| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a method of preparing pectin in which its physical property (viscosity) is improved. <P>SOLUTION: The method comprises producing pectin from fruits, the rind thereof or dregs produced by pressing the fruit juice, using citric acid or salts thereof wherein, the preferable condition represents the concentration of the citric acid of 4.0%-20% (w/v), at the pH of 5.5-8.3 with the temperature of 40°C-80°C. <P>COPYRIGHT: (C)2008,JPO&INPIT |
