Emulsifiers, stabilisers, hydrocolloids

Enzymes key to improving plant-protein stability, study finds

'Oat is a unique cereal due to its relatively high protein content and distinct protein composition compared to other cereals,' write the authors.  © iStock/Skorpion1

Plant protein uptake is still being hampered by poor solubility and limited functionality, but the right kind of enzymes can boost stability and foaming properties, say Finnish researchers.

From December 2014, food producers are required to list the specific type of vegetable fat used, including palm oi. l©iStock/

Palsgaard CEO: Sustainable ingredients ‘open doors to new markets’

Cargill's novel process matches cultivated carrageenan functionality with wild

Cargill's novel process matches cultivated carrageenan functionality with wild

© Nestlé

Nestlé to give global Maggi brand a clean label revamp

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Tate & Lyle profits jump 85% as weak pound provides boost

© iStock/VeselovaElena

Tate & Lyle launches 17 non-GMO starches

© iStock/minadezhda

Modified maize starch brings cost savings of 15%, says Ingredion

© iStock/paulbranding

Univar to bring Bunge lecithin range to Europe

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Glanbia's patent-pending powder process removes need for lecithin in drinks

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DuPont health & nutrition president on mega mergers, start-up successes and new product launch plans

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