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... this increase was not noticed using other polysaccharides like dextran or polydextrose, said the group

... despite using predominantly non-food grade ingredients, the researchers indicate that the ‘manufacturing principal’ used in this study could be transferred easily to “other water-soluble polymers that have previously been electrospun and that are food-grade such as chitosan, dextran and gelatin”

... carrageenan has good textural properties and is a more cost effective hydrocolloid than dextran for use in semi liquid syrups for production of a wide range of confectionery products, claims a new study from mexico ... according to the study published in the journal food research international, the carrageenan samples (lamda and kappa) evaluated by the mexican scientists showed better rheological and textural properties, in a semi-fluid confectionery product, in comparison to dextran such as hardness, viscosity and adhesive force ... “these results show that the carrageenan type used in this study is a good alternative hydrocolloid to modify textural properties of syrups; moreover, its cost is less than 40 per cent compared with dextran,” said the scientists ... the study a syrup model was made with sucrose, high fructose corn syrup, gum (dextran or carrageenan), citric acid and waste, said the authors

... ellagic acid, a polyphenol with antioxidant activity, was used as a test substance and encapsulated in a liposome made from soybean lecithin, which was subsequently coated in a biopolymer composed of chitosan and dextran sulphate, researchers report in the journal of functional food

... dextran-fluorescein isothiocyanate, bovine serum albumin, and coomassie brilliant blue were used as model compounds to test the ability of the self-assembled nano-particles to encapsulate ingredients with no charge (nonionic), or a positive and negative charge, respectively

... researchers from north carolina state university studied the effects of dextran and glycerol on the rheological characteristics of alginate gels and found that the molecular size of an additive should be considered by formulators ... for dextran, the north carolina-based researchers tested both low and high molecular weight (mw) types ... while the low mw dextran was reported to have similar effects to glycerol, the high molecular weight dextran was found to change certain parameters associated with gel strength, including the a reduction in the so-called gel fracture stress and deformation properties ... “this response was hypothesised as a result from the large dextran molecules affecting network structure, and not due to the influence of high mw dextran on liquid phase viscosity,” they stated

a polysaccharide from kefir grains, kefiran, is able to form gels after freeze-drying and may offer a novel gelling agent for industry, suggests new research from argentina. the cryogenic gels were influenced by the concentration of kefiran, a water-soluble glucogalactan, and the physicochemical properties of the 'cryogels' could melt at mouth temperature, indicating their potential for food applications.