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The article discusses origin, use and functionality of stabilizers in ice cream. Topics include production of cellulose gum also called sodium carboxymethyl cellulose (CMC) from cellulose, Xanthan, a fermentation product produced by bacteria Xanthomonas campestris, extraction of alginate from the algae, and uses of pectin.

The article focuses on emerging food ingredients in the market, highlighting its technology, research, regulatory status, marketing, and potential applications. Some of these ingredients discussed are beta-carotene found in orange cauliflower, lucuma found in ice cream and other confectionery products, and pectin used as a gelling and thickening agent, beverage stabilizer and fat substitute. With the emerging developments in food technology, the global industry will have to remain strong, healthy and safe.

The article presents a study focusing on analysis of characterization of sugar beet pectin using the EcoSECc gel permeation chromatography (GPC) System Coupled with multi-angle light scattering, quasi-elastic light scattering, and differential viscometry. The study showed that the sugar beet pectin was determined to be polydisperse with respect to molar mass.

The article reports on the plan of Cargill to construct a pectin production facility in Brazil in 2019 which has abundant supply of citrus fruit.

The article informs that food ingredients maker CP Kelco has decided to spend more 10 million U.S. dollars to expand its pectin plant in Lille Skensved, Denmark as of October 2013 and reports that the plant produces amidated grades of the fruit extract for use in low-sugar jams.

The article offers update on emerging nutraceutical ingredients that combine bioactivity, health and technological functions. An overview of the evaluation of structure and function relationships relating to techno- and bio-functionality of complex carbohydrates is provided. It describes the technological function of branched pectins and shows the different pectic type structures of several plant sources and their bioactivities. The challenge of producing oligosaccharides is also discussed.

The article offers information on several gums and stabilizers including the Coyote Brand Tara Gum from Gum Technology Corp., pectin from Fenchem, and the Ceamfibre pectin fiber from CEAMSA is presented.

The article reports on the plan by CP Kelco, Atlanta, Georgia-based hydrocolloids producer, to increase the production capacity of pectin in Europe.

The article reports on an agreement signed by food processing company, Cargill Inc., to acquire the standard-grade pectin operations of chemical manufacturing firm, FMC, including a production facility at Milazzo, Italy.

In this article, the author focuses on a deal signed by the chemical firm FMC Corp., in which it acquired Pectine Italia SpA, a pectin maker. She informs that Marshall Fong, FMC marketing director, has stated that the firm needs pectins for providing whips, mousses and stirred yogurts to the food market. She also mentions the process of making pectin by using polysaccharides and fruit peels.

This section offers news briefs concerning the British livestock sector. One research suggests the use of piglet milk replacer to improve piglet productivity and reduce mortality. Kenneth McCullough of the Institute of Virology and Immunoprophylaxis talked about the health impact of porcine circovirus type 2 (PCV2) on the pig immune system during an event hosted by Merial Animal Health. Michael Marsden of Trident emphasized the nutritional benefits of pectin to livestock.

The article reports that Trident technical manager Michael Marsden has reminded livestock producers about the nutritional importance of pectins to livestock.

The article focuses on the benefits of nondigestible carbohydrates discussed in the Institute of Food Technologists (IFT) Press book "Nondigestible Carbohydrates and Digestive Health," edited by Teri M. Paeschke and William R. Aimutis. It says that carbohydrates include fructo-oligosaccharides, pectin, and arabinoxylans providing enhancement of immune health, mineral adsorption, and colon health. It mentions the book was developed from a symposia and meant for use by fiber products developer.

A preview of the Genu Beta pectin ingredients, which will be exhibited at the 2010 Institute of Food Technologists (IFT) Annual Meeting and Food Expo at the McCormick Place in Chicago, Illinois on July 17-20, 2010, is presented.

A preview of the Genu® Explorer pectin ingredients, which will be exhibited at the 2010 Institute of Food Technologists (IFT) Annual Meeting and Food Expo at the McCormick Place in Chicago, Illinois on July 17-20, 2010, is presented.

Reports on the acquisition of the global pectin business of Citrico, a manufacturer of citrus-based products for food and pharmaceutical industries, by Cargill. Significance of the acquisition to Cargill according to Robert Parmelee, president of Cargill Food System Design; Background on the alliances and capacity expansion made by Cargill in 2004; Plan of Cargill competitors Kelco and Danisco to expand their businesses.

This article reports that many hydrocolloids such as agar, pectin, gelatin, and carrageenan find widespread use in a variety of food and non-food applications. Most of them are valued for their high viscosity even at low concentration, and they are used to stabilize food products by preventing settling, phase separation, and crystallization. By controlling not only the viscosity but also the molecular weight, the range of applications can be extended. Size-exclusion chromatography (SEC or GPC) is a well-established characterization technique for such water-soluble polymers. By using SEC coupled with low angle light scattering, refractive index, and viscometer detectors, not only molecular weight distribution but also information on the viscosity, molecular size, molecular architecture, and cumulative weight fraction can be obtained from one single SEC run.

Reports on the investment made by Danisco to build a new pectin plant at São Paulo, Brazil that will expand its total pectin production capacity. Information on pectin production; Plan of Danisco to help soft drinks move toward new types of beverages; Background of Danisco.

Reports on the planned expansion of the pectin plant of Danisco at Smirice, Czech Republic. Capacity of the facility; Background on the company; Industrial applications of pectin manufactured by Danisco.