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... formulating soft drinks with food gums like pectin and propylene glycol alginate may protect enamel from the detrimental effects of citric acid, suggests a new study from germany ... the food gums could form a protective coating on the enamel surface of teeth, thereby protecting them from the dissolution and softening of enamel, according to findings published in dental materials ... the lab-based in vitro study, which used a citric acid solutions modified with the food polymers, indicated that pectin and propylene glycol alginate also have potential in this area ... study details professor jandt and his co-workers prepared citric acid solutions modified with the food-approved polymers at a level of 1 per cent

... food gums like gellan gum and pectin may hold the key to success in the growing market for whey-based beverages, as manufacturers look to offer dairy beverages at competitive prices

... the quality and stability of white sauce – a mainstay of frozen dish formulations – could benefit from small amounts of food gums, says a new study from spain ... “there are no scientific studies that evaluate the effect of gums on the freeze/thaw and heating stability of white sauces,” they said ... their findings, published in food hydrocolloids , represent the first report of how adding small amounts of xanthan gum (satiaxane cx 91, cargill) and locust bean gum (viscogum be, cargill) could improve the stability, and thereby the quality, of white sauces made from starches of corn, waxy corn, potato, and rice ... “when planning white sauce formulations it is important to take into consideration the relative proportions of the starch and gums, their ionic character and the presence of other ingredient such as milk proteins, among other factors, due to the complex interactions that could develop both during the preparation process and during the cold storage of the sauce,” concluded the researchers ... two segments – frozen savoury food and frozen vegetables – experienced growth of more than 10 per cent, to £867m (€1 billion) and £399m (€463 m) ... source: food hydrocolloids published online ahead of print, doi: 10 ... 001 “improving effect of xanthan and locust bean gums on the freeze-thaw stability of white sauces made with different native starches” authors: a

... hyung hahn will continue in the position of president asia-pacific, while martin sapone, formerly director, global food sales, will become vp and regional manager of the americas ... originally formed in 2000 by the combination of copenhagen pectin/food gums division of hercules incorporated and the kelco biopolymers group of monsanto/pharmacia corporation, cp kelco is now owned by jm huber corporation and includes huber's former noviant business

... cp kelco aps was formed in 2000 by the combination of the copenhagen pectin/ food gums division of hercules incorporated and the kelco biopolymers business of monsanto company