Soybean soluble polysaccharide (SSPS) modified by a
rhamnogalacturonase (RGase) enzyme could be used in flavour
emulsions, and is a potential replacement for gum arabic, say
researchers from Fuji Oil Company.
A new fat replacer from stabilizer firm Gum Technology Corporation
claims to offer texture and moisture binding benefits to
manufacturers of low- or no-fat products.
A patented grape seed extraction process shows how mainstream
beverage makers can increasingly take advantage of the growing
niche market for health drinks, writes Anthony Fletcher.