Featuring an extensive range of hydrocolloid solutions and serving over 100 countries, CP Kelco leverages its capabilities to bring concepts and ideas to real - world products in a broad range of applications. (preparedfoods.com)
The study published in the Journal of Food Hydrocolloids investigated the impact of freezing on gluten proteins glutenin and gliadin specifically, rather than whole wheat gluten. (bakeryandsnacks.com)
All of this (and more) was covered by Steven Baker, food scientist, TIC Gums, in his Prepared Foods» R&D Seminar presentation, titled «Building Back Functionality with Hydrocolloids.» (preparedfoods.com)