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Compare stability of different hydrocolloid emulsions.

Publication: Emerging Food R&D Report
Publication Date: 01-JUN-09
Format: Online
Delivery: Immediate Online Access

Article Excerpt
Many hydrocolloids are derived from natural sources. For example, carrageenan is extracted from seaweed, gelatin is produced by the hydrolysis of proteins of bovine and fish origin, and pectin is extracted from citrus peel and apple pomace. Gelatin desserts are made from gelatin powder.

Scientists at the University of Minnesota investigated the performance of several hydrocolloids used to stabilize emulsions...

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