Tag: Food formulation

While some ingredients can perform both functions, an emulsifier is fundamentally different from a thickener due to its primary chemical role. Emulsifiers stabilize mixtures of immiscible liquids, like oil and water, while thickeners simply increase the viscosity of a substance.

One gram of protein can hold a highly variable amount of water, with estimates for globular proteins in solution ranging from 0.2 to 0.5 grams, while fibrous proteins can immobilize significantly more—sometimes up to 25 to 30 grams. This vast difference highlights the complexity behind the simple question of how much water does 1 gram of protein hold.

According to a 2025 study in MDPI, commercial protein bars can maintain quality for up to 90 days, in stark contrast to homemade versions, which may last only a week. This dramatic difference in longevity is not a matter of chance but the result of precise food science, engineering, and formulation that controls spoilage factors at a molecular level.

According to the Codex Alimentarius Commission, a bulking agent is a food additive that contributes to the volume of food without significantly adding to its caloric value. This fundamental function explains what a bulking ingredient is, an essential component used by manufacturers to enhance food properties while meeting the demand for low-calorie products.

Pea protein isolate is made by isolating protein from yellow peas and removing most of the starch and fiber, resulting in a highly concentrated powder. Its solubility, or the ability to dissolve in a liquid, is a critical functional property that greatly impacts its use in food and beverage products. However, unlike animal proteins, commercial pea protein isolate typically exhibits poor solubility, which can present challenges for food formulators.

The demand for sugar-reduced products has increased, prompting food manufacturers to find replacements. Bulking agents are essential for maintaining texture and mouthfeel.

According to food industry data, consumer demand for sugar-free products is at an all-time high, yet many still report that protein products taste intensely sweet. This common paradox leads many to question why are protein products so sweet, and what ingredients are truly responsible for the taste.

Over 75% of processed foods in North America contain maltodextrin, an easily digestible carbohydrate derived from starch. But what is maltodextrin used for in formulation? This versatile, bland-tasting powder is a multifunctional ingredient prized for its ability to improve the texture, stability, and shelf life of countless products, from sports drinks to packaged snacks.

Emulsions, such as milk, mayonnaise, and salad dressings, are thermodynamically unstable systems of two immiscible liquids, typically oil and water. A protein's role in emulsification is to create stability within this system, preventing the separation of the oil and water phases over time.

The relative sweetness value of sucrose is 1.0, and it serves as the benchmark for other sweet substances. Understanding this value is essential in food science for creating products with specific flavor profiles, using various combinations of sugars and alternative sweeteners.