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... according to new research published in food hydrocolloids, including enzyme-modified sugar beet pectin in a whey-protein stabilised emulsion made the emulsions more stable to a variety of challenges, including changes in ph, thermal processing, or freezing ... “it remains to be determined whether the presence of a cross-linked interfacial layer may alter the hydrolysis and release of encapsulated lipids and functional compounds to promote its potential applications in the food and pharmaceutical industries,” they added ... the isoelectric point (pi) is the ph at which the emulsifier has no electrical charge, and therefore in a food with a ph close to the pi the emulsifier can no longer stabilize the emulsion effectively

... guar gum, a galactomannan from the seed kernel of the guar plant cyamopsis tetragonoloba, is used as a thickener and stabiliser in baked goods as well as in a range of other food products including ice-cream, sauces and beverages ... guar has traditionally been readily available to the food industry and always at cost effective prices ... but demand from oilfields for the hydrocolloid is continuing to push prices up, according to imr international’s quarterly review of food hydrocolloids

... the review, published in food hydrocolloids, investigated the uses of inulin in dairy systems as a fat replacer, exploring how the soluble fibre ingredient can be used to replace fats by mimic the features such as mouth feel and creaminess – and how these effects may be related to changes in rheology of the food system in liquid, semi-solid and solid dairy products

... using hydrocolloids in fish products offers up opportunities for the development of new products based on surimi and restructuring technologies, say researchers ... a new review, published in food hydrocolloids, reports that the use of hydrocolloid dispersions of carbohydrates and proteins from other food sources could help develop novel fish products, including healthier low-salt products ... in addition, some filleting by-products could be transformed into high-value products through restructuring technology “these products can include the new low-salt requirements for healthy food,” they added ... the new review presents an overview of the technologies used to obtain such products, including “the applications of hydrocolloids in fish products, and the implications of the increasing demand for healthy, low-salt fish products

... heat stabilised collagen fibre may be a natural alternative to synthetic emulsifiers for use in acidic food and drink formulations, such as confectionary and soda’s , according to new research ... the study, published in food hydrocolloids, investigated the effects of heat treatment on the ability of collagen fibre to act as an emulsifying agent ... collagen collagen is already used by the food industry as a protein and collagen fibre as a water and fat binder in meat products ... da cunha and her colleagues explained that a number of ingredients obtained from collagen, such as gelatin and collagen fibre, may also have applications for the food industry ... they explained that previous research has suggested that collagen fibre has potential for use in the food industry as a natural, food grade, emulsifier, the new study investigated the effects of heat treatment on the emulsifying properties of collagen fibre

... scientists from the south china university of technology report that the technique could extend the application of gels to allow for the incorporation of heat sensitive food ingredients ... writing in the journal food chemistry, the authors said that until now, techniques have relied on heat-setting techniques to produce gelled emulsions, but noted that heat treatment of the emulsion limited the uses of the gels, due to the heat sensitivity of certain bioactive food ingredients ... “protein-stabilized emulsions are systems of great importance to the food industry … this kind of novel gel-like emulsion might exhibit great potential and be applicable in food formulations …[as a] carrier for heat-labile and active ingredients,” said the authors, led by dr fu liu from the department of food science and technology at the south china university of technology ... whey emulsions whey proteins are an important nutritional and functional food ingredient, and are extensively used in food applications, including sport beverages, meat replacement products, baked products, salad dressings, ice creams, artificial coffee creams, soups and dairy products ... (food hydrocolloids , doi: 10

... the new study, published in food hydrocolloids, presents a new in-vitro model of oral processing ... researchers from the university of birmingham, uk, succeeded in creating a model to reproduce key phenomena occurring during oral processing, such as diffusion through the sample and compression in a model food system ... the initial study tested salt release from a biopolymer gel as model food systems, demonstrating that the in vitro model has good repeatability, and “proving the method useful for gathering data on salt release from a variety of structures,” said the researchers

... the study, published in food hydrocolloids, suggests using fungal or microbial enzymes to link the milk protein beta-casein could change its physical properties, so enhancing its functional characteristics ... the authors stated that their findings could have “high impact on the development of novel food structures with improved properties such as good satiety, controlled energy intake and digestibility ... ” modified proteins as appreciation of the mechanisms behind controlling food intake and satiety improve, the potential for developing foods with improved nutrient delivery and controlled energy intake are of high importance, report the researchers

... the study, published in the journal food hydrocolloids, suggests that using a mixture of commonly available emulsifying proteins and solid particles could lead to more stable emulsions and foams ... the research, led by brent murray, professor of food colloids at the university of leeds, working in partnership with unilever’s r&d, concludes that a mixture of “active biopolymers” could be used to add stability to foams and emulsions - reducing the current requirement for surfactants in food production ... “such mixtures could have an important role to play in the enhanced stabilization of food colloids in general,” wrote the researchers adding stability emulsifiers work by stabilizing oil suspended in water, binding the two together and creating a stable mixture ... however, there is a limited choice of food-grade surfactants, and there are strong links between surfactants and environmental damage

... according to a report in food hydrocolloids , the process follows “standard operations that can easily be scaled up to industrial production” ... moreover, the researchers used food-grade materials: the pectin was supplied by cp kelco, and the ovalbumin by sigma-aldrich ... with the fear of commodification continuously looming, food manufacturers are turning to microencapsulation technologies as a way of achieving much-needed differentiation and enhancing product value