Why Did It Take So Long?
Pectin has long been used as a thickener in a variety of foods, dating back at least to the Middle Ages. So why has it taken so long for it to be used in the way outlined below in commercial food production? If I had to guess, I would say the answer has something to do with dollars…..
via FoodNavigator RSS by stephen.daniells@decisionnews.com on 15/03/10
Using pectin as a fat replacer may produce baked goods with 30 per cent less shortening, while producing a more tender texture, says new research.
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