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Unilever Food and Health Research Institute - Articles and news items

Small NMR in food innovation

Issue 2 2008, Past issues  •  13 June 2008  •  J. P. M. van Duynhoven, Gert-Jan W. Goudappel, Elena Trezza, Adrian M. Haiduc, Franck Duval, Wladyslaw P. Weglarz, Unilever Food and Health Research Institute, Vlaardingen, The Netherlands

NMR is a versatile tool for structural assessment of food materials and this pertains in particular for its benchtop and hand-held implementations. Such “small NMR” equipment can literally be deployed in all phases of foods innovation. This is illustrated by several industry examples.

Advanced colloid technologies

Issue 1 2008, Past issues  •  28 February 2008  •  Dr. Krassimir P. Velikov, Dr. Alois K. Popp, Leonard Flendrig and Dr. Eddie Pelan, Food Structural Design, Unilever Food and Health Research Institute, Vlaardingen, The Netherlands

Appearance is an important factor, determining the perceived product quality. Consumers usually develop strong associations through appearance and often, base their pre-purchase judgements on the appearance of the product. Colloids, because of their ability to interact strongly with light, either in simple form or organised in more complex structures, offer unique possibilities to control product appearance through manipulation of colour and turbidity. In this review, we present advanced approaches based on the application of designed colloids, from food grade materials to control product appearance.

 

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