French biomarine specialist Algaia is collaborating with German ingredients producer Herbstreith & Fox (H&F) to provide a combination of high-quality pectin and alginates for baking applications.
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.
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.
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.
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.