New Corn Fibre Gum Extraction Process Offers Emulsion Boost

A new process to isolate corn fibre gum and preserve more of its functional components may contribute to better emulsifying properties, say researchers.  The new isolation technique, developed by researchers from the US Department of Agriculture (USDA), is a further step in the development and expansion of the uses of corn fibre gum, which the authors have previously said has potential to eventually replace gum arabic as an emulsifying agent.

The research team, led by Dr. Madhav Yadav from the USDA's Agricultural Research Service, said that the new extraction process, which preserves more of the corn's functional components such as proteins and lipids, will help to produce a corn fibre gum that has better emulsifying properties.

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