CP Kelco, a US-based global producer of specialty hydrocolloid ingredients, has announced the market availability of GENU Explorer Pectin ND-200, a label-friendly food ingredient solution designed for neutral pH dairy desserts.
Premium Ingredients has developed new stabilisers for acidified dairy drinks that it says will alleviate some of the strain created by rising prices and dwindling availability of pectin.
Pectin extracted from by-products of processing of vegetables like butternut and beetroot show promise for stabilizing emulsions and could offer interesting new ingredients for emulsion-based foods.
Strong and stable gels producedby subjecting pectin to the action of enzymes may offer alternatives to acid-sugar gels already used in foods, says new research from Korean and American scientists.
Pectin extracted from low-grade ‘Golden Delicious’ apples may offer an interesting alternative for jams and confectionery, suggests new research from Mexico.
Using sugar beet pectin to coat proteins could lead to the
formation of core-shell systems for use as encapsulators or fat
replacers, suggests new research.
Mango, banana, and pumpkin have all been mentioned as alternative
pectin sources - but are they industrially viable? In the final
part of an in-depth special series, FoodNavigator examines the
potential of alternative sources of pectin...
Health and wellness is creeping in to every aspect of the food
industry. In the third in an in-depth special series, FoodNavigator
examines the potential for pectin offer formulation solutions when
targeting the health and wellness...
Whether pectin will ever be more than a gelling agent and
stabiliser and be labelled as a health ingredient depends on
science and money. In the second part of an in-depth special
series, FoodNavigator examines the health claims for...
At a recent conference on hydrocolloids the discussions were
dominated by health and price. In the first in a special
series, FoodNavigator examines the potential opportunities and
challenges for pectin for health.
The rise in health and wellness, a 'sea of change' in the food
industry, is creating challenges for formulators, but hydrocolloid
companies can offer solutions, says CP Kelco.
Tapping into the trend for alternative sources of pectin,
researchers based in Belgium and Cameroon, have reported that
pectin from banana skin could find application as a gelling agent.
A collaboration between researchers in Cameroon and France is
exploring the potential of ambarella peel as a source of pectin,
and could offer industry a novel ingredient with new properties.
The Japanese citrus fruit Citrus depressa yields high
methoxyl pectin in higher quantities than grapefruit and lemon, and
could be used as a gelling agent, researchers from Japan have
reported.
A collaboration between researchers in Cameroon and France is
exploring the potential of mango peel as a source of pectin, and
could offer industry a novel ingredient with new properties.
Researchers in New Zealand are exploring the potential of buttercup
squash as a source of pectin, and could offer industry a novel
ingredient with new properties.
Pectin extracted from pumpkin and then modified using an enzyme
could offer an interesting alternative for jams and confectionery,
suggests new research from Russia.
New technology to extract pectin from sugar beet pulp could reduce
extraction times and expand the potential of the ingredient,
suggests research from the ARS.
Increased understanding of pectins, a major component of plant cell
walls, is opening the door to novel applications, as well driving
research into new sources, says a new review.
Hydrocolloid industry sees competition step up a gear as US
ingredients firm Cargill, for the first time, buys into the pectin
market through the acquisition of Citrico, reports Lindsey
Partos.
Consolidation continues for the food ingredients slice of the
industry chain as US ingredients behemoth Cargill enters the pectin
market for the first time, announcing the acquisition today of
insolvent citrus product supplier Citrico,reports...
The gumminess texture of fresh mangoes could be improved through
the presence of an enzyme involved in the breakdown of plant cell
walls and in combination with calcium chloride.
