Frozen Desserts Of The Future—Emulsifiers & Hydrocolloids In Frozen Delights

Despite the wide variety of ice-creams and frozen desserts, the one critical functional ingredient that must be present is a texturising system—a combination of emulsifiers and hydrocolloids. By Dr. LaiYee, Lee—Futura Ingredients. Ice-creams and frozen desserts are perennial favourites with consumers, be it in the heat of summer or during…

Tribology And Dairy Products

Health-conscious consumers want low-calorie alternatives for food and beverages and food manufacturers are rushing to meet that demand. Using tribology as an analysing tool, innovations leading to acceptable mouthfeel and texture in products have become more effective, accurate and less time-consuming.
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