New complex could improve emulsion stability, researchers say

10/10/2011 | FoodNavigator

Scientists have found that mixing carrageenan and whey protein isolate improves emulsions and could help release flavor in foods. "Complexes formed showed potential as an oil-in-water emulsion stabilizer, showing enhanced emulsion stability relative to individual whey protein isolate or carrageenan systems," according to a study published in Food Hydrocolloids.

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