Clean label food is the preferred solution of producers and consumers alike. The clean label trend is strong, driven by the food label fight and consumer awareness. The aim is health and sustainability of the food we eat. Food manufacturers work hard to reformulate and clean their label while maintaining product properties. Finding a natural solution without additives and E-numbers is a challenge. SMS deep understanding of the nature of the raw materials we process can help to propose an alternative solution.

EMS offers natural clean label starch solutions, suitable for application in liquid food, yogurt, marinated meat, batter mix, frozen food, and coated nut.

The excellent absorption of emulsifying agent provides the desirable texture and smoothness

Emulsion systems are an integral part of many foods that combines two or more immiscible liquids together. Typically, food emulsions consist of oil phase containing hydrophobic compounds and aqueous phase containing water – soluble component. One phase is dispersed into the other phase as small droplet. Phase separation is always a major trouble of food emulsions causing undesirable texture and appearance.

Hence, emulsifier plays a key role on decreasing surface tension of oil and water due to the fact that it includes both hydrophobic and hydrophilic part. Consequently, it can penetrate into both phases and form micelle structure stabilizing a small droplet in continuous phase. With this particular, the wider opportunities are opened up for food manufacturers. Our starch solution is specially designed to act as an excellent emulsifying agent, to stabilize food emulsion system and enhance the texture with smoothness and desirable mouthfeel in long shelf life.

Spray-drying encapsulation becomes increasingly important in food manufacturing as an innovative approach in carrying functional ingredients including flavors, nutrients, bioactive compounds, etc. and release in the correct time. To encapsulate oil based soluble materials by spray-drying process; it requires an excellent emulsification property to well distribute the oil-based soluble material throughout the slurry of wall or encapsulation matrix (aqueous system, spray drying or extrusion process) and to form core material from deposition of the wall material.

With this fact, we provide the solution for food manufacturers to minimize loss and degradation of functional ingredients in order to improve product quality as well as enhance sensory experience of customers.

Demand of healthy food is increasing due to people adopt a strong attitude toward healthy life. Most consumers want foods with minimal fat but the taste must still be indulgent. Reducing fat content in foods including bake goods, dairy and mayonnaise will distract food characteristics in terms of texture profile, mouth feeling, and organoleptic properties. This could challenge manufactures to develop low-fat foods with similar qualities to full-fat foods.

EMS provides outstanding solutions for low-fat foods. You can surely deliver the right creamy texture and indulgent mouthfeel to your consumers while conforming minimal fat content.

Food is a complex system of biopolymers, including proteins, fat and carbohydrates. Ingredients in foods and process conditions play a cooperative role on food texture by association of food micro-structure. Selecting the right ingredients is a key factor for food specialists to create the right texture as customer’s need. Consumers always prefer quality of food due to its freshness and desirable texture during the whole shelf life. However, chemical and physical reaction in a long process virtually impacts food quality.

Therefore, to preserve a good texture as long as possible leaves a challenge to us to reformulate starch solutions for food manufacturers to enhance body, excellent texture, remain the freshness and finest condition until the products reach end consumers. Learn more EMS texturizing solutions through several kinds of food products.

Starch is commonly used to thicken and impart body texture in various kinds of soups & sauces. These products are available in wide range of acidity (pH), water activity (Aw), solid content depending on product characteristics. Besides, they can be processed without heat or cooked before using. The major problems commonly found are phase separation and viscosity reduction during a long shelf life due to the loss of water holding property of damage starch granule.

This leads to the solutions by chemical or physical modification of starch that effectively performs as thickening agent; excellent resistance to extreme process while delaying retrogradation phenomena during long product shelf life. EMS provides thickening solutions for consumer selections.

Demand for meat-free product is booming and plant-based diet is now becoming mainstream all around the world. The challenge of producing a good meatless product is the high friability of texture due to the lack of proteins to bind and hold the plant-based meat structure.

With food sensory development today, many manufacturers can produce meatless products to have fibrous, chewy, juicy, savory taste and meat-like appearance.

We can help you translate your great ideas into delicious plant-based food products. EMS innovation center is equipped with technologies, instruments, and most importantly expertise, always available to support your company toward greater innovations.

Healthy trend is potential in the market and has become the mainstream recently. Food innovation found a way out to add more fiber into the staple food; it is call “Resistant starch”. Resistant starch is a type of starch that resists digestion in human small intestine and passes directly to cause the fermentation in the large intestine. This function of resistant starch plays itself as a dietary fiber. They act as prebiotic and feed good bacteria in the human gut, which benefit wholesomeness to human body system. It greatly improves insulin sensitivity, lowers blood sugar levels, heals gut, benefits heart health and also helps in weight loss.

