The use of citric acid as an extractant could boost the industrial recovery of pectin from waste cocoa husks that are generated during cocoa production, say researchers.
Purac researchers have said that the company’s natural purified lactic acid ingredient reduces the fading of natural red-purple colours from anthocyanins in acidified foods and beverages by up to 50% compared to commonly used citric acid.
The addition of sodium lactate as a buffering agent as well as the use of lactic acid instead of citric acid in the manufacture of chewing gum can improve its stability during storage, claim Brazilian researchers.
A consumer’s perception of a refreshing sensation in food is driven by the cold/mint flavour, the acidity of the formulation, and the thickness of the product, according to research from Nestle.
The prospect of antidumping measures for citric acid looms in the US after an investigation found Chinese companies selling products below market value. But one industry player says the duties would have a limited impact.
Using sugar beet pectin to coat proteins could lead to the
formation of core-shell systems for use as encapsulators or fat
replacers, suggests new research.
A new study into benzene levels in soft drinks sold in Belgium has
found that some still have higher levels than drinking water, and
more research is needed into several possible contributing factors.
Belgian lactic acid producer Galactic will double capacity at its
joint venture plant in China to meet rising demand for the additive
in food production.
Confectioners could soon find themselves doing their bit to help
the environment following the news that scientists have found a way
to extract hydrogen from chocolate waste.
As supply and demand issues for non-GM lecithin propel ingredients
manufacturers to push alternatives onto the market, Danish
emulsifier firm Palsgaard launches citric acid ester as a lecithin
replacer.
DSM Nutritional Products has announced a 15 per cent price increase
for all its citric acid products, reflecting industry-wide concern
about increasing energy, raw material and freight costs.
Number one natural colours firm Chr Hansen builds on ambitions to
penetrate deeper into this growing market with the launch of a new
range of natural reds that tackle stability for beverage
formulations, reports Lindsey Partos.
Japanese sweetener and seasonings giant Ajinomoto plans to ramp up
production of its Masako flavoured seasoning in Indonesia, reported
the Nihon Keizai Shimbun yesterday.