Anti-caking agents – Function and Form
Anti-caking agents are anhydrous compounds that are added in small amounts to dry foods to prevent the particles from caking together and to ensure the product remains dry and … [Read More...]
Inulin: Health Benefits, Food Applications and Market
Since its discovery from the roots of elecampane (Inula helenium, Asteraceae) in 1817, inulin has been found in over 3,000 vegetables. Yacon (Smallanthus sonchifolius) roots contain the highest … [Read More...]
Pea Protein: Benefits, Applications, and Outlook
Pea (Pisum sativum, Fabaceae) protein has various functional properties, including solubility, water- and oil-binding capacities, emulsifying, whippability, and foaming. Pea protein has been … [Read More...]
Carrageenan: Types, Applications, Safety, and More
Carrageenans are a family of polysaccharides extracted from red seaweed with water at high temperatures and refined using either an alcohol-precipitation or a gel-press method. The most common red … [Read More...]
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