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.
Our understanding of the stability of emulsions may leap forward as UK scientists report the use of an atomic technique to probe the interactions of pectin.
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.
Replacing a dairy ingredient with one from citrus may not sound
plausible, but rocketing dairy prices are prompting formulators to
look elsewhere for ingredients. In the fourth part of an in-depth
special series, FoodNavigator examines...
The potential rise of sugar beet pectin use in the food industry
could see it substitute for gum arabic in emulsions, according to
new results from Wales.
Microencapsulation of oil ingredients, like omega-3, with sugar
beet pectin could provide an alternative to more traditional
encapsulating agents like milk proteins and gum Arabic, says a
German scientist.