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Ingredients White Papers

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1-15 of 36 results
Wacker: Analysis of different innovative formulations of curcumin for improved relative oral bioavailability in human subjects
| By Wacker
Twelve healthy human volunteers participated in a double-blinded, cross-over study. The plasma concentrations of the individual curcuminoids that are present in turmeric (namely curcumin, demethoxycurcumin, and bisdemethoxycurcumin) were determined at baseline and at various intervals after oral administration over a 12-h period.
Condiments & Ingredients > Ingredients > White Papers
LIPO 802
| By Uelzena
White butterfat – which is detracted the typical yellow colour of butter in a physical way by using steam. Especially suitable for confectionery and bakery products in case that the normal yellow colour derogates the looking of the finished product.
Condiments & Ingredients > Ingredients > White Papers
LIPO 801
| By Uelzena
Cholesterol reduced butterfat. Pure butterfat made of cream and/or butter, from which the cholesterol is detracted in a physical way by steam, using a patented production process.
Condiments & Ingredients > Ingredients > White Papers
LIPO 800
| By Uelzena
Cholesterol reduced butter is a recombined butter, made of cream and/or butter, which is detracted 85% of cholesterol in a physical way by steam, using a patented production process.
Condiments & Ingredients > Ingredients > White Papers
Customized Milk Fat Premixes
| By Uelzena
We supply customized PREMIXES based on cream, butter fat and/or fractionated milk fat as O/W or W/O emulsions. The addition of other ingredients is possible.
Condiments & Ingredients > Ingredients > White Papers
Dried Sweet Butter Milk
| By Uelzena
Spray-dried milk products with a fat content of between 4 and 9% and a water content of 4% max.
Condiments & Ingredients > Ingredients > White Papers
Skimmed Milk Powder
| By Uelzena
Spray-dried milk powder, available in low-heat and medium-heat (heat treated) qualities, fat content 1.25% max, water content 3.5% max.
Condiments & Ingredients > Ingredients > White Papers
Fractionated Butter Fat
| By Uelzena
Olein and stearin milk fat fractions with different solid fat indexes (SFI) and melting points, obtained in a purely physical process. Available as recombined butter fat, as a customized milk fat blend with a defined melting point or as an individual fraction.
Condiments & Ingredients > Ingredients > White Papers
Butter Fat 99.8%
| By Uelzena
Concentrated butter, made from cream or butter with a fat content of 99.8%, contains 0.1% water max, available in “fine“ or “soft“ qualities, i.e. aerated with nitrogen. Upon request, also available with added carotene or vanillin.
Condiments & Ingredients > Ingredients > White Papers
Lactose-Free Butter 82%
| By Uelzena
Butter with 82 % milk fat, lactose has been removed in an enzymatic process. The lactose content is below 0.1 %.
Condiments & Ingredients > Ingredients > White Papers
Food Ingredients & Contract Processing Services
| By Uelzena
We have closely cooperated with many of our customers for decades. This makes us very proud. However, that’s not all. A long-term customer relationship goes hand in hand with a trustful exchange of information which in turn ensures that we are able to adapt our services and performance constantly to the application technology and specific product requirements requested by the confectionery, baking and ingredients industries we serve.
Condiments & Ingredients > Ingredients > White Papers
Food Ingredients Overview
| By Uelzena
Whether for confectionery, bakery products, ice cream or fine food specialities – the major brand manufacturers of the food industry have been relying on milk-based ingredients from Uelzena for decades.
Condiments & Ingredients > Ingredients > White Papers
Uelzena Group Reports on its Global Competence, and Regional Responsibility
| By Uelzena
Uelzena Group, industry leader in sustainable milk and innovative non-milk products, shares an in-depth report on its economical, social and ecological activities.
Condiments & Ingredients > Ingredients > White Papers
LIPOFER - A Tasteless and Non-Prooxidative Source of Iron
| By Lipofoods
To find out more about LIPOPHYTOL'-P efficacy, download the whitepaper that includes former and NEW complementary results of LIPOPHYTOL'-P on cholesterol reduction in a study recently carried out by the Technological Center of Nutrition and Health (CTNS).
Condiments & Ingredients > Ingredients > White Papers
Lipofoods Introduces LIPOFER®: Stability in Infant Formula Technical Paper
| By Lipofoods
In this technical paper different PUFAs-enriched infant formula with LIPOFER® and other iron sources and mineral salts added were aged under controlled conditions and their oxidative deterioration was monitored. Results obtained in this study revealed that LIPOFER® microencapsulated iron provided better stability against oxidative deterioration of infant formula immediately after production and over storage at a long term.
Condiments & Ingredients > Ingredients > White Papers
1-15 of 36 results