Generic cosmetic creams (oil-in-water emulsions) were prepared using dry Bacterial Cellulose and Carboxymethyl (BC:CMC) to study the possibility of partially or completely replacing surfactants, while ensuring a long-term stability required organoleptic characteristics. BC:CMC was benchmarked against two hydrocolloidal Avicel products (PC-591 PC-611), commonly used as thickeners stabilizing aid...

Whey, a byproduct of the cheesemaking process, is concentrated by processors to make whey protein concentrates (WPC) and isolates (WPI). Only 50% of whey proteins are used in foods. In order to increase their usage, texturizing WPC, WPI, and whey albumin is proposed to create ingredients with new functionality. Extrusion processing texturizes globular proteins by shearing and stretching them in...

EPS formed by lactobacilli in situ during sourdough fermentation may replace hydrocolloids currently used as texturizing, antistaling, or prebiotic additives in bread production. In this study, a screening of >100 strains of cereal-associated and intestinal lactic acid bacteria was performed for the production of exopolysaccharides (EPS) from sucrose. Fifteen strains produced fructan, and four ...

Streptococcus thermophilus Sfi6 produces a texturizing exopolysaccharide (EPS) consisting of a -->3)[alpha-D-Galp-(1-->6)]-beta-D-Glcp-(1-->3)-alpha-D-GalpNAc-(1--> 3)-beta-D-Galp-(1--> repeating unit. We previously identified and analyzed a 14.5-kb gene cluster from S. thermophilus Sfi6 consisting of 13 genes responsible for its EPS production. Within this gene cluster, we found a central regi...

Abstract Yogurt is a major fermented milk product providing probiotics, lactic acid bacteria, vitamins, calcium, and proteins, yet health-beneficial phenolics, flavonoids, anthocyanins, iron are absent in plain yogurt. These compounds could provide antidiabetic, antiobesity, antimicrobial, anticancer properties. Here, we review the effect of adding natural functional ingredients dairy non-dairy...

High hydrostatic pressure processing (HPP) can cause changes in food texture. These be beneficial when developing with strict texture specifications as it is the case of targeted to people altered deglutition (AD) issues. The aim present research was evaluate HPP potential an alternative use texturizing agents currently added AD-targeted products. First, formulation and experimental conditions ...

Among other fermentation processes, lactic acid fermentation is a valuable process which enhances the safety, nutritional and sensory properties of food. The use of starters is recommended compared to spontaneous fermentation, from a safety point of view but also to ensure a better control of product functional and sensory properties. Starters are used for dairy products, sourdough, wine, meat,...