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We, the undersigned, an independent panel of recognized experts (the Expert Panel), qualified by our scientific training and relevant national and international experience in evaluating the safety of food and food ingredients, were requested by the Health and Food Technologies business unit of Cargill, Incorporated (Cargill) to determine the safety and the Generally Recognized As Safe (GRAS) st...

Currently, pectins are widely used in the cosmetic, pharmaceutical, and food industries, mainly as texturizing, emulsifying, stabilizing, gelling agents. Pectins polysaccharides composed of a large linear segment ?-(1,4) linked d-galactopyranosyluronic acids interrupted by ?-(1,2)-linked l-rhamnoses ramified short chains neutral hexoses pentoses. The characteristics applications strongly influe...

The increasing prevalence of coeliac disease (CD) and gluten-related disorders has led to increasing consumer demand for gluten-free products with quality characteristics similar to wheat bread. The replacement of gluten in cereal-based products remains a challenge for scientists, due to its unique role in network formation, which entraps air bubbles. When gluten is removed from a flour, starch...