New Emulsifier from Sugar Beets
Published: 14 May 2017
Copyright: Wiley-VCH Verlag GmbH & Co. KGaA, Weinheim
Source / Publisher: Journal of Agricultural and Food Chemistry/ACS Publications
Associated Societies: American Chemical Society (ACS), USA
Published with permission.
Emulsifiers are used in many food products such as dairy products or sauces. They keep water- and oil-based ingredients from separating and improve the texture of the products. Natural emulsifiers, e.g., polysaccharides or phospholipids, are preferred for the use in foods.
Jochen Weiss, University of Hohenheim, Stuttgart, Germany, and colleagues have evaluated the properties of sugar beet extract as a natural emulsifier for food applications.
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