Tag Archives: Emulsifiers

Sustainable emulsifiers answer WHO call for trans fat ban

      Comments Off on Sustainable emulsifiers answer WHO call for trans fat ban

Removing trans fats from processed foods may be good for consumer health, but it makes life more challenging for food manufacturers – especially if you’re a margarine producer. Here’s how emulsifiers can help. A May 2018 article on Foodnavigator.com brought the news that the World Health Organisation (WHO) has called on governments to eliminate trans fatty acids (or trans fats, for… Read more »

Share

EFSA Panel reports re-evaluation of emulsifier E471 as food additive

      Comments Off on EFSA Panel reports re-evaluation of emulsifier E471 as food additive

During the last days, the recent ”Re-evaluation of mono- and diglycerides of fatty acids (E471) as food additives” conducted by an EFSA panel has attracted attention also in food magazines and websites. Previously on this blog, the US FDA evaluation of various emulsifiers was discussed and in that context it was mentioned that other studies are pending. Now, the European Food… Read more »

Share

Technical challenges to healthier indulgence overcome, says Callebaut

      Comments Off on Technical challenges to healthier indulgence overcome, says Callebaut

Using new emulsifiers or combining high structurizing fats with low saturated fat oils can help overcome the technical challenges involved in saturated fat reduction, said Barry Callebaut as it launches an extended healthier product line.

Share

Emulsifiers meet multiple demands

      Comments Off on Emulsifiers meet multiple demands

Natural emulsifiers are taking a larger share of the market, reports Sarah Houlton, with lecithin cornering the lion’s share. But there are even wider alternatives available to manufacturers sourcing emulsifiers for their products. Many different food types, from bread to chocolate to beverages, rely on emulsifiers for their texture and stability. According to Arthi V (her full name is much… Read more »

Share

Emulsifiers delay staling in gluten-free bread: Study

      Comments Off on Emulsifiers delay staling in gluten-free bread: Study

According to findings published in Food Research International, the emulsifiers cassava starch and sorghum may improve the crumb structure of the breads, leading to products with improved sensory attributes. The study taps into the growing trend for enhanced gluten-free foods, a rapidly growing market. According to a recent report from Packaged Facts, the gluten-free market has grown at an average… Read more »

Share