Slow-gelling pectin having reduced calcium sensitivity - prepd by partly demethylating methylated pectin with ammoniacal alcohol soln

摘要

Slow-gelling pectin, contg. 3-6% CONH3 gps. w.r.t. total no. of galacturonic acid units, is prepd. by demethylating pectin having a degree of methylation >=71 at 10 degrees C, esp. -21 to 10 degrees C, with an ammoniacal alcohol soln., pref. having NH3 concn. 0.5-3%, for 6-24 hrs., so as to obtain a pectin having degree of methylation 60-70. The pectin is used for jellies, marmalades and fruit jams. Reduced sensitivity to alkaline earth metal ions, e.g. Ca, and reduced gelling temps., e.g. 49 degrees C.