Transcription of An Overview on Pectins Introduction Structure
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An Overview on Pectins Introduction Structure
Times Food Processing Journal, June-July Issue, Page no. 44-51 (2006) An Overview on Pectins Sharma, Naresh L., Dhuldhoya, Merchant and Merchant Lucid Colloids Limited Jodhpur-342005, Rajasthan, India Introduction Pectins have been utilised for their functionality in foods for many years. Ubiquitous in the conserves and preserves industries, development of Pectins has centred on its use to impart texture in high sugar systems. pectin has been widely studied and published but is difficult to characterise as a model system due to the heterogeneous nature of the polymer. Industrial use has mainly been focussed on tailoring the polymer to specific needs.
Gelation of Pectins Low methoxy pectin (LM) LM pectins can gel in the presence of divalent cations, usually calcium. In these systems gelation is due to the formation of …
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