ENZYME RESEARCH – FOOD TEXTURE IMPROVEMENTS – YOGHURTS
March 1st, 2006
BY KEITH NUTHALL
THE EUROPEAN Union (EU)-funded CROSSENZ research project has cross-linked enzymes to boost food texture and quality, improving the "gel strength, thermal stability, viscosity, volume, and water-holding capacity" of foodstuffs, including making low fat yoghurt creamy. *http://virtual.vtt.fi/virtual/crossenz/
ENDS
THE EUROPEAN Union (EU)-funded CROSSENZ research project has cross-linked enzymes to boost food texture and quality, improving the "gel strength, thermal stability, viscosity, volume, and water-holding capacity" of foodstuffs, including making low fat yoghurt creamy. *http://virtual.vtt.fi/virtual/crossenz/
ENDS
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