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13 - Electrical and Electronic Engineering, Metallurgy and Materials

Glyndŵr University

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Output 6 of 64 in the submission

Article title

Characterization of the Surface-Active Components of Sugar Beet Pectin and the Hydrodynamic Thickness of the Adsorbed Pectin Layer

Type

D - Journal article

DOI

10.1021/jf801588a

Title of journal

Journal of Agricultural and Food Chemistry

Article number

Volume number

Issue number

First page of article

8111

ISSN of journal

1520-5118

Year of publication

2008

URL

Number of additional authors

Additional information

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.

Interdisciplinary

Cross-referral requested

Research group

None

Proposed double-weighted

Double-weighted statement

Reserve for a double-weighted output

Non-English

English abstract