Recent Changes

Saturday, July 20

  1. page KARIM_EMULSIFIERS edited ... Emulsifier applications Emulsifiers Reach Beyond the Interface - "Although it often has …
    ...
    Emulsifier applications
    Emulsifiers Reach Beyond the Interface - "Although it often has been said that “oil and water don’t mix,” food science professionals know better. Not only can oil and water be mixed, but the so-called emulsion can be stabilized by incorporating a type of ingredient known as a surfactant, or surface active agent". (Prepared Foods). Learn more...
    Emulsifiers Offer OptionsOptionsGrowing up, we learn that certain things tend not to mix: cats and dogs, gasoline and fire, liberals and conservatives and oil and water. Yet, when the need arises, these disparate entities can and are mixed. In food product development, oil and water often are mixed in formulations (from Prepared Foods). Read on...
    Emulsifier Stability: Improving the Odds - "Building multi-layered interfacial membranes around a dispersed phase in an emulsion may, in fact, be a key factor in providing added protection in food systems subject to rigorous processing and other environmental pressures. Yet, there are issues that need to be resolved regarding multi-layer emulsions and their specific design characteristics, application to individual foods and long-term stability" (from Prepared Foods). Read on...
    Emulsifiers in Baked Goods
    (view changes)
    5:28 pm

Monday, July 15

Monday, November 5

Saturday, October 27

  1. page GUMS AND STABILIZERS edited ... Proteins can also be used as food stabilizers. Give some examples. Now, read this article &qu…
    ...
    Proteins can also be used as food stabilizers. Give some examples.
    Now, read this article "Maintaining Texture" and try to answer the questions based on the article.
    {4.jpg} Understanding Texture -- This article focuses on the functionality and application of hydrocolloids to provide texture and mouthfeel for dairy products.
    Gums that Improve on Nature - "Natural, native gums are highly functional ingredients that contribute to the texture, stability and other physical attributes of processed foods. However, sometimes, they need physical or chemical modifications to extend functionality, or enable them to overcome various processing and shelf-life challenges. For example, a few gums naturally have a small affinity for fat; however, modification improves this attribute, enabling them to function as emulsifiers by dispersing fat in aqueous solutions" (from Food Product Design). Read on...
    When the product contains spices, herbs, certain flavorings, vegetables or fruit pieces, and the like, will these particulates sit uniformly throughout the product, or settle randomly and unappealingly on the bottom of the container? Learning how best to suspend these particulates is an essential element in many formulations. This article, "The Art of Suspending Particulates" describes the application of gums and balancing the viscosity to successfully suspend particulates in the product.
    (view changes)
    6:02 pm

Friday, October 26

  1. page KARIM_FLAVORS edited ... Harnessing Nature's Engine: From Yeast to Yeast Extract - Learn more what it is and how and wh…
    ...
    Harnessing Nature's Engine: From Yeast to Yeast Extract - Learn more what it is and how and when to use yeast extract as a source of natural flavors. There are three more related presentations on the website. View them at your convenience.
    Yeast Extracts - Tools for Formulators - Informative talk on the various uses of yeast extracts in food formulation.
    Webinar
    Beverages and Beyond: Trends & Innovations in Flavors, Applications and Concept Delivery -- This is a presentation from Food Product Design website.
    Synopsis:
    Innovation is key in the rapidly shifting beverage market, especially when it comes to flavors. In fact, flavors introduced in the beverage market often herald emerging flavors for the entire food industry. And it’s not just consumer preferences that are changing, but the nature of the beverages themselves. Both of these factors can make flavoring drinks for maximum appeal seem daunting.
    This presentation will pinpoint flavor hotspots for beverages and identify other applications where these types of flavors are likely to expand. It addresses how to streamline the product development process by exploring current trends in flavors both in retail alcoholic and non-alcoholic beverages in the US, and identify emerging flavors in foodservice beverages, as well as beverage flavor trends from around the world. WILD’s trend and flavor experts will discuss how flavors can best be selected and applied to various beverage formats, with a look to the future of flavor-concept delivery.

