As a clean label emulsifying agent derived from chickpeas, Evanesse™ CB 6194, an ingredient known as aquafaba, provides emulsification for a wide range of oil levels in high moisture applications such as mayonnaise and sauces. Labelled simply as "Chickpea Broth", it...
This new, natural synergistic blend offers successful oxidation management for food emulsions, including mayonnaise or salad dressings. It delivers a powerful combination of both chelating and free radical scavenging activities, with no impact on taste, and is a...
Siemer Specialty Ingredients: Wheat Flour is naturally treated with heat, steam and water to replace modified starch and gum in applications of coatings, soup, sauce and gravy by creating superior viscosity, suspension, dispersion and adhesion qualities.The Global...
January 12, 2017 - To date, most hydrocolloids have escaped clean label controversy. Generally derived from natural sources, the majority have managed to stay off most “no-no” lists. However, it would benefit food manufacturers to understand the physiochemical...
October 30, 2013 — Antioxidants, when present in food or in the body at low levels, can delay, control or prevent oxidative processes leading to food quality deterioration or initiation and propagation of degenerative diseases. Antioxidants are generally phenolic and...
