The Industrial Technology Development Institute (DOST-ITDI) has developed a stabilizer from a new source - okra. Most stabilizers or natural hydrocolloids come from plant (pectin, carrageenan, cellulose gum, locust bean gum), animal (gelatin), or microbial (xanthan gum, gellan gum) sources. Hydrocolloids are water-loving and are used as functional ingredients to increase product consistency, improve the gelling effect, and control the microstructure, texture, flavor, and shelf life of food or non-food products. Oliver C. Evangelista, team leader of the project on sourcing hydrocolloids from okra, said, "local markets have a daily oversupply of okra, including an excess volume of off-specs and material rejects." He added that this excess volume of off-specs makes okra an ideal source of natural hydrocolloid because this new demand will not be competing with current uses for it. Evangelista is thus encouraging food manufacturers ...
Tired of scrolling past the noise? Welcome to On the Spotlight! We cut through the clutter to bring you the current events, business breakthroughs, and technology innovations that are reshaping the world. From the latest product launches and game-changing wellness trends to the fascinating personalities driving it all, if it's new, noteworthy, and worth your time, you'll find it here first.