Ingredient affairs: attraction or repulsion?
White paper discussing how to exploit ingredient interactions to create different product textures and troubleshoot if it goes wrong.
Knowledge of ingredient interactions is vital for successful product development. In this white paper, Pretima Titoria discusses how these interactions can be exploited to create products with different textural properties, but how in the wrong hands, manufacturers can be left with unstable products which lump together or separate. Proteins and polysaccharides, which make up the majority of thickening and gelling agents, can prove particularly problematic.