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2 Results
Type: Article
Optimization of Gum Acacia/ Modified Starch/Maltodextrin Blends for the Spray Drying of Flavors
According to the results of this study, there is a trade-off in what can be achieved as advantageous or not when replacing gum acacia with modified starch and/or maltodextrin for spray drying purposes.
Apr 6th, 2016
Hydrolyzed Vegetable as a Flavoring Agent
While it is possible to produce HVP via alkaline, acid or enzymatic hydrolysis or by fermentation, this review shall be limited to acid hydrolyzed proteins.
Apr 6th, 2016
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