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Pectin is used as a stabiliser in foods such as yogurt. A stabiliser or stabilizer is an additive to food which helps to preserve its structure. Typical uses include preventing oil-water emulsions from separating in products such as salad dressing; preventing ice crystals from forming in frozen food such as ice cream; and preventing fruit from settling in products such as jam, yogurt and jellies.
Baking powder – leavening agent; includes acid and base; Baking soda – food base; Balm, lemon – Balm oil – Balsam of Peru – used in food and drink for flavoring; Barberry – Barley flour – Basil (Ocimum basilicum) – Basil extract – Bay leaves – Beeswax – glazing agent; Beet red – color (red) Beetroot red – color (red)
Other sugar polymers include vegetable gums such as pectin from Citrus peel, guar gum from the guar bean, and locust bean gum from the carob bean.. Agar, alginin and carrageenan are polysaccharides extracted from algae, xanthan gum is a polysaccharide secreted by the bacterium Xanthomonas campestris, and carboxymethyl cellulose is a synthetic gum derived from cellulose.
Pectin is composed of complex polysaccharides that are present in the primary cell walls of a plant, and are abundant in the green parts of terrestrial plants. [5] Pectin is the principal component of the middle lamella, where it binds cells. Pectin is deposited by exocytosis into the cell wall via vesicles produced in the Golgi apparatus. [6]
Pectin is found naturally in many fruits, chiefly tart varieties of apples, oranges and berries like blueberries. When the fruit is heated, the pectin is activated and leached into whatever liquid ...
Stabilizers, thickeners and gelling agents, like agar or pectin (used in jam for example) give foods a firmer texture. While they are not true emulsifiers, they help to stabilize emulsions. Sweeteners are added to foods for flavoring. Sweeteners other than sugar are added to keep the food energy low.
Generally a mix of cayenne, garlic powder, cumin, cardamom, fenugreek, allspice, cinnamon, coriander and more, the Ethiopian spice blend berbere adds heat and loads of flavor to this satisfying ...
thickener, vegetable gum, stabilizer, gelling agent, emulsifier 412 A E U guar gum: thickener, vegetable gum, stabilizer 413 A E U tragacanth: thickener, vegetable gum, stabilizer, emulsifier 414 A E U gum acacia, gum arabic: thickener, vegetable gum, stabilizer, emulsifier 415 A E U xanthan gum: thickener, vegetable gum, stabilizer 416 A E U ...
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