Nutrisoft 55, a new emulsifier from Cognis, can help manufacturers reduce trans fat levels in a range of products from bread to mousse desserts. The product, which should be used in conjunction with an aerating emulsifier, also boosted the shelf-life of bread by stabilising the helical structure of starch, which slowed down the staling process, said the firm.
Headlines > Ingredients
Bye bye to trans fats
Copyright - Unless otherwise stated all contents of this web site are © 2012 - William Reed Business Media Ltd - All Rights Reserved - For permission to reproduce any contents of this web site, please email Robert Proctor - Full details for the use of materials on this site can be found in the Terms & Conditions
