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... the stability of emulsion formulations may be enhanced by including sugar beet pectin in addition to whey protein, with potential for encapsulation of value-added ingredients, says a new study ... according to new research published in food hydrocolloids, including enzyme-modified sugar beet pectin in a whey-protein stabilised emulsion made the emulsions more stable to a variety of challenges, including changes in ph, thermal processing, or freezing

... 5 per cent sugar, but it’s also made up of two sweeteners, artificial flavourings and a lot of starch and pectin, which act as thickeners

... the study, published in innovative food science and emerging technologies, suggests that it is possible to produce pectinolytic enzymes, which break down plant cell walls, for fruit juice clarification using the cheaper raw pectin rich substrates, at low temperatures ... “this isolate could be exploited for cold-active polygalacturonase (pgu) production using fruit wastes as substrates … cold active pgu enzyme production at 250c was good with cheap raw pectin substrates like orange peel, apple peel and mango peel …which are wastes from fruit processing industry,” said the authors, led by gopal reddy from osmania university ... reddy and colleagues explained that commercial pectinases of fungal origin are generally a mixture of enzymes including polygalacturonases (pgu), pectin lyases and pectin esterases; however they noted that esterases are “undesirable” in food and beverage manufacturing as they also produce methanol as end product

... however, gelatin alternatives have several drawbacks, said gia, explaining that while starches can lead to unpleasant textures due to high usage levels, plant derivative pectin results in a short texture and undue stickiness in some applications

the holidays will soon be over, but your waistline won't forget the sins of your overactive taste buds that quickly. if you're looking to get back on track with your eating habits, know that there are some great, all natural ways to curb your appetite.these natural appetite suppressants are not stimulants. instead, they work on the various pathways in the brain that control hunger. one of the main complaints of common appetite suppressors in the store is that they cause nervousness, dizziness and even heart palpitations.

... ” hydrosol’s dairy stabilising systems replace modified starch, where its newly launced product range combines hydrocolloids such as pectin or carob gum with dietary fibres and milk protein fractions, for use in yoghurts, quark and cream cheese

... the same quandary holds for two other additives, hpmc and pectin, which both got the efsa ok for reduction of post-prandial glycaemic responses and maintenance of normal blood cholesterol concentrations

... viscous dfs – polysaccharides such as gums, pectin, psyllium, and beta-glucans – have been associated with slower gastric emptying, extended transit time through the small intestine, and modifying starch digestion – consequently altering the glycaemic index (gi) of starch-based foods

... the term ‘e number’ is simply a reference given to food additives that have been approved for use in the eu and many of these are from natural sources - some of their familiar names include nitrogen, fatty acids, chlorophyll, pectin and vitamin c

leading premium brand, bonne maman, is being relaunched in australia by national food marketing and distribution business, menora foods. bonne maman, the unrivalled market leader in france with more than 35 percent of market share, is now available in australia at leading independent supermarkets and from september in selected coles stores nationwide. “menora foods is excited to add bonne maman conserves to its range of market-leading brands, and allow australians the opportunity to experience one of the most beautiful and well known french brands in the world,” said assistant managing director, sam schachna.