The Japanese citrus fruit Citrus depressa yields high methoxyl pectin in higher quantities than grapefruit and lemon, and could be used as a gelling agent, researchers from Japan have reported. "The ...
Researchers in New Zealand are exploring the potential of buttercup squash as a source of pectin, and could offer industry a novel ingredient with new properties. Erin O'Donoghue from New Zealand ...
Global consumption of citrus pectin is expected to reach nearly 10,000 tonnes in 2018, a marginal rise of 400 tonnes over 2017, according to Fact.MR's new study. Overall growth of the citrus pectin ...
Fiber is the frenzied food word of the ’80s; in the quest for rosy-cheeked immortality, we’re sprinkling bran all over everything edible (and a lot of inedible stuff as well). Meanwhile, we continue ...
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