Fruit d’ Or has announced approval by Health Canada for the omega-3 and omega-6 content of its multifunctional cranberry seed oil ingredient. The approved claim wording includes “for the maintenance of good health.”
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.
Special Edition: The possibilities of chocolate with reduced cocoa butter
Shea and palm oil derivatives may lead the way as the most common sources of cocoa butter alternatives for use in chocolate, but researchers are discovering novel forms ranging from mango seed to camel hump fat.
Sustainable, healthy, cost-effective cocoa butter equivalents may be produced from enriched sunflower oils, and enable formulation of chocolates with higher melting points.
Encapsulation of conjugated linoleic acids (CLA) using whey protein
led to better stability of the ingredient and consumer acceptance
when used in dairy, says a new study.
Milk from cows fed on soybeans and fish oils contained up to three
times more conjugated linoleic acids (CLA), says a US study,
suggesting new opportunities for functional dairy development.
