Using chitosan, an emerging ingredient extracted from fungi cell walls, may act as an anti-microbial ingredient for orange juice, and remove the need for pasteurization, says a new study.
Polysaccharides from brown marine algae could provide the
ingredients for a new wave of beverages with health benefits,
according to researchers in Ireland.
The gumminess texture of fresh mangoes could be improved through
the presence of an enzyme involved in the breakdown of plant cell
walls and in combination with calcium chloride.
