Potential of Wood Hemicelluloses and Their Derivates as Food Ingredients

• A holistic utilization of all lignocellulosic wood biomass, instead of the current approach of using only the cellulose fraction, is crucial for the efficient, ecological, and economical use of the forest resources. Use of wood constituents in the food and feed sector is a potential way of promoting the global economy. However, industrially established food products utilizing such components are still scarce, with the exception of cellulose derivatives. Hemicelluloses that include xylans and mannans are major constituents of wood. The wood hemicelluloses are structurally similar to hemicelluloses from crops, which are included in our diet, for example, as a part of dietary fibers. Hence, structurally similar wood hemicelluloses have the potential for similar uses. We review the current status and future potential of wood hemicelluloses as food ingredients. We include an inventory of the extraction routes of wood hemicelluloses, their physicochemical properties, and some of their gastrointestinal characteristics, and we also consider the regulatory route that research findings need to follow to be approved for food solutions, as well as the current status of the wood hemicellulose applications on that route.

Subject headings

TEKNIK OCH TEKNOLOGIER  -- Kemiteknik -- Polymerteknologi (hsv//swe)

ENGINEERING AND TECHNOLOGY  -- Chemical Engineering -- Polymer Technologies (hsv//eng)

TEKNIK OCH TEKNOLOGIER  -- Naturresursteknik -- Annan naturresursteknik (hsv//swe)

ENGINEERING AND TECHNOLOGY  -- Environmental Engineering -- Other Environmental Engineering (hsv//eng)

TEKNIK OCH TEKNOLOGIER  -- Materialteknik -- Kompositmaterial och -teknik (hsv//swe)

ENGINEERING AND TECHNOLOGY  -- Materials Engineering -- Composite Science and Engineering (hsv//eng)

Keyword

mannans

emulsions

xylans

novel foods

Publication and Content Type

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