Lecithin’s unique molecular structure makes it an effective emulsifier for the interaction of water and oil. Phospholipids, the major component of lecithin are partly hydrophilic (attracted to water) and partly hydrophobic (repelled from water). By combining the lipophilic (attraction to lipids) with the hydrophilic functional group, lecithin is able to lower the interfacial tension between…
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Betaine is a natural nutrient that promotes hydration and performance especially related to physical activity. Betaine is an osmolyte, which means it regulates the movement of water in and out of cells. Also known as trimethylglycine or TMG, betaine is found in many healthful foods, such as whole grains, spinach and beets. This is important to…
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The PSIFT sponsors one of the best social events of the season, make that of the whole year. The brew night at Gallagher’s “Where-U-Brew” on October 21st offered an evening of learning how to brew 6 different types of craft beers, plus a catered BBQ dinner. Jeff Clawson from Oregon State University was the speaker…
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Most Americans know that October is Breast Cancer Awareness Month. I wanted to find the latest research usable by us as individuals, and us as an industry. What I found is a comparison of Breast Cancer to Cardiovascular Disease in prevention, incidence and treatment (read the below mentioned article, published in Sept 2014). We know…
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Glutamic acid and glutamate are the chemical names for two very similar substances. You consume glutamate when you eat proteins, or eat foods that have monosodium glutamate (MSG) added to them. Glutamic acid is the formal name for one of the 20 amino acids, which are the building blocks of protein. Each amino acid has…
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Thanks to the National Food Lab for hosting a large group of NCIFT New Professionals! We liked learning about the NFL’s business as a consulting and testing firm that works with food and beverage companies in the areas of food safety, quality, and product and process development. We were thrilled to tour and see the…
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Aging adults often experience changes in body composition resulting in weight loss due to a condition called sarcopenia. Sarcopenia is characterized by a decrease in lean muscle mass and a gain in fat mass. The exact mechanisms involved in development of sarcopenia have not been defined but it is clear that there is an age-related…
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The SPI Group just got back from New Orleans, attending the IFT Annual Meeting and Food Expo! You may have seen us at the Grande Custom Ingredients Booth, sampling the Alligator Cheesecake featuring Bravo functional whey protein concentrate. But you also could have caught us at the Wenda Ingredients booth, talking about natural meat solutions,…
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Below is two demonstrations of the role of fiber in muffins. Thank you to our supplier J. Rettenmaier USA, the largest dietary fiber supplier in the world. Chocolate Chip Muffin with an excellent source of fiber Main formula adjustment is addition of fiber and water with reduction of oil. A 56 gram serving size is…
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The NW Wheat Marketing Center held its annual Advanced Asian Noodle Course this February at their headquarters in the Old Alber’s Grain Mill. The old mill is located along the banks of the Willamette River not far from downtown Portland. The Marketing Center represents all the growers of soft white winter wheat grown in the…
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