Potential for mango butter emulsion gels in chocolate, say researchers
Mango butter can be added to chocolate as a water-in-oil emulsion type gel, which will reduce the brittleness and improve the mouthfeel of the finished product.
Archives for January 12, 2015
Sugar disquiet to hurt Europe’s candy market
The European sugar confectionery market is forecast to decline in the next few years as regulators and consumers consider the impact of sugar on public health, according to a report by Frost & Sullivan.
50 mins of fresh: Perfetti Van Melle develops chewing gum for lasting cooling
Dutch-Italian confectioner Perfetti Van Melle has filed a patent for a process to produce chewing gum that imparts a long-lasting cooling sensation.