Healthy trend is potential in the market and has become the mainstream recently. Food innovation found a way out to add more fiber into the staple food; it is call “Resistant starch”. Resistant starch is a type of starch that resists digestion in human small intestine and passes directly to cause the fermentation in the large intestine. This function of resistant starch plays itself as a dietary fiber. They act as prebiotic and feed good bacteria in the human gut, which benefit wholesomeness to human body system. It greatly improves insulin sensitivity, lowers blood sugar levels, heals gut, benefits heart health and also helps in weight loss.

Healthy trend is potential in the market and has become the mainstream recently. Food innovation found a way out to add more fiber into the staple food; it is call “Resistant starch”. Resistant starch is a type of starch that resists digestion in human small intestine and passes directly to cause the fermentation in the large intestine. This function of resistant starch plays itself as a dietary fiber. They act as prebiotic and feed good bacteria in the human gut, which benefit wholesomeness to human body system. It greatly improves insulin sensitivity, lowers blood sugar levels, heals gut, benefits heart health and also helps in weight loss.

Healthy trend is potential in the market and has become the mainstream recently. Food innovation found a way out to add more fiber into the staple food; it is call “Resistant starch”. Resistant starch is a type of starch that resists digestion in human small intestine and passes directly to cause the fermentation in the large intestine. This function of resistant starch plays itself as a dietary fiber. They act as prebiotic and feed good bacteria in the human gut, which benefit wholesomeness to human body system. It greatly improves insulin sensitivity, lowers blood sugar levels, heals gut, benefits heart health and also helps in weight loss.

Healthy trend is potential in the market and has become the mainstream recently. Food innovation found a way out to add more fiber into the staple food; it is call “Resistant starch”. Resistant starch is a type of starch that resists digestion in human small intestine and passes directly to cause the fermentation in the large intestine. This function of resistant starch plays itself as a dietary fiber. They act as prebiotic and feed good bacteria in the human gut, which benefit wholesomeness to human body system. It greatly improves insulin sensitivity, lowers blood sugar levels, heals gut, benefits heart health and also helps in weight loss.

Clean label food is the preferred solution of producers and consumers alike. The clean label trend is strong, driven by the food label fight and consumer awareness. The aim is health and sustainability of the food we eat. Food manufacturers work hard to reformulate and clean their label while maintaining product properties. Finding a natural solution without additives and E-numbers is a challenge. SMS deep understanding of the nature of the raw materials we process can help to propose an alternative solution.

EMS offers natural clean label starch solutions, suitable for application in liquid food, yogurt, marinated meat, batter mix, frozen food, and coated nut.

The excellent absorption of emulsifying agent provides the desirable texture and smoothness

Emulsion systems are an integral part of many foods that combines two or more immiscible liquids together. Typically, food emulsions consist of oil phase containing hydrophobic compounds and aqueous phase containing water – soluble component. One phase is dispersed into the other phase as small droplet. Phase separation is always a major trouble of food emulsions causing undesirable texture and appearance.

Hence, emulsifier plays a key role on decreasing surface tension of oil and water due to the fact that it includes both hydrophobic and hydrophilic part. Consequently, it can penetrate into both phases and form micelle structure stabilizing a small droplet in continuous phase. With this particular, the wider opportunities are opened up for food manufacturers. Our starch solution is specially designed to act as an excellent emulsifying agent, to stabilize food emulsion system and enhance the texture with smoothness and desirable mouthfeel in long shelf life.

Spray-drying encapsulation becomes increasingly important in food manufacturing as an innovative approach in carrying functional ingredients including flavors, nutrients, bioactive compounds, etc. and release in the correct time. To encapsulate oil based soluble materials by spray-drying process; it requires an excellent emulsification property to well distribute the oil-based soluble material throughout the slurry of wall or encapsulation matrix (aqueous system, spray drying or extrusion process) and to form core material from deposition of the wall material.

With this fact, we provide the solution for food manufacturers to minimize loss and degradation of functional ingredients in order to improve product quality as well as enhance sensory experience of customers.

Demand of healthy food is increasing due to people adopt a strong attitude toward healthy life. Most consumers want foods with minimal fat but the taste must still be indulgent. Reducing fat content in foods including bake goods, dairy and mayonnaise will distract food characteristics in terms of texture profile, mouth feeling, and organoleptic properties. This could challenge manufactures to develop low-fat foods with similar qualities to full-fat foods.

