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|Title:||Application of high‐pressure homogenization on gums|
|Author:||Belmiro, Ricardo Henrique|
Tribst, Alline Artigiani Lima
|Abstract:||High‐pressure homogenization (HPH) is an emerging process during which a fluid product is pumped by pressure intensifiers, forcing it to flow through a narrow gap, usually measured in the order of micrometers. Gums are polysaccharides from vegetal, animal or microbial origin and are widely employed in food and chemical industries as thickeners, stabilizers, gelling agents and emulsifiers. The choice of a specific gum depends on its application and purpose because each form of gum has particular values with respect to viscosity, intrinsic viscosity, stability, and emulsifying and gelling properties, with these parameters being determined by its structure. HPH is able to alter those properties positively by inducing changes in the original polymer, allowing for new applications and improvements with respect to the technical properties of gums. This review highlights the most important advances when this process is applied to change polysaccharides from distinct sources and molecular structures, as well as the future challenges that remain|
|Editor:||John Wiley & Sons|
|Appears in Collections:||FEA - Artigos e Outros Documentos|
NEPA - Artigos e Outros Documentos
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