Glutathione is an endogenously produced compound that protects the body against the bombardment of free radicals. Lifestyle choices may put the population at risk for glutathione deficiency.
In "Modifications of Soy Protein Isolates Using Combined Extrusion Pre-treatment and Controlled Enzymatic Hydrolysis for Improved Emulsifying Properties," appearing in the July 2011 issue of Food Hydrocolloids, Lin Chen, Jianshe Chen, Jiaoyan Ren, Mouming Zhao investigated the effects of combined extrusion pre-treatment and controlled enzymatic hydrolysis on the physico-chemical properties and emulsifying properties of soy protein isolates (SPI).
Texture is a pillar of successful food and beverage products. Attendees of Prepared Foods’ R&D Applications Seminars heard formulation advice about working with ingredients that impact texture, including enzymes, gum Arabic replacers, starches and an enzyme-modified egg yolk with enhanced emulsification functionality.
The dairy category saw growth in low-/no-fat claims, and allergen concerns, pre-/probiotics and vitamin/mineral fortification proved key to new launches.
Bio-Botanica Inc. has developed a powdered extract from red Muscadine grape, which is standardized to at least 10% natural trans-resveratrol. Muscadine grapes
Proliant's VersiLacÆ is exactly the solution food researchers and purchasing managers need when facing expensive corn, whey, sugar and even cocoa prices, says Proliant.
Grande Custom Ingredients Group has introduced Grande Ultra Whey Protein Isolate (WPI), a unique whey protein isolate designed for beverage applications requiring complete product clarity and a clean flavor.
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