EMS provides outstanding solutions for low-fat foods. You can surely deliver the right creamy texture and indulgent mouthfeel to your consumers while conforming minimal fat content.

Food is a complex system of biopolymers, including proteins, fat and carbohydrates. Ingredients in foods and process conditions play a cooperative role on food texture by association of food micro-structure. Selecting the right ingredients is a key factor for food specialists to create the right texture as customer’s need. Consumers always prefer quality of food due to its freshness and desirable texture during the whole shelf life. However, chemical and physical reaction in a long process virtually impacts food quality.

Therefore, to preserve a good texture as long as possible leaves a challenge to us to reformulate starch solutions for food manufacturers to enhance body, excellent texture, remain the freshness and finest condition until the products reach end consumers. Learn more EMS texturizing solutions through several kinds of food products.

Starch is commonly used to thicken and impart body texture in various kinds of soups & sauces. These products are available in wide range of acidity (pH), water activity (Aw), solid content depending on product characteristics. Besides, they can be processed without heat or cooked before using. The major problems commonly found are phase separation and viscosity reduction during a long shelf life due to the loss of water holding property of damage starch granule.

This leads to the solutions by chemical or physical modification of starch that effectively performs as thickening agent; excellent resistance to extreme process while delaying retrogradation phenomena during long product shelf life. EMS provides thickening solutions for consumer selections.

Demand for meat-free product is booming and plant-based diet is now becoming mainstream all around the world. The challenge of producing a good meatless product is the high friability of texture due to the lack of proteins to bind and hold the plant-based meat structure.

With food sensory development today, many manufacturers can produce meatless products to have fibrous, chewy, juicy, savory taste and meat-like appearance.

We can help you translate your great ideas into delicious plant-based food products. EMS innovation center is equipped with technologies, instruments, and most importantly expertise, always available to support your company toward greater innovations.

Healthy trend is potential in the market and has become the mainstream recently. Food innovation found a way out to add more fiber into the staple food; it is call “Resistant starch”. Resistant starch is a type of starch that resists digestion in human small intestine and passes directly to cause the fermentation in the large intestine. This function of resistant starch plays itself as a dietary fiber. They act as prebiotic and feed good bacteria in the human gut, which benefit wholesomeness to human body system. It greatly improves insulin sensitivity, lowers blood sugar levels, heals gut, benefits heart health and also helps in weight loss.

Healthy trend is potential in the market and has become the mainstream recently. Food innovation found a way out to add more fiber into the staple food; it is call “Resistant starch”. Resistant starch is a type of starch that resists digestion in human small intestine and passes directly to cause the fermentation in the large intestine. This function of resistant starch plays itself as a dietary fiber. They act as prebiotic and feed good bacteria in the human gut, which benefit wholesomeness to human body system. It greatly improves insulin sensitivity, lowers blood sugar levels, heals gut, benefits heart health and also helps in weight loss.

Healthy trend is potential in the market and has become the mainstream recently. Food innovation found a way out to add more fiber into the staple food; it is call “Resistant starch”. Resistant starch is a type of starch that resists digestion in human small intestine and passes directly to cause the fermentation in the large intestine. This function of resistant starch plays itself as a dietary fiber. They act as prebiotic and feed good bacteria in the human gut, which benefit wholesomeness to human body system. It greatly improves insulin sensitivity, lowers blood sugar levels, heals gut, benefits heart health and also helps in weight loss.

Healthy trend is potential in the market and has become the mainstream recently. Food innovation found a way out to add more fiber into the staple food; it is call “Resistant starch”. Resistant starch is a type of starch that resists digestion in human small intestine and passes directly to cause the fermentation in the large intestine. This function of resistant starch plays itself as a dietary fiber. They act as prebiotic and feed good bacteria in the human gut, which benefit wholesomeness to human body system. It greatly improves insulin sensitivity, lowers blood sugar levels, heals gut, benefits heart health and also helps in weight loss.

Healthy trend is potential in the market and has become the mainstream recently. Food innovation found a way out to add more fiber into the staple food; it is call “Resistant starch”. Resistant starch is a type of starch that resists digestion in human small intestine and passes directly to cause the fermentation in the large intestine. This function of resistant starch plays itself as a dietary fiber. They act as prebiotic and feed good bacteria in the human gut, which benefit wholesomeness to human body system. It greatly improves insulin sensitivity, lowers blood sugar levels, heals gut, benefits heart health and also helps in weight loss.