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Why use rice starch?

  There are many different types of starches that a formulator can use when developing a new product.  Today’s blog is going to feature one of our favorite starches:  rice starch! Here are a few things we like about rice starch: Smallest granule size – rice starch has the smallest starch granule size (2-8 μm).,…
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Changes to the FDA definition of fiber

Have you heard about the FDA’s changes to the definition of fiber? First:  The formal interpretation of the ruling is below: FDA’s new definition of a dietary fiber is a fiber that has a “physiological effect that is beneficial to human health.” The definition is limited to fibers that are 1) non-digestible carbohydrates (with 3 or more…
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Salt is hot in the media right now!

The FDA calls for sharp reduction in salt added to foods FDA Guidelines target the sodium hiding in our diets  All because of Draft Guidance published in the CFR for proposed sodium reductions in the “Processed Food” category.  Some of the proposed reductions include the following (values are milligrams per serving): Dry Soup Mix from…
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Panodan 150 – The Problem Solver

While many consumers are looking for cleaner labels, there are those that demand products with convenience and value. For manufacturers  of these items, there are often emulsification challenges that are not easily overcome. That’s where DATEM can help. Technically Di-acetylated tartaric acid ester of monoglyceride blended with mono-diglcerides, and sold as Panodan 150. First a…
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Lecithin for better machinability of various doughs

Lecithin is used in bakery products for many very good reasons, including emulsification, volume, symmetry, crumb structure and tenderness, product shelf life and batter viscosity. But there is also another specific reason it’s being used in a large variety of bakery products. It’s for the excellent dough conditioning and machinability qualities that lecithin imparts to…
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Keeping Ready-To-Eat Prepared Refrigerated Foods and Entrees Fresh and Safe

Recent food trends indicate consumers want freshly prepared and less processed foods with clean labels. For manufacturers and food retailers, distributing fresh refrigerated foods require additional protection from spoilage and pathogenic microorganisms. Beyond the normal hurdles of a cooking step,lower pH,reduction of moisture, and competitive exclusion of unwanted microorganisms, food companies are investing or treating…
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Soy lecithin: for instantizing

Instantizing dry powders such as protein-based dry blended beverages is a necessity when preparing these beverages for consumer use. Most dry blended beverages are consumed by simply adding to milk or water and spoon stirring. Some are prepared by using a shaker bottle which helps to prevent the the powder from clumping together. In either…
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In Defense of Soy: Men’s Health vs Men’s Fitness

In 2009 Men’s Health published an article claiming that soy causes “gynecomastia,” better known as man boobs.  One, 60-year-old man developed some real man boobs and took himself to a gland clinic.  It was discovered he was consuming ¾ gallon of soy milk a day.  When told to stop drinking the soymilk, the man’s boobs…
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Lecithin: for release

All lecithin’s have release functionality in them. Some can be dissolved in oil or dispersed in water to act as a release agent on belts and conveyors. Du Pont has several lecithin’s in the Solec line that work in both oil or water based release systems. Food companies not only use lecithin as a release…
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2016 Blog Series: Soy the Sustainable Solution

This year we have decided to introduce you to the benefits of soy, in order to remind the industry why soy is good for us as healthy humans, for feeding those who are hungry, and for saving our environment.  Of course we also appreciate the opportunity to defend soy against some of those negative reports…
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