date:Oct 10, 2019
ent for eggs to create upsurge in market
According to the study conducted by Fact.MR, allergenic nature of eggs act as a hurdle for some manufacturers in food applications. However, a new variety of citrus pectin has been developed that comprises of high pectin and acts as an egg replacer.
Citrus pectin is typically utilised for extending the functionality of eggs, rather than entirely replacing them. In combination with other hydrocolloids, citrus pectin can act synergistically in replacing an