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.
Organogels, seen by some as offering great potential as trans fat replacer and nutraceutical delivery systems, may still far from being used in finished products, says a new review.
Fundamental research from the US suggests that an enzyme could
convert sugars in the presence of olive oil to form 'nano
organogels' - potentially leading to novel delivery systems for
food preservatives, flavours, and bioactive...