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Knowledge Center
Maltodextrin: Is it Right for Your Food Formulation Needs?
Maltodextrin, first used in food production in the late 1960s and early 1970s, has many potential uses in food formulation. It is a white, powdery substance made from starchy products such as corn (most common in the United States), wheat … Continued
The post Maltodextrin: Is it Right for Your Food Formulation Needs? appeared first on Prospector Knowledge Center.
Knowledge Center
Carrageenan: Types, Applications, Safety, and More
Carrageenans are a family of polysaccharides extracted from red seaweed with water at high temperatures and refined using either an alcohol-precipitation or a gel-press method. The most common red seaweed used for manufacturing carrageenan is Chondrus crispus, which grows along … Continued
The post Carrageenan: Types, Applications, Safety, and More appeared first on Prospector Knowledge Center.
Knowledge Center
Cocoa Butter Substitutes in Chocolate
Europeans dominate the top 20 chocolate-consuming countries. Even so, chocolate sales in the U.S. are anything but scary, especially around Halloween. In 2019, the National Confectioners Association reported chocolate candy sales accounted for 56% of the $22.1 billion in confection … Continued
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