date:Jul 09, 2012
While some hydrocolloids are viewed as less consumer friendly, others enjoy a more positive image.
Thanks to its jam-making associations, pectin, in particular, is becoming more popular, according to Schulenburg, who says:We have a programme to help customers minimise additives, and a few have emerged as more attractive. One that jumps out is pectin. It does have an E number but is based on nature and well known by consumers.
However, its uses are limited; as Martin points out, non-modified p