Polymer blend may offer cheaper cumin encapsulation
A blend of gum arabic, maltodextrin and modified starch improved stability and flavour content of microencapsulated cumin, the spice flavour, says new research.
Archives for February 12, 2007
Cognis launches low trans-fat emulsifier
Cognis has launched a new emulsifier with low trans-fat content to help food makers conform with consumer health demands.