Breaking News on Food & Beverage Development - EuropeUS edition | Asian edition

Headlines > Science & Nutrition

News in brief

Okra extracts backed for natural hydrocolloid potential

Okra extracts backed for natural hydrocolloid potential

Carbohydrates extracted from the okra plant have potential to be used as a natural hydrocolloid that improves the quality of emulsions-based food products, say researchers.

New research evaluating the potential of carbohydrates isolated from okra for their use in food-based applications has suggested that extracts could improve the quality of some of the most popular emulsion-based food products including butter, mayonnaise, yoghurt and fruit drinks.

Led by Katerina Alba from the University of Huddersfield in the UK, the new research raises the possibility that the okra plant could provide a new source of natural hydrocolloids and could also be used in 'modified release formulations'.

"The purpose is to improve the quality of the product – its consistency, texture, how it breaks in the mouth, and its shelf-life," said Alba, who has recently published two research papers outlining the potential of okra as an emulsifier and for the use as an emulsifier and slow-release mechanism in food and pharmaceutical applications .

Post a comment

Comment title *
Your comment *
Your name *
Your email *

We will not publish your email on the site

I agree to Terms and Conditions

These comments have not been moderated. You are encouraged to participate with comments that are relevant to our news stories. You should not post comments that are abusive, threatening, defamatory, misleading or invasive of privacy. For the full terms and conditions for commenting see clause 7 of our Terms and Conditions ‘Participating in Online Communities’. These terms may be updated from time to time, so please read them before posting a comment. Any comment that violates these terms may be removed in its entirety as we do not edit comments. If you wish to complain about a comment please use the "REPORT ABUSE" button or contact the editors.

On demand Supplier Webinars

Colouring Foods: Market trends and technical challenges
DIANA, FOOD DIVISION
All supplier webinars