PECTINS have been utilized for their functionality in foods for many years. Ubiquitous in the conserves and preserves industries, development of pectin’s has centred on its use to impact texture in high sugar system. Pectins are a family of complex polysaccharides, homogalacturonan and rhamnogalacturonan.
Studies have demonstrated that grain fibers can effectively lower the blood sugar level and are therefore a proven method against cardiovascular disease and type 2 diabetes.
It was recommended that people with high cholesterol levels avoid eggs. But it turns out the cholesterol content for which they
have been vilified is much lower than it was 10 years ago Though, people with high blood cholesterol should limit their egg consumption to no more than two a week
Brown Rice, Oats and Buckwheat are unrefined; meaning the fiber content in the form of outer covering is not lost during processing. Thus, calories, carbohydrate, small amount of protein, some important vitamins and mineral content are also retained.
Lactose is a form of sugar found in milk. Lactose intolerance (also called lactase deficiency or hypolactasia) is the inability to digest lactose. Worldwide, 80 percent of the people cannot digest milk.
Salt of the Earth Ltd. completed a series of trials of plant-based, vegan and vegetarian meat alternatives. The trials successfully demonstrated the ability to create tasty meat analogs with less sodium.
Cargill has introduced a newly developed texturizing solution that will enable European confectionery manufacturers to achieve optimal texture and transparency while reducing drying time by up to 50 percent for their gelatin-free winegum applications.
The sweet and tart pineapple was once a symbol of the social elite. The ruling elites – who held power, talent, and wealth – used the fruit as an adornment for their luxurious banquet tables.
ERYLITE® is erythritol produced by yeast fermentation. It has become popular as a replacement for sugar in many applications. The use of ERYLITE® in novel, sugar-free binder syrup extends that range of applications and it serves as a useful tool for formulators.
Food and sulfuric acid – at first sight, this combination seems impossible. Actually, highly diluted sulfuric acid is an approved acidifying agent and is approved as a food additive in Europe under number E513. In Leverkusen, LANXESS manufactures this product at food-grade quality.