29 05, 2020

Mono and Diglycerides Replacement

Mono and Diglycerides Replacement What is Mono and Diglycerides Replacement? Mono and diglycerides replacement means the the substitution of traditional emulsifiers in dough and batter systems, such as: Glycerol monostearate (GMS) Monoglyceride derivatives (DATEM, ethoxylated monoglyceride, succinyl monoglyceride, PGME) Such traditional emulsifiers can be properly replaced by using combinations such as: Enzymes [...]

20 05, 2019

Gluten-free Flours

Gluten-free Flours Also known as gluten-free blends What are Gluten-free Flours? Gluten-free flours or blends are dry mixes that can replace or substitute gluten in bakery products such as bread, pizza, cookies, pasta or cakes. They rely on a proper balance of components that resemble as much as possible the functionality and [...]

7 05, 2019

Alginates

Alginates What are Alginates? Alginates are natural polysaccharides derived from marine brown algae. They have unique properties which make them a valuable component of many applications. In foods and bakery formulations, they are used to: Stabilize dispersions Increase viscosity Form gels Improve their overall texture Origin Alginates were [...]

19 04, 2019

Methylcellulose

Methylcellulose What is Methylcellulose? Methylcellulose (MC) is a food gum. A derivative of cellulose, it is a non-digestible fiber and non-allergenic. A distinct property of MC is its ability to form gels at high temperatures and reversing to a viscous liquid upon cooling. It's used in a wide range of baked goods [...]

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 [...]

26 11, 2018

Pectin

Pectin What is Pectin? Pectin is a substance found in plant cell walls that is commonly used as a food ingredient. It helps foods gel and stabilize. In baking, pectin is a polysaccharide that is used as a fat and/or sugar replacer to create lower calorie foods and bakery jams. [...]

27 02, 2017

Emulsifier Alternative

Emulsifier Alternative  What is an Emulsifier Alternative? An emulsifier alternative is a dough strengthener or crumb softener, usually originated from enzymes, plant protein and/or hydrocolloids. They can be used partially or totally to replace traditional emulsifiers and function the same way for a clean label. Examples of emulsifier alternatives are: Transglutaminase Plant [...]

12 06, 2015

Gums

Gums Also Known as Hydrocolloids What are Gums? Gums, or hydrocolloids, are hydrophilic, non-starchy carbohydrate polymers. They are used in food and bakery products as viscosity enhancers and gelling agents and to impart desirable textural and sensory properties. They can serve as dietary fiber ingredients, as well as extend shelf life due to [...]

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