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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

dupont has asserted its commitment to the hydrocolloid business it acquired when it bought danisco after speculation that it could be sold. the us chemical giant has apparently written to imr international’s hydrocolloid expert, dennis seisun, after he suggested that dupont might want to divest danisco’s hydrocolloid business. seisun’s comments were reported in a foodnavigator.

... approaches to slow the staling in cakes include a number of different additives, they added, including hydrocolloids, and native, pre-gelatinized or resistant starch

there has been no let up in the soaring prices for guar gum, with little hope of a downward trend emerging in the coming months, warns a hydrocolloid expert. 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.

... in addition, the researchers, from the central food technological research institute, india, said that the addition of emulsifiers and hydrocolloids significantly improved the quality of the muffin batter mix

... 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 ... 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

... hydrocolloids and stabilizers have been used to imitate the fat perception and enhance the stability of yoghurt, however the reduced fat levels still led to a loss in viscosity and structure, “resulting in an altered appearance, texture, and mouthfeel,” said the authors ... one alternative to fat replacement with hydrocolloids is the use of milk ingredients such as whey proteins

... “despite their stabilising effect on o/w emulsions, the addition of different hydrocolloids modify not only their rheological behaviour but also flavour release and sensory perception mechanisms in different ways,” said the researchers, led by sara bayarri ... the use of biopolymers, especially proteins and hydrocolloids represents one of the most common strategies used to stabilize food emulsions

... the study, published in food hydrocolloids, investigated the effects of heat treatment on the ability of collagen fibre to act as an emulsifying agent