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Acetylated Opuntia atropes🌵 Mucilage: Physicochemical Characterisation and Application in Low-Fat Yogurt🥛
www.ftb.com.hr/archives/200...
#cactusmucilage #hydrocolloids #SDG3 #SDG12 #dairy #foodstabilization #Opuntiaatropes #ftbjournal
The graphical abstract illustrates the extraction and acetylation of mucilage from Opuntia cladodes and its application in low-fat yogurt. The acetylated mucilage is incorporated at different concentrations, with or without gelatine, to evaluate its functional effects. The addition of acetylated mucilage reduces syneresis and improves water retention, while its combination with gelatine increases viscosity.
October 30, 2026 at 9:43 AM