Abstract: The present invention relates to citrus pectin characterized by a low degree of methyl esterification yet a high intrinsic viscosity, a process for producing pectin using citrus peel and use of an enzyme endogenous to citrus peel to produce pectin.

Abstract: Methods for producing an activated pectin-containing biomass composition are provided. The method includes (A) mixing a starting pectin-containing biomass material having an insoluble fiber component and an insoluble protopectin component with an aqueous solution of an alcohol to form a mixture; (B) activating the starting pectin-containing biomass material to form an activated pectin-containing biomass material having the insoluble fiber component and a soluble pectin component by subjecting the starting pectin-containing biomass material to (i) an activating solution formed by adding acid to the mixture to adjust the pH of the mixture within the range from at or about 0.5 to at or about 2.

Abstract: The present invention relates to citrus pectin characterized by a low degree of methyl esterification yet a high intrinsic viscosity, a process for producing pectin using citrus peel and use of an enzyme endogenous to citrus peel to produce pectin.

Abstract: Carrageenan-based compositions containing a carrageenan, a starch, a plasticizer, water, and an optional buffer are disclosed, in which the carrageenan has both a potassium content of less than 4 wt. % and a viscosity configured to produce capsules on pressure-free rotary die equipment. Films and capsules can be formed from the carrageenan-based compositions.

Abstract: Methods for producing an activated pectin-containing biomass composition are provided. The method includes (A) mixing a starting pectin-containing biomass material having an insoluble fiber component and an insoluble protopectin component with an aqueous solution of an alcohol to form a mixture; (B) activating the starting pectin-containing biomass material to form an activated pectin-containing biomass material having the insoluble fiber component and a soluble pectin component by subjecting the starting pectin-containing biomass material to (i) an activating solution formed by adding acid to the mixture to adjust the pH of the mixture within the range from at or about 0.5 to at or about 2.

Abstract: Methods are provided for making a fermented milk product in which a stabilizing additive is introduced before fermentation. The methods generally include (1) combining milk and pectin to form a mixture, (2) heat treating the mixture, and (3) fermenting the mixture. In some embodiments, the methods further include combining the milk and pectin with a low acyl gellan gum. The methods also may include homogenizing the mixture before heat treating the mixture and/or after fermenting the mixture. Also provided in embodiments herein are fermented milk products.

Abstract: A process for dewatering biomass material comprising polysaccharide and water. The process comprises wetting the biomass material with a wetting composition comprising an alcohol to form a biomass slurry comprising wetted biomass material and a liquid component, mechanically separating a portion of the liquid component from the biomass slurry, and mechanically separating at least a portion of the water from the wetted biomass material. A process for extracting polysaccharide from the biomass material and a dewatered biomass material are also disclosed.

Abstract: A process for preserving biomass material comprising polysaccharide, the process comprising contacting the biomass material with a preserving composition comprising alcohol to form a preserved biomass material and storing the preserved biomass material for at least 24 hours. At least a substantial amount of the polysaccharide may be extracted from the preserved biomass material with yields comparable to or improved over extraction from fresh non-preserved biomass material.

Abstract: A gel comprising water, pectin having a DE from about 62 to 75, soluble saccharide or sugar alcohol solids present in an amount from about 44 to 60% by weight of the gel, and a pH reducing agent for reducing the pH of the gel from a level from about 2 to 3. A method for making the gel without heating or cooling is also disclosed.

Abstract: An object is to provide an acid milk beverage, which shows no precipitation or aggregation and reduced whey separation, and which has a refreshing texture, even in cases where the acid milk beverage has a low solids-not-fat concentration. An acid milk beverage characterized by containing an acid milk beverage base and a pectin having an intrinsic viscosity of 5.9 to 8.5, a degree of esterification of 74 to 80, and a calcium reactivity of 230 or less is provided.

Abstract: Personal care compositions are provided that include acidified pectins at a concentration of about 2 to about 5% by weight. The acidified pectin includes a low ester pectin with a degree of esterification of about 30 to about 50 and a pH of about 2 to about 4. Desirably, the personal care composition is characterized as a viscous, fluid gel. Also provided are methods for preparing personal care compositions and methods for the use of personal care formulations.

