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Pectin adds extra points to a variety of foods
Pectin is a kind of food additive commonly found in the food industry. Its main function is as an emulsifier, stabilizer and thickener, which can thicken and stabilize and improve the taste. Pectin is widely used in baking products, jam products, meat products, solid beverages, soft candy and other products.
2019-02-26
MORETalking about the new use of "pectin" in acidic milk beverage
So far, there has not been a method in which pectin is mixed with other thickening polysaccharides, and the effect of the interaction between them has not been clarified.
Therefore, the researchers studied the effect of the combination of gum arabic and high methoxyl pectin (HM pectin). The new effects of stabilizers blended with pectin and gum arabic in acidic milk drinks are described below.
2019-02-26
MOREIndispensable phytochemicals - dietary fiber, pectin
Dietary fiber is present in the cells and cells of plants. There is no way to be digested and absorbed by intestinal enzymes. Its ingredients are also carbohydrates. However, because the way of linking is different, the human body cannot digest and absorb. Dietary fiber can prevent and improve constipation problems, reduce the incidence of colorectal cancer, reduce fat and cholesterol absorption, and prevent cardiovascular disease. In addition, because dietary fiber has low calorie and can increase the feeling of satiety, for those who need to limit calories or control calories, proper dietary fiber supplement can help control weight, but not as much as possible, every day. 20-35 grams of dietary fiber can achieve the effect, no more benefits to eat, and may also cause physical discomfort.
2019-02-26
MOREANZ plans to approve pectin and carrageenan as wine processing aids
According to the Australian Food Standards Agency (FSANZ) news, on February 20, according to the Australian Food Standards Agency issued a 06-17 announcement, it is proposed to approve pectin and carrageenan as wine processing aids. Request for comments as of April 3, 2017.
This application was submitted by the Australian Wine Producers Association. The association applied pectin and carrageenan as wine processing aids to remove heat-labile proteins from the wine production process and act as clarifying agents.
At present, ANZ has approved pectin and carrageenan as processing aids for some foods.
ANZ Food Standards Bureau believes that pectin and carrageenan are used in wine production to meet technical requirements and will not pose a threat to human health, so no dietary exposure assessment is necessary. The use value of pectin and carrageenan is greater than cost.
2019-02-26
MOREHow to choose high fat pectin and low fat pectin
Pectin can be divided into high-fat pectin and low-fat pectin according to the degree of esterification. Generally, the esterification degree of high-fat pectin is 65%-70%, and low-fat pectin is 25%-35%. Which products should use high-fat pectin, and which products use low-fat pectin? Please listen to Chuanglian's edible rubber net.
2019-02-26
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