| 摘要 |
A cold process method for forming a pumpable, bake stable, pectin based food paste involving providing a liquid component containing solubilized pectin and a food ingredient, providing a dry component containing a gelling agent for the pectin, dry acid and buffer salt, selecting the particle size of the acid and salt to delay gelling by a desired time, rapidly blending the dry component into the liquid component for a time less than the desired time; and, transporting the blended components to a container where it gels into the food paste.
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