The TEXICON™ food texture language was recently introduced by National Starch, as a way to translate the consumer texture experience into measurable scientific terms that allow the company to help customers very quickly target and achieve the perfect texture in their products.
Stabilizers and trendy flavorings are important elements in successful dairy-based products. Their healthful image is enhanced by fortifying ingredients and, also, emerging knowledge that lessens saturated fat’s role in heart disease.
In "Effect of hydrocolloids on the rheological, microscopic, mass transfer characteristics during frying and quality characterisitcs of puri," appearing online ahead of print in the journal Food Hydrocolloids, K.R. Parimalaa and M.L. Sudha of the Baking & Confectionery Technology Department Central Food Technological Research Institute, Mysore, CSIR, India, studied the effect of various hydrocolloids on puri from whole-wheat flour.
TIC Gums has introduced FASTir® Xanthan Gum EC for food companies in North America. The innovation FASTir Xanthan EC embodies is a stable supply of highly dispersible, fast-drying, consistent-quality xanthan.
Product formulation and health goals are obtained with functional fibers, including prebiotics and probiotics. Attendees of Prepared Foods’ R&D Applications Seminars were presented information on their benefits and factors to use in formulations.
Low doses of a resistant starch could improve insulin sensitivity in men at risk for prediabetes, according to a study underwritten by National Starch LLC, a business unit of Corn Products International.
China said it would levy anti-subsidy duties of up to 11.19% on imports of EU potato starch, in apparent retaliation over Brussels’ decision to slap taxes on Chinese fine art paper.
Vitamins and medications may one day take rides on starch compounds, creating stable vitamin-enriched ingredients and cheaper controlled-release drugs, according to Penn State food scientists.
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