Citrus Pectins as Emulsifiers From Interface to Emulsifying Behavior

Isolation, characterization and modification of citrus pectins

Article info: Received: 18 October 2012 Accepted: 10 December 2012 ABSTRACT Orange and lemon peels were used for obtaining pectic polysaccharides. Citrus peels were previously treated with 96% ethanol, and the obtained alcoholinsoluble solids (AIS) were subjected to a sequential extraction with hot distilled water and hot 0.5% HCl. Waterand acid-extracted orange (WEOP and AEOP) and lemon (WELP ...

Gelling Properties of High Methylester Classic Apple Pectins and Classic Citrus Pectins: Comparison in Dependence from Degree of Esterification and Setting Time TECHNICAL APPLICATION INFORMATION

Hydrocolloids as emulsifiers and emulsion stabilizers

We consider the essential molecular features of hydrocolloids having the ability to act as emulsifying agents and emulsion stabilizing agents. The criteria for effectiveness in protecting newly formed droplets against flocculation and coalescence are contrasted with the requirements to maintain long-term stability against aggregation, creaming and Ostwald ripening. To illustrate various aspects...

Pectins, Endopolygalacturonases, and Bioenergy

The precise disassembly of the extracellular matrix of some plant species used as feedstocks for bioenergy production continues to be a major barrier to reach reasonable cost effective bioethanol production. One solution has been the use of pretreatments, which can be effective, but increase even more the cost of processing and also lead to loss of cell wall materials that could otherwise be us...

Bioemulsans: microbial polymeric emulsifiers.

Bioemulsans are amphipathic proteins and/or polysaccharides that stabilize oil-in-water emulsions. Bioemulsans are produced by a wide diversity of microorganisms and have potential applications in the food, paper, paint, bioremediation, agriculture, detergent and cosmetics industries. The production of the RAG-1 emulsan has been studied in batch-fed fermentors via self-cycling fermentation and ...