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... high levels of beta-glucan (polysaccharides) can impair mash or beer filtration, causing a distinctive ‘beta-glucan haze’, said kerry, due to insufficient hydrolysis (decomposition of a chemical compound on contact with water) during mashing, which is important in high level barley adjunct brewing, where adjunct are unmalted grains that supplement main mash ingredients such as barley

the move is on to further muddy the waters pertaining to high fructose corn syrup (hfcs). the goal is to convince or confuse consumers into thinking that hfcs is like sugar by changing its name to corn sugar. while there are issues that surround processed sugar, hfcs or corn sugar presents a wider problem. the primary concern is how hfcs is metabolized by the body and the hidden, and not-so-hidden, genetic modifications it undergoes.

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

... they are good sources of dietary fibre, especially soluble fibre such as alginates, which can influence satiety and glucose uptake from foods – these soluble polysaccharides may also act as prebiotics, stimulating growth of beneficial bacteria in the colon

... viscous dfs – polysaccharides such as gums, pectin, psyllium, and beta-glucans – have been associated with slower gastric emptying, extended transit time through the small intestine, and modifying starch digestion – consequently altering the glycaemic index (gi) of starch-based foods

... common additive galactomannans are polysaccharides made up of mannose and galactose in varying ratios, and are commonly used in foods as additives and stabilisers

treatment by high pressure processing (hpp) was seen to enhance the consistency of both ‘poor’ and ‘good’ quality gum arabic, finds new research from two uk universities. but the scientists based at the university of reading and the university of nottingham said that their results, published in food chemistry, would suggest that, although pressure treatment may enhance overall consistency of the gums, it cannot be used to convert, in rheological terms, a ‘bad type’ gum into a ‘good type’.

... “it survives and grows on conveyor belts (cbs) and can secret extracellular polysaccharides to adhere and form biofilms

... syrups form the base of many confectionery products and a wide variety of flavours, rheological and textural properties can be obtained or modified using different types and concentration of sugars, acids, flavours, colours, and polysaccharides, state the researchers

... the main focus in ongoing research is a group of polysaccharides that contain the healing agents known as aloe polymannans