Pectin from Citrus Canning Wastewater as Potential Fat Replacer in Ice Cream
نویسندگان
چکیده
منابع مشابه
Maltodextrin As Fat Replacer in Food Products: A Review
Partial hydrolysis of starch yields a product called maltodextrin, which has a dextrose equivalent of less than 20. Maltodextrin with a dextrose equivalent of less than 10 is used as a fat replacer in various products. Industries are constantly developing low-fat products or reducing the fat content of products as much as possible according to the wishes and tastes of consumers so that the calo...
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The problems associated with the consumption of high-fat foods have increased the requirement to use new formulations based on fat replacer. Inulin has textural properties and it’s a prebiotic source. Due to the cream’s wide usage in dairy industry, it is tried to make cream with textural and organoleptic characteristics that contains the least amount of calories. Meanwhile, Table cream (30%) w...
متن کاملGreen recovery of pectic polysaccharides from citrus canning processing water
Canned citrus segments are popularly consumed worldwide with a large global market. However, the production needs chemical treatment to remove segments membranes, producing a large amount of acidic and basic effluents with very high chemical oxygen demand (COD), causing serious environmental problems. This research is focused on the plant scale recovery of pectic polysaccharides from the above ...
متن کاملMicrobial production of pectin from citrus peel.
A new method for the production of pectin from citrus peel was developed. For this purpose, a microorganism which produces a protopectin-solubilizing enzyme was isolated and identified as a variety of Trichosporon penicillatum. The most suitable conditions for the pectin production were determined as follows. Citrus (Citrus unshiu) peel was suspended in water (1:2, wt/vol), the organism was add...
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ژورنال
عنوان ژورنال: Molecules
سال: 2018
ISSN: 1420-3049
DOI: 10.3390/molecules23040925