An edible film composed of fat and iota- carrageenans may outperform traditional fat-based carriers for flavours, says fundamental new research from France. A range of ten flavours were encapsulated ...

Combining fat and iota- carrageenans could form edible films for flavour encapsulation, says fundamental new research from France and Spain. Encapsulating aroma compound in iota-carrageenan fat led to ...

French scientists continue to expand the potential of carrageenan films to encapsulate and control the release of flavors, with new data showing superiority over established options. According to ...

The high antioxidants and polyphenols content in passion fruit peels show significant potential to preserve fresh fruits and fresh cuts in an edible food coating, shows research from the University of ...