Abstract: Air freshening gel compositions include a low ester pectin in an amount from about 0.5 to about 2.5 percent by weight, a substantially insoluble calcium salt in an amount from about 0.1 to about 0.50 percent by weight, water, and fragrance. Methods of making an air freshening gel composition include dissolving a low ester pectin in water, and combining a calcium salt with the pectin solution to form a gel solution containing from about 0.5 to about 2.5 percent by weight of the low ester pectin and from about 0.1 to about 0.50 percent by weight of the calcium salt.

Abstract: Embodiments of the present application relate to mildly acidic milk drinks and methods for preparation of mildly acidic milk drinks having a pH between about 4.7 and about 5.4. The acidic milk drinks generally include a milk product and a low ester pectin (LM-pectin). The milk product may be present in an amount sufficient to provide milk solids non-fats (MSNF) content in an amount of less than or equal to about 8.5% by weight of the acidified milk drink. The LM-pectin may have a degree of esterification (DE) in the range of about 25% to about 45% and a degree of amidation in the range of about 10% to about 20%.

Abstract: The present invention relates to a food concentrate in the form of a gel for use in stock, soup, sauce, gravy or as a seasoning ingredient for use in cooking and the process for preparing such a food concentrate gel. The concentrate is free or substantially free of syneresis and does not skin or re-gel when completely cold, after it has been diluted in aqueous liquid in a ratio of 1:10 to 1:100 under the application of heat and subsequently been allowed to cool. Gelation is induced by the addition of a sodium source to an aqueous solution of low methoxy pectin.

Abstract: A process for dewatering biomass material comprising polysaccharide and water. The process comprises wetting the biomass material with a wetting composition comprising an alcohol to form a biomass slurry comprising wetted biomass material and a liquid component, mechanically separating a portion of the liquid component from the biomass slurry, and mechanically separating at least a portion of the water from the wetted biomass material. A process for extracting polysaccharide from the biomass material and a dewatered biomass material are also disclosed.

Abstract: A process for dewatering biomass material comprising polysaccharide and water. The process comprises wetting the biomass material with a wetting composition comprising an alcohol to form a biomass slurry comprising wetted biomass material and a liquid component, mechanically separating a portion of the liquid component from the biomass slurry, and mechanically separating at least a portion of the water from the wetted biomass material. A process for extracting polysaccharide from the biomass material and a dewatered biomass material are also disclosed.

Abstract: A gel composition including a low ester pectin in an amount from about 1.0 to about 2.5 percent by weight of the gel composition, acetic acid in an amount such that the gel composition has a pH from about 2.4 to about 3.5, and having a gel strength from about 5 grains to about 250 grams. A method for making the gel is also disclosed. The method includes dissolving a low ester pectin in an acetic acid solution, heating the mixture to a temperature from about 80° C. to about 100° C., and cooling the mixture.

Abstract: Personal care compositions are provided that include acidified pectins at a concentration of about 2 to about 5% by weight. The acidified pectin includes a low ester pectin with a degree of esterification of about 30 to about 50 and a pH of about 2 to about 4. Desirably, the personal care composition is characterized as a viscous, fluid gel. Also provided are methods for preparing personal care compositions and methods for the use of personal care formulations.

Abstract: Personal care compositions are provided that include acidified pectins at a concentration of about 2 to about 5% by weight. The acidified pectin includes a low ester pectin with a degree of esterification of about 30 to about 50 and a pH of about 2 to about 4. Desirably, the personal care composition is characterized as a viscous, fluid gel. Also provided are methods for preparing personal care compositions and methods for the use of personal care formulations.

Abstract: Processes are provided for preparing acidified milk drinks having improved stability. In an aspect, the process involves adding an aqueous stabilizer solution including an HM pectin and one or more sequestrants to an acidified milk product to produce the acidified milk drink. The one or more sequestrants desirably are present in the aqueous stabilizer solution in an amount that is stoichiometrically greater than the concentration of calcium ions present in the aqueous stabilizer solution, and are present in the acidified milk drink in an amount that is stoichiometrically less than the concentration of calcium ions in the acidified milk drink. The resulting acidified milk drink is characterized as a stable, optically opaque, drinkable product.