Output details
13 - Electrical and Electronic Engineering, Metallurgy and Materials
Glyndŵr University
Characterization of the Surface-Active Components of Sugar Beet Pectin and the Hydrodynamic Thickness of the Adsorbed Pectin Layer
This paper results from a project funded by BBSRC [BB/C503770/1]. Sugar beet pectin is obtained as a by-product in the production of sugar. It has very little commercial value because unlike other pectins from citrus or apple it does not form gels. This paper demonstrates that sugar beet pectin is very effective as a stabiliser for oil-in-water emulsions and has particular potential as a gum arabic replacement in the stabilisation of flavour oils used in beverages. The results will be of particular interest to sugar beet processing companies and also companies involved in the supply of food emulsifiers.