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Home » Authors » Paula Frank

Articles by Paula Frank

Advancing Sweeteners: The Mystery of Sweet Taste -- October 2007

Paula Frank
October 1, 2007
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Consumers stand to benefit from scientists' continual revelations of the mechanisms behind sweet taste perception.           

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The Perception of Creaminess - May 2007

Paula Frank
May 6, 2007
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Sensory qualities of texture and flavor deliver product attributes that define this often indefinable trait. Research on the perception of creaminess is explored, along with ingredients used to achieve this sensation.
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Maintaining Textural Integrity - April 2007

Paula Frank
April 8, 2007
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Preventing moisture loss in foods is one key to their longevity. Gums, starches, emulsifiers and proteins assist with texture in ways where the mechanism is not always commonly understood.
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Mainstream Organic Flavors

Paula Frank
January 1, 2007
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One stroll around IFT’s Food Expo last June is all the evidence that anyone associated with the food industry might need as proof that demand for organic food is on the rise. Just in case IFT was not convincing enough, along comes Wal-Mart, the world’s largest retailer, vowing to become a major supplier of organic products. Flavor suppliers who forged into the organic market as early pioneers have made great strides in their efforts to develop and manufacture organic products, but suppliers may need to redouble their efforts as demand increases, regulations change and competition grows.
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R&D Applications: Versatile Carrageenan

Paula Frank
December 28, 2006
No Comments
It is not uncommon to find carrageenan used as a stabilizer or thickener in many foods. Yet any ingredient statement that lists this hydrocolloid disguises the fact that it may be one variation among a large family of polysaccharides derived from red algae.

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