Food Ingredient As Viscosity Modification Agent TRIZ Cases
- Oily Coating Food Composition for Water-Tolerant Flow and Gloss
A sucrose fatty acid ester keeps oily coating food flowable and glossy even when water mixes in, enabling stable coating amounts in production.
- Whey Protein-Gum Arabic Composition for Heat-Stable Processing
Gum Arabic enables high-whey-protein aqueous compositions to withstand heat treatment without gelation, fouling, or texture loss.
- Whey Protein Composition With Gum Arabic to Prevent Heat Gelation
High-whey-protein aqueous compositions use Gum Arabic and direct steam injection to prevent gelation, reduce fouling, and keep texture dispensable.