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Milk protein concentrates (MPCs) and milk protein isolates (MPIs) are high-quality protein sources derived from milk. They are versatile food ingredients that offer the food and beverage industry … [Read More...]
Anti-caking agents are anhydrous compounds that are added in small amounts to dry foods to prevent the particles from caking together and to ensure the product remains dry and … [Read More...]
Since its discovery from the roots of elecampane (Inula helenium, Asteraceae) in 1817, inulin has been found in over 3,000 vegetables. Yacon (Smallanthus sonchifolius) roots contain the highest … [Read More...]
Pea (Pisum sativum, Fabaceae) protein has various functional properties, including solubility, water- and oil-binding capacities, emulsifying, whippability, and foaming. Pea protein has been … [Read More...]