and emulsion stabilizers in functional beverages is provided.
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Hitting the Shelves: Double Barreled -- September 2008

September 1, 2008
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Through its high monounsaturated fat content, olive oil is purported to reduce the risk of coronary heart disease.
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Article: Lipid Applications in Transition -- August 2008

Wayne R. Bidlack
August 1, 2008
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The food industry has been wrongly accused as a contributing factor in delivering food high in dietary lipids linked to health problems. In fact, the industry has acted responsively -- once scientific consensus has been reached. 
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Article: Menu Insights -- July 2008

Ben Kenney
July 1, 2008
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Olive oil growing in popularity; crab's versatility; and the hard facts on soft cheese. 
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R&D: New, Mid-oleic Soybean Oil -- June 2008

June 1, 2008
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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.
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Article: Soy Into Products -- May 2008

Mian N. Riaz, Food Protein R&D Center, Texas A&M University
May 1, 2008
No Comments
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.
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Article: Taming Texture -- May 2008

May 1, 2008
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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).
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Products: Reduce Fat, Maintain Function -- January 2008

January 9, 2008
No Comments
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.
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Products: Vegetable Oil Blues -- January 2008

Kerry hughes
Kerry Hughes
January 9, 2008
No Comments
The quest to save the world from global warming and petroleum dependency is causing soaring prices of vegetable oils worldwide.
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May 24, 2022

The Sweet Life! Sugar Reduction Trends & Technologies for 2022 and Beyond

Mintel research shows that nearly three in five consumers are choosing low-sugar products for their general health and more consumers are seeking natural alternatives. Where are white space opportunities involving sugar reduction? What new technologies present opportunities and challenges ahead? To address these questions, Prepared Foods brings food formulators this exclusive, one-hour thought leadership webinar.

June 23, 2022

Enzymes Offer Numerous Sugar Modification Benefits for Starch-Based Foods From Added Sweetness to Extended Shelf Life, and More

Specialty enzymes are mighty molecules that enable food producers to often make dramatic improvements in their products without having to add multiple ingredients. Amano Enzyme, with over a century of experience developing enzymes for the food industry, recently introduced a trio of enzymes to aid in modifying sugar in starch-based foods. 

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