USA: source www.flex-news-food.com from
United States Patent and Trademark Office (USPTO
....Historically, several different hydrocolloids
have been put to use in confectioneries.
Gelatin was among the earliest hydrocolloids used,
especially in candies and gums. But gelatin is not only
ineffective as a hydrocolloid in bakery jams but in
recent years it has also become somewhat less preferred
by food producers overall because it fails to meet
the dietary guidelines of vegetarians and Jewish kosher,
and Moslem halal practitioners, and also has a pronounced,
if unfair, association with Bovine Spongiform Encephalopathy....
Read more Pectin for Heat Stable Bakery Jams - Food Industry News:
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