Polysaccharides have been put forward as a cheaper alternative to phosphates to help retain water in prawns under commercial conditions, a study has decided.
The days of cheeses coated with synthetic substances may be drawing to a close as new research suggests that natural polysaccharides may provide edible coatings for household favourites.
Gleditsia triacanthos seeds from the Americas could present a new
source of hydrocolloids for the food industry, says a new study
that investigated their functional properties depending on
extraction methods.
A new study proving the efficacy of using beet molasses as a
substratum to produce Xanthonomas and gelling polymers could be of
great interest to the food industry.
UK carbohydrate giant Tate & Lyle this morning announced plans
to develop and manufacture a new range of food ingredients based on
its fermentation capability.