23 10, 2019

Alpha-cyclodextrin

Alpha-cyclodextrin Also known as alpha-dextrin (α-CD) or alpha-cycloamylose What is Alpha-cyclodextrin? Alpha-cyclodextrin has emulsifying and stabilizing properties. It can also eliminate undesirable compounds. In the food industry, alpha dextrins are used for: Stabilizing oil-in-water emulsions Controlling the solubility and dispersibility of un-mixable liquids Masking odors and unwanted flavors Stabilizing and protecting compounds [...]

8 10, 2019

A Heat Stable Frosting That’s Label Friendly

There are plenty of decorative icings/frostings on the market, but it’s hard to find one that can stand up to the heat. However, here is an emulsifying dietary fiber that creates a heat stable frosting or icing, while enabling the integration of healthy vegetable oils instead of hard fats, at the same time! CAVAMAX® W6 [...]

3 09, 2019

BAKED in Science S2E38: Sustainability Practices Affecting the Baking Industry

Finding creative and practical ways to be sustainable is key for the baking industry. From the ingredients we use, and where they come from, we’re finding better ways to bake with the future in mind. Because being sustainable isn’t just what your business does, but the entire baking ecosystem! There are a lot of companies [...]

6 06, 2019

Egg Wash Substitute

Egg Wash Substitute What is an Egg Wash Substitute? An egg wash substitute is a fluid preparation containing one or more ingredients designed to replace an egg wash for glazing bread, pies and pastry items. It can be formulated to fully or partially replace eggs depending on the type of finished application. [...]

2 04, 2019

How to Bake Delicious Cake Without Eggs

Why do consumers ask for bakery products that are free from egg? Health- and sustainability-conscious consumers are driving the “free-from” trend by asking for egg-free alternatives. Numerous recent public health concerns, such as avian influenza and fipronil contamination, have also increased the importance of egg replacement. Moreover, egg is a costly ingredient with considerable supply [...]

3 01, 2019

Agar

Agar Also known as Agar-Agar and Gelosa What is Agar? Agar is the dried colloidal polysaccharide extract of certain marine algae which finds use in the food industry for its ability to gel and hold water. A powdered form can be odorless or have a slight odor and is usually white or pale [...]

12 03, 2016

Whey Protein

Whey Protein What is Whey Protein? Whey protein is the protein concentrate or isolates of whey—a liquid left after the straining of coagulated milk curd.1 In baking, whey protein is used for its emulsifying, foaming, gelling, stabilizing, browning, and nutritional properties.1 It is also used as a substitute for egg whites. Types [...]

10 11, 2015

Egg Yolk

Egg Yolk What is Egg Yolk? Egg yolk, made up of vitelline membrane and yolk, accounts for just under a third of an egg’s total weight. They are a highly bioavailable source of the carotenoid lutein, a deep yellow pigment which give baked goods a rich color.1 In baked goods, egg yolks: [...]

Title

Go to Top