Sugar beet pectin is being explored as a plant-based emulsifier that could serve as an alternative to conventional stabilizers in foods and beverages.

What research suggests:

• In model food systems, sugar beet pectin helped stabilize soft drink emulsions (with orange oil) and low-fat salad dressings, maintaining cloudiness, color, and droplet size during storage.
• It appeared more sensitive to salt addition than to heat treatment (80 °C), but stability could be improved by slightly increasing the amount of pectin used.
• Compared with some traditional emulsifiers, sugar beet pectin showed good functionality at lower usage levels, with minimal changes in viscosity or texture.
• Its non-gelling behavior may make it suitable for clear beverages and reduced-fat applications.

Why it matters:

For consumers, this research supports ongoing efforts to develop plant-based, clean-label products with appealing texture and appearance.

For the food and juice industry, sugar beet pectin represents a sustainable ingredient under study, potentially contributing to reformulation strategies that align with environmental and regulatory goals.

Bottom line:

Early findings point to sugar beet pectin as a promising candidate for creating stable, plant-based emulsions, though more industrial-scale research is needed before widespread application.

Reference: https://www.sciencedirect.com/science/article/pii/S0268005X22005744?via%3Dihub