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Article: Multi-functional gum gets final FDA approval: gellan gum offers formulators low use levels and high versatility. (Foods of Tomorrow )
- Article from:
- Food Processing
- Article date:
- February 1, 1993
- Author:
CopyrightCOPYRIGHT 1993 Putman Media, Inc. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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The development of gellan gum as one of the most versatile and functional texturizing, stabilizing, and film-forming ingredients yet developed for processed foods has been followed by Food Processing Magazine since 1988, when the announcement of its discovery was made at a seminar in Chicago. We again covered it's highly functional qualities in a variety of food products just before it received FDA approval in 1990 as a stabilizer and thickener in glazes, icings, frostings, and non-standardized jams and jellies. And now, it has received final FDA approval for use in processed food products.
Gellan gum is the second fermentation-derived polysaccharide to receive ...