Since its discovery from the roots of elecampane (Inula helenium, Asteraceae) in 1817, inulin has been found in over 3,000 vegetables. Yacon (Smallanthus sonchifolius) roots contain the highest inulin content by weight, followed by sweet leaf (Stevia rebaudiana, Asteraceae), garlic … Continued

The post Inulin: Health Benefits, Food Applications and Market appeared first on Prospector Knowledge Center.

If you’ve ever been frustrated by clumping of table salt, spices, sugar, nondairy coffee creamer, or any other powdery or granulated food item, you understand the role played by anti-caking agents and why these would be added to such products. … Continued

The post Anti-Caking Agents: Silicon Dioxide and Tricalcium Phosphate appeared first on Prospector Knowledge Center.

Pea (Pisum sativum, Fabaceae) protein has various functional properties, including solubility, water- and oil-binding capacities, emulsifying, whippability, and foaming. Pea protein has been incorporated into beef patties, salad dressings, baked goods, and encapsulated ingredient powders to improve their functional properties. … Continued

The post Pea Protein: Benefits, Applications, and Outlook appeared first on Prospector Knowledge Center.