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2. Physical properties
2.1 Gelling properties
A gel is a three-dimensional network of macromolecules including a solvent. This is caused by physical or chemical changes that tend to reduce the solubility of pectin, favoring the formation of local crystallizations . Gelation consists in the association of polygalacturonate chains, through the formation of junction zones
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The Ultimate Scientific and Technical Reference
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Physical properties
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)
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The Ultimate Scientific and Technical Reference