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Gums and hydrocolloids are a diverse collection of polysaccharides that create gel-like formations when in contact with moisture. They are extremely versatile, improving texture, mouthfeel, and physical appearance in foods and beverages. Gums can be used to increase viscosity levels or benefit flow. They are especially prized for increasing stability in an ingredient matrix.
World of Gums and Fibers: Ingredient technologists and product developers are discovering that some ingredients are revealing valued nutritional attributes in a range of food products
According to Datassential, a large percentage of flexitarians hail from the Millennial population, however Americans over the age of 55 have embraced flexitarian habits as well.
In making its decision to reject the NOSB’s recommendation, the USDA considered the scientific evidence and stakeholder comments, ultimately reaffirming carrageenan’s safety and value as a food ingredient. In the Federal Register notice, the USDA stated that “carrageenan continues to be necessary for handling agricultural products because of the unavailability of wholly natural substitutes.
The International Food Additives Council (IFAC), Washington, DC, says a new study demonstrates that carrageenan does not induce inflammation in human cells as claimed by some industry critics. Carrageenan is a key ingredient to deliver stability, texture and nutrients in many foods and beverages.
FAO/WHO Joint Expert Committee on Food Additives finds carrageenan use in infant formula considered safe; quality of previous research on carrageenan reviewed
FMC announced that the FAO/WHO Joint Expert Committee on Food Additives (JECFA) released its full technical report, including a monograph regarding the safety of carrageenan in infant formula, and concluded that the use of carrageenan in infant formula was 'not of concern'.
Ingredion Incorporated, a leading global provider of ingredient solutions, announced today that it has entered into a commercial agreement with Gelymar, one of the top four producers of carrageenan, based in Santiago, Chile. Ingredion will commercialize Gelymar’s carrageenan and textural solutions for the food and personal care industries in the U.S. and Canada.
A Purdue University food scientist has developed a way to encase nutritional supplements in food-based products so that one day, consumers might be able to sprinkle vitamins, antioxidants and other beneficial compounds right onto their meals.
From naturally derived carrageenans to amylose-resistant corn starch, and resistant-dextrin soluble fiber to oligosaccharides, specialty hydrocolloids are being used to improve and enhance baked goods, meats/poultry and confections for modern health-conscious consumers.