Anti-caking agents – Function and Form
Anti-caking agents are anhydrous compounds that are added in small amounts to dry foods to prevent the particles from caking together and to ensure the product remains dry and … [Read More...]
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Posted on by Gavin Van De Walle
Anti-caking agents are anhydrous compounds that are added in small amounts to dry foods to prevent the particles from caking together and to ensure the product remains dry and … [Read More...]
Posted on by Jamie Marchetti — 1 comment
Rice protein is a new up-and-comer in the food world. As consumer trends shift, rice protein is rising to the occasion to meet consumer needs and desires. NutraScience Labs reports the 2020 global … [Read More...]
Posted on by Gavin Van De Walle — Leave a Comment
Since its discovery from the roots of elecampane (Inula helenium, Asteraceae) in 1817, inulin has been found in over 3,000 vegetables. Yacon (Smallanthus sonchifolius) roots contain the highest … [Read More...]
Posted on by Jamie Marchetti — Leave a Comment
If you’ve ever been frustrated by clumping of table salt, spices, sugar, nondairy coffee creamer, or any other powdery or granulated food item, you understand the role played by anti-caking agents and … [Read More...]
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