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Home » Topics » Ingredients » Emulsifiers, Fat & Oils

Emulsifiers, Fat & Oils
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Givaudan: Protein Challenge

Givaudan publishes insights from Givaudan’s Chef’s Council 2019 and announces new breakthrough fat encapsulation technology for plant protein
November 14, 2019
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Held in central London in October, and bringing together top chefs and Givaudan experts from around the world, the event explored new culinary concepts for meat and plant proteins as inspiration to develop the future of food. 
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AAK: Fat & Oil Solutions

AAK showcases flavorful multi-functional fat, oil solutions at IBIE 2019
September 9, 2019
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AAK created several great-tasting concepts to showcase AAK’s fat and oil solutions that help bakers create indulgent and better-for-you bakery and non-dairy plant-based products consumers will embrace.
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Bakers: Performance Shortenings

Bakers now have a complete line of high-stability soy shortenings to maximize the taste, texture, and functionality of icings, cakes, pies, cookies, donuts, and tortillas
September 5, 2019
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Bunge Loders Croklaan is launching three new Vream Elite shortenings to build on the existing line of icing, donut, and tortilla shortenings that debuted earlier this year. All three new products deliver tremendous workability across a wide range of temperatures. 
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Stratas Foods: Clean Shortenings

Stratas Foods brings cleaner soy shortenings to IBIE
August 30, 2019
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Released in 2018, Superb Select 1020 is a soy based, palm free shortening made without hydrogenated oils which substantially reduces saturated fats compared to most shortenings.  Released by Stratas in 2016 ahead of the FDA mandate to remove partially hydrogenated oils (“PHO’s”), Apex continues to be a key innovation, offering a high stability non-PHO soybean based shortening which dramatically improves the functional range of soy shortenings.
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American Egg Board: Natural Appeal

American Egg Board uses IBIE to showcase eggs’ many ingredient benefits
August 30, 2019
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This global event occurs only once every three years and supports bakeries large and small. Attendees can discover the multiple functional and organoleptic benefits eggs provide to baked goods like sponge cake, batter cake, muffins and more at the AEB booth, which will be featuring samples highlighting a few of the 20-plus functional properties of eggs.
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Corbion: Freshness, Convenience

Corbion uses IBIE 2019 to highlight ingredients for freshness, convenience, consistency
August 28, 2019
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In the intervening years since IBIE 2016, Corbion has brought to market a number of standout offerings that help bakers respond to consumer demands—innovations that didn’t exist when the expo last convened.
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DuPont Nutrition & Biosciences: Ingredient Super Hero

Hydrocolloids are tools of texture, masters of mouthfeel, geniuses of gelling and virtuosos of viscosity
July 3, 2019
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Hydrocolloids belong to a heterogeneous group of long-chain polymers (polysaccharides and proteins) characterized by their property of forming viscous dispersions and/or gels when combined with water.
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CANNABIS PRODUCTS | JUNE 2019

SōRSE Emulsion Technology

June 27, 2019
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This patent-pending emulsion technology surrounds oils, transforming them into a water-compatible format.
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QUALISOY: Versatile, Value-Added

QUALISOY uses IFT, special event to highlight high oleic oil benefits
June 27, 2019
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To demonstrate the oil’s versatile and value-added attributes, QUALISOY hosted celebrity chef and food buttercream sculpture artist Becky Wortman for a special customer event at New Orleans’ Calcasieu restaurant.
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AAK: Functional Fat & Oil Solutions

AAK uses IFT to showcase its technology in a wide range of on-trend applications, including high protein confections, plant-based dairy and more
June 13, 2019
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New solutions include the launch of a new global brand for plant-based foods—AkroPlanet™, which is designed to offer formulators a real-life solution for plant-based food and beverages.
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August 30, 2022

Liquid Engineering! Better Viscosity Measurement Benefits Food, Beverage R&D

Viscosity measurement is essential to developing a wide range of liquid to semi-solid applications, including soups, sauces, beverages, starches, and flours. With product variability, it can become difficult for processors to best determine the appropriate device for viscosity measurement. This webinar helps food and beverage formulators understand the application of a universal viscosity measuring device.

September 12, 2022

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