| 摘要 |
Provided is a pectin having: (i) a degree of esterification (DE) of 60 to 95%; (ii) a calcium sensitivity ( DELTA CS) of less than 25 cP; and (iii) a weight ratio of calcium sensitive pectin (CSP) to the sum of CSP and non-calcium sensitive pectin (NCSP) (hereinafter referred to as the Calcium Sensitive Pectin Ratio (CSPR)) of 0.7 or more. Such a pectin is useful as a stabilising component of an aqueous acidic beverage, such as a drinking yoghurt, which contains a suspension of protein particles formed from e.g. casein. The pectin is prepared by treating a substantially non-calcium sensitive pectin having a CSPR of 1.0 or less and a DELTA CS of 0-3 with a pectin deesterifying enzyme. |
