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All Journal Jambura Journal of Chemistry
Ogunsanmi, Ayomide Oluwaseyi
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Chemistry

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Roles of Polysaccharide Gums in the Food and Beverage Industries: A Review Abdulrazaq, Opeyemi Olabode; Olabode, Ponmile Akeem; Obunadike, Chizoba Victory; Ogunsanmi, Ayomide Oluwaseyi; Muhammed, Zahradeen; Lawal, Isah Abdulshakur; Yakubu, Yussif Yunusah
Jambura Journal of Chemistry Vol 6, No 2 (2024): August
Publisher : Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37905/jambchem.v6i2.16001

Abstract

Polysaccharides have been used in the food business for a variety of beneficial purposes over the years. The food and beverage businesses must satisfy customer demands while using natural components that perform their technological functions in processed foods. This puts them in increasingly difficult situations. Polysaccharides have numerous useful food uses as stabilizers, thickening agents, and emulsifiers that could be used as additives in the relevant food sectors. In the context of food industry innovation, this review discusses understanding regarding the functions and uses of polysaccharide gums.
Co-Authors Abdulrazaq, Opeyemi Olabode Lawal, Isah Abdulshakur Muhammed, Zahradeen Obunadike, Chizoba Victory Olabode, Ponmile Akeem Yakubu, Yussif Yunusah