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Hooked on a Mouthfeeling.
- Source :
-
Food Technology . Nov2009, Vol. 63 Issue 11, p47-57. 11p. 5 Color Photographs. - Publication Year :
- 2009
-
Abstract
- The article focuses on the initiatives of food ingredient companies to improve the texture of their product. The National Starch Food Innovation has opened a Texture Center of Excellence in 2008 to support their philosophy that starch is the backbone of texture. TIC Gums Inc. developed the TicaPan Coating System as a gum Arabic replacer in chewing gum and confectionery applications while Puratos USA developed the Soft'r Intens to express the desired texture.
- Subjects :
- *FOOD industry
*FOOD texture
*INDUSTRIAL management
*STARCH
Subjects
Details
- Language :
- English
- ISSN :
- 00156639
- Volume :
- 63
- Issue :
- 11
- Database :
- Academic Search Index
- Journal :
- Food Technology
- Publication Type :
- Periodical
- Accession number :
- 46034238