Food Texture
2 articles
Food Science
Xanthan, Konjac, or Carrageenan? Matching the Hydrocolloid to the Snack Problem
Snack formulators use hydrocolloids like xanthan gum, konjac, and carrageenan to manage water and solve common product defects, with each offering distinct benefits from reducing oil absorption to achieving firmness or controlling moisture.
Dr. Lena Hanson·October 27, 2026
Food Science
Why Bread Goes Stale but Crackers Stay Crisp: The Science of Starch Retrogradation
Starch retrogradation is the molecular process that makes bread stale and crackers crisp. This process involves starch molecules re-crystallizing after baking, with the final texture depending on the food's initial moisture content.
Dr. Lena Hanson·October 25, 2026