|
|
Article: Pectin extraction process available for licensing.
- Article from:
- Emerging Food R&D Report
- Article date:
- December 1, 2001
CopyrightCOPYRIGHT 2001 Food Technology Intelligence, 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)
|
Pectin, an important processing ingredient, could be made in the United States instead of overseas for the first time in a decade, if the USDA-ARS can find a business partner that would license new technology developed by ARS scientists (Eastern Regional Research Center, ERRC, 600 East Mermaid Lane, Wyndmoor, PA 19038.)
Each year, the United States imports more than 7 million pounds of pectin at a cost of $6 to $12 per pound for use as a gelling agent in jellied foods and as a texturizing agent in premixed yogurt. Researchers at the Crop Conversion Science and Engineering Unit at the ERRC have patented a microwave-based technique that economically extracts ...