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Low Methylester Amidated Pectins Guide by Dayana Arias is a document available to read on EtoBox.

Low methylester, amidated pectins can form gels over a wide range of pH values and soluble solids concentrations. They have high flexibility and tolerance to recipe modifications. The degree of esterification and amidation, as well as the raw material (apple or citrus), influence the gelling properties and texture of the final product. Low methylester, amidated pectins gel through calcium bonding and hydrogen bonding between amid groups, allowing gel formation over a wide calcium concentration range. Their

Author

Dayana Arias

Language

EN