IFF

Last updated April 7, 2026

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Hydrocolloid modification and extraction technologies: IFFLast 5 Years Research Landscape

Native gellan and pectin structures lack the specific acylation levels and purity required for precise aeration and stabilization in complex food matrices.

What technical problems is IFF addressing in Hydrocolloid modification and extraction technologies?

Hydrocolloid structural instability

(7)evidences

Excessive acyl groups in gellan and pectin cause poor calcium tolerance and inadequate aeration in high-fat emulsions.