Maltodextrin and whey protein isolates can form complexes with "exceptional emulsification properties", and could offer industry an alternative to gum arabic, particularly for soft drink applications.
Maltodextrin, xanthan gum, sodium nitrate and MSG. What are chefs using and why? What is a food additive? Simply put, it’s an ingredient added to food to enhance its flavour, longevity, appearance, ...
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