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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...]
Maltodextrin, first used in food production in the late 1960s and early 1970s, has many potential uses in food formulation. It is a white, powdery substance made from starchy products such as corn … [Read More...]
Carrageenans are a family of polysaccharides extracted from red seaweed with water at high temperatures and refined using either an alcohol-precipitation or a gel-press method. The most common red … [Read More...]
Europeans dominate the top 20 chocolate-consuming countries. Even so, chocolate sales in the U.S. are anything but scary, especially around Halloween. In 2019, the National Confectioners Association … [Read More...]