n South African Food Review - The science behind pectin blending : company focus
|Article Title||The science behind pectin blending : company focus|
|© Publisher:||New Media Publishing|
|Journal||South African Food Review|
|Publication Date||May 2015|
During the preparation of many food products, fruit juice in particular, ingredients such as pectin, CMC, and Guar Gums are required. These are generally very difficult to introduce into liquids as they tend to form instant dry lumps.
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