Technical Papers on Food Ingredients First
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08 February 2021 | KEMIN FOOD TECHNOLOGIES
FORTI-FRY™ is a natural antioxidant consisting of tocopherol rich extract and specialty oils that significantly extends the life of frying oil. It prevents the formation of undesirable compounds and off-flavours. Furthermore, FORTI-FRY ensures foaming reduction and provides an optimal heat transfer which... Read More
25 January 2021 | Emsland Stärke GmbH
EMWAXY® is based on high amylopectin potatoes, containing more than 99% amylopectin, resulting in high-quality end products. This natural potato variety is being cultivated through traditional, non-GMO breeding techniques. EMWAXY® is a new commercial available amylopectin potato starch giving improved... Read More
18 January 2021 | Ohly GmbH
When choosing plant based alternatives over real meat, genuine meat taste is key. That’s why we at Ohly® have developed our Meat Replacement Taste Toolbox – a comprehensive selection of ingredients delivering key taste functionality for a wide range of matrices and recipes.
05 January 2021 | Budenheim
WowCaps® is a patented microencapsulation technology that helps producers avoid the common pitfalls of working with iron. It is easy to use and efficiently incorporated to the production process. The shell of WowCaps® microcapsules provides full protection to the sensitive iron salts, preventing their... Read More
14 December 2020 | Ingredia Dairy Experts
PROMILK® B-Max is the perfect clean label protein; a texture-enhancer from a dairy source to formulate indulgent dairy products with 100% ingredients from milk. Making a fresh cheese mousse without gelatin or a cream cheese without carrageenan is now possible: a step back to simplicity!
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