News Column

Studies in the Area of Food Technology Reported from University of Helsinki

February 13, 2014



By a News Reporter-Staff News Editor at Food Weekly News -- New research on Food Technology is the subject of a report. According to news reporting out of Helsinki, Finland, by VerticalNews editors, research stated, "Aerogels are porous and lightweight materials capable of active sorption and releasing desired compounds and/or bearing mechanical load. Using polysaccharides as aerogel matrices instead of silicate or synthetic polymers has additional benefits."

Our news journalists obtained a quote from the research from the University of Helsinki, "Polysaccharides can be developed as bio-based, biodegradable, and/or edible materials in food applications. Polysaccharides that could be used to prepare aerogels include cellulose, hemicelluloses, marine polysaccharides, and starch, all of which have in common the ability to form gels either by themselves in the presence of water or with dications, other cross-linking agents, and/or other, blended, or mixed polysaccharides. After the liquid phase is removed, the dry aerogels form solid particles of various shapes and sizes that have high porosity and surface area."

According to the news editors, the research concluded: "These characteristics indicate vast possibilities for the use of polysaccharide aerogels as advanced food materials."

For more information on this research see: Prospects of polysaccharide aerogels as modern advanced food materials. Trends in Food Science & Technology, 2013;34(2):124-136. Trends in Food Science & Technology can be contacted at: Elsevier Science London, 84 Theobalds Rd, London WC1X 8RR, England. (Elsevier - www.elsevier.com; Trends in Food Science & Technology - www.elsevier.com/wps/product/cws_home/601278)

Our news journalists report that additional information may be obtained by contacting K.S. Mikkonen, University of Helsinki, Dept. of Food & Environm Sci, FIN-00014 Helsinki, Finland. Additional authors for this research include K. Parikka, A. Ghafar and M. Tenkanen.

Keywords for this news article include: Europe, Finland, Helsinki, Food Technology

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Source: Food Weekly News


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