High molecular weight food additives: where are we going?
1994
Abstract High molecular weight polymeric food additives (proteins and polysaccharides) are necessary components of many processed foods. However, given the growing tendency of consumers to avoid additives or ‘E numbers’ in foods, what are the future prospects of the market for food polymers? And how can a less confrontational atmosphere be developed between manufacturers and the public over this sometimes emotive issue?
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