Français
5. Conclusion
EEC number: E 440.
Origin and production method: Obtained by extraction, filtration and precipitation from fruit, mainly apples and citrus fruits (lemons, oranges, etc.).
Physical and chemical properties: Gelling agents and stabilizers (see tables below).
Technological properties: Good water retention, thermo-irreversible gelling agent in the presence of sugar and acid for HM pectin, gelling agent in the presence of calcium for LM pectin, protein stabilization in acid medium.
Conditions for use and storage: Risk of lumps during dispersion if insufficiently agitated. Difficulty solubilizing pectins in the presence of calcium.
HM pectins are widely used in confectionery, for making traditional jams and for stabilizing...
The Ultimate Scientific and Technical Reference
This article is included in
Agrifood industry/sector ?
This offer includes:
Knowledge Base
Updated and enriched with articles validated by our scientific committees
Services
A set of exclusive tools to complement the resources
Practical Path
Operational and didactic, to guarantee the acquisition of transversal skills
Doc & Quiz
Interactive articles with quizzes, for constructive reading
Conclusion
Bibliography
Directory
The world's leading pectin producers
CP Kelco USA/Denmark http://www.cpkelco.com
Danisco Ingredients Denmark/USA http://www.danisco.com
Cargill Texturizing Solutions France (Redon), Malchin (Germany)
The Ultimate Scientific and Technical Reference