    (view changes)
    12:45 am
  2. file webinar2.jpg uploaded
    12:36 am

Thursday, October 25

  1. page KARIM_SALT edited ... Salt is one of the most ubiquitous food ingredients around. Those who think of salt only as so…
    ...
    Salt is one of the most ubiquitous food ingredients around. Those who think of salt only as something used to perk up flavor might wonder what could possibly give this ingredient the level of importance it has gained through the ages. In reality, there is much more to this crystalline cube than first meets the eye.
    The many benefits of salt - "While most people think of salt as a fairly simple compound, there exists a wide range of salt ingredients designed for specific applications. A salt's characteristics vary with the type of process, types of additives and other criteria, giving this ingredient a level of complexity that may come as a surprise to the uninitiated" (Food Product Design). Learn more...
    The Science of Salt Reduction in Food -- The food industry is facing up to the issue of salt reduction. But how can this compound - so important in the preparation and storage of food - be replaced without the consumer tasting the difference?
    Seasoning Secrets for Salty Snacks - "Salt may act as the only flavoring agent, as in the case of plain, salted potato chips or pretzels. It can get top billing in a flavor added to snacks, such as salt-and-vinegar. But even if salt gets little mention, it still makes a major contribution to the flavor. When used in combination with other flavorants, salt delivers a salty taste and modifies the overall flavor perception" (Food Product Design). Learn more...
    Reducing Sodium, Mantaining Flavor and Functionality - Excess sodium in the daily diet contributes significantly to high blood pressure, which affects nearly 75 million people aged 20 or older, according to FDA. Learn how to reduce in your formulation without affecting the flavor and functionality of food significantly. Read on...
    (view changes)
    8:24 am
  2. page KARIM_SALT edited ... A Watched Pot : Soups Go Low-Sodium -- “In early 2010, The Campbell Soup Company announced to …
    ...
    A Watched Pot : Soups Go Low-Sodium -- “In early 2010, The Campbell Soup Company announced to great fanfare that it would lower the sodium content across more than half of its condensed canned soup line by as much as 45%—in some cases dropping totals from an eye-popping 800 mg of sodium per serving to a relatively modest 480 mg. The initiative earned widespread praise from constituencies ranging from public health advocates and government officials to members of the medical community”
    Un-Salting the Salty Snack -- "One of the pleasures of salty snacks is the actual taste of salt. In fact, many of us crave salt, which is no surprise, as the human body needs relatively large amounts of sodium, one of the two molecules that make up table salt, also known as sodium chloride.. But many nutrition authorities believe that most Americans consume too much sodium, with excessive consumption recognized as a contributing factor to hypertension, heart disease and perhaps even certain cancers". Learn more...
    Strategies to Reduce Sodium Intake in the United States -- This is an audio podcast. You may also download the podcast (as an MP3 file) to your computer, MP3 player, iPod or smartphone.
    {video-icon.jpg} Video on Demand - These are collection of recorded presentation on Prepared Foods website; the presentation is given by industry application specialist on the subject of
    salt in food
    (view changes)
    8:20 am

Wednesday, October 24

  1. page KARIM_SWEETENERS edited ... Keep beverages sweet without the sugar - Design consideration when formulating reduced calorie…
    ...
    Keep beverages sweet without the sugar - Design consideration when formulating reduced calorie beverages.
    Seamlessly Sugar-Free Sweets - This article explains cleary the difference between sugar-free and reduced-sugar sweets and how to go about formulating it.
    Reducing Added Sugar -- The sugar content of foods and beverages is a consumer hot button. As with any development project, replacing added sugars with ingredients such as erythritol and stevia must begin by evaluating their impact on the finished product.
    Sugar-Free Confections - The interest in sugar-free confections is rising, a natural complement to the low-carb craze. Additionally, health issues such as diabetes and dental health are fueling growth. A list of sweeteners key to creating low-sugar confections will be useful to formulators.
    Sugar-Free Formulating -- Product developers can expect to see sugar-free and reduced-sugar confectionery sales increase overall as the economy recovers—especially since the taste of sugar-free and reduced-sugar products has improved substantially over the last decade as suppliers and formulators have collaborated to raise the sensory bar on these products.
    Switching sweeteners - "In tight economic times, food processors need to keep an eye on the bottom line. But at the same time, they need to supply the market with products that meet consumer demand, whether it's satisfying the sweet tooth, reducing waistlines or just providing a satisfying product. This means that any effort to formulate with alternative sweeteners must overcome the difficult hurdle of cost/benefit" (Food Product Design). Read on...
    Managing Dietary Glucose -- When it comes to differentiating carbs by their impact on blood glucose levels, the food, nutritional and medical industries have yet to reach agreement on appropriate terminology. However, they do agree that not all carbs are created equal
    The Sweet Life for Diabetics - Options available for formulating products for diabetics.
    {video-icon.jpg} Video on Demand - These are collection of recorded presentation on Prepared Foods website; the presentation is given by industry application specialist on the subject of sweeteners. This is the opportunity to listen to the experienced industry people because we cannot invite them to USM (no budget!). Feel free to listen to any of the presentation. Some of the presentations can be downloaded using Real Player (download the free version). You can even convert it to 3GP format so that you can view it on your handphone!! Hmm...how nice to learn nowadays...learn anywhere, anytime, even when lying on the bed! This is what we call now as mobile learning.
    (view changes)
    8:48 pm
  2. page KARIM_SALT edited ... Flavorful Approaches to Slashing Sodium -- “The increasing level of sodium in Americans’ diets…
    ...
    Flavorful Approaches to Slashing Sodium -- “The increasing level of sodium in Americans’ diets continues to be a growing concern to many. High dietary sodium levels may lead to increased risk of heart attack, heart disease and stroke. How can we mitigate this risk? For many, the answer is simple: reduce our sodium intake—specifically to less than 2,300 mg per day for the average person, according to the USDA’s most-recent Dietary Guidelines for Americans”
    A Watched Pot : Soups Go Low-Sodium -- “In early 2010, The Campbell Soup Company announced to great fanfare that it would lower the sodium content across more than half of its condensed canned soup line by as much as 45%—in some cases dropping totals from an eye-popping 800 mg of sodium per serving to a relatively modest 480 mg. The initiative earned widespread praise from constituencies ranging from public health advocates and government officials to members of the medical community”
    Un-Salting the Salty Snack -- "One of the pleasures of salty snacks is the actual taste of salt. In fact, many of us crave salt, which is no surprise, as the human body needs relatively large amounts of sodium, one of the two molecules that make up table salt, also known as sodium chloride.. But many nutrition authorities believe that most Americans consume too much sodium, with excessive consumption recognized as a contributing factor to hypertension, heart disease and perhaps even certain cancers". Learn more...
    {video-icon.jpg} Video on Demand - These are collection of recorded presentation on Prepared Foods website; the presentation is given by industry application specialist on the subject of
    salt in food
    (view changes)
    8:33 pm

More