| 摘要 |
Rectin compositions for forming jellies of optimum tartness and optimum pH for the most efficient pectin utilization comprise mixtures of pectin, a dispersant, fruit acid and adipic acid. The dispersant, which provides bulk to the composition, keeps the pectin and the acids separate, provides soluble solids and sweetens the jelly, is exemplified by dextrose, sucrose and lactose. The fruit acid includes citric, fumaric, tartaric and phosphoric acids. The amount of adipic acid may be 40-90% of the total acids. The desired pH is 2.7-3.0. Pectins in which the degree of methylation (% neutralization of free carboxyl groups) is 60-73 are advantageous. |
