CP Kelco ApS

The relationship between the mol. structure and composition of carrageenan and its milk gelation properties has been studied using chemometric and machine learning tools.Carrageenan types-κ-carrageenan and κ/ι-hybrid- were analyzed for their gel and breaking strengths, crucial for their industrial application as food gelling and thickening agents.Four anal. platforms, Fourier-transform IR spectroscopy (FT-IR), NMR (NMR) spectroscopy, size-exclusion chromatog. with multi-angle light scattering detection (SEC-MALS), and inductively coupled plasma mass spectrometry (ICP-MS), were employed to characterize the mol. structure and composition aiming to predict milk-carrageenan breaking strength.Both single and multi-block predictive modeling were applied to predict functionality, challenging the conventional approach that relies only on single anal. platforms for prediction.Support Vector Machine (SVM) trained on FT-IR spectra, achieved the most accurate predictions, indicating its potential as an efficient alternative to traditional characterization methods by requiring only measurements directly on the carrageenan powder rather than the laborious functionality testing.In examining multi-block modeling, particularly through Sequential and Orthogonalized PLS (SO-PLS), the study evaluated the added value of incorporating further anal. blocks.While adding SEC-MALS and ICP-MS data did not significantly improve prediction models, their inclusion enriched the causal understanding of carrageenan's structure-function relationship.

Citrus fruit is industrially utilized for co-producing fruit juice, aromatic oils, and peel for pectin productionCitrus peel is today by far the most important source of com. pectin.Amongst the citrus fruits, orange is the more abundantly available source, and it is today used for a considerable amount of pectin.Anyway, since production of pectin from orange peel involves significant technol. challenges, lime and lemon have a longer tradition in the pectin industry, and together they still account for the largest production volumeCom. pectin from lime and lemon peel is characteristic by having a very high proportion of polymeric material that in anal. upon exhaustive hydrolysis yields galacturonic acid.The mols. are on average elongated having large [η]/M_w-proportion in comparison with pectin from at least some other studied sources.The traditional pectin manufacturing process comprises incubation of the materials at elevated temperature and low pH in order to increase the yield of pectin and also reduce the pectin degree of Me esterification (DM) to the level that suits com. uses.The de-esterification with acid is believed to remove esterified Me groups randomly, so that the substitution pattern approaches statistical randomness.In published literature it is sometimes postulated that the above traits, high galacturonide content and elongated shape, are a consequence of the massive acid use.Both traits are highly desirable for the traditional technofunctional uses for pectin, viz. gels and protein stabilization, but the putative beneficial physiol. effects that have been published for diverse, mostly noncommercial, pectin preparations may perhaps depend on other characteristics.Thus, it is interesting to study pectin samples of higher non-galacturonide content, or different shape, or different pattern of Me ester substitution.The use of enzymes for de-esterifying pectin has been com. implemented in the pectin industry, and it is nowadays possible to produce citrus pectin of low DM without exposing the materials to excessive acidity.It has thereby become possible to assess to how large extent the typical traits of present-day com. pectin are predetermined by the protopectin of the raw material, vs. the alternative, that they are a consequence of manufacturing conditions.The present paper addresses this question as well as the differences in DM substitution pattern between acid de-esterified and enzyme de-esterified pectin.

The potential use of pectin for skin care was investigated.It was found that the mol. weight of pectin does not affect the buffering capacity or the rate of pH-drop.Moreover, the degree ofesterification was inversely proportional to the ability of pectin to consume alkali.It can also be stated that pectin does not cause skin irritation and skin sensitization as a result of repeated applications, as well as it shows a significant increase in stratum corneum moisturization, a directional increase in transepidermal moisturization and a highly significant pH buffering capacity.Its potential applications in personal care products were presented.