Food gelling auxiliary for jams, jellies etc. - contains opt. esterified or amidated pectin, carrageen, opt. galactomannan and fruit acid for potassium salt buffer

摘要

Multi-component gelling auxiliary compsn. (A) for gelling or thickening foods and food supplements contains a dry, powdery mixt. of pectin and/or pectin derivs., carrageen, esp. K carrageenan, and opt. galactomannans, esp. carob bean flour. Compsns. (A) is used partic. for prepg. jams, jellies, cake fillings or salad dressing at pH 2 to neutral, esp. pH 2.8-4.5 and can be used for gelling fruit/sugar mixts. in wt. ratio 2/1. Reliable gelling or thickening activity is developed independently of the degree of acidity and solids content of the material to be thickened.