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.
Although the Jewish population in the U.S. is less than 6 million, according to the Halal Journal (July 27, 2006), the kosher industry has developed significantly more than 86,000 kosher-certified products.
September 8, 2007/Guelph Mercury (Ontario, Canada) -- Frozen fish is healthiest plain, not battered. This according to Colin Garrioch, a University of Guelph master's student in nutritional sciences. Working under
A number of sessions offered helpful advice to formulators attending the processed meats track of Prepared Foods’ 2005 R&D Conference. This article focuses on various phosphates and meats.
Phosphates and salts, along with binders and extenders such as whey protein concentrate, soy-based products and gums, are used for the purpose of moisture retention.
The development and manufacture of processed meats includes incorporating antioxidants, acidifiers and other components to increase safety and shelf life. Showcase: Acidulants, antioxidants, buffers and microbial inhibitors.
Liquid smoke, a traditional generally recognized as safe (GRAS) ingredient, imparts smoke flavor to meat, fish, and poultry or wherever a touch of smoke flavor is needed.
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