| 摘要 |
PCT No. PCT/EP93/03379 Sec. 371 Date Dec. 5, 1994 Sec. 102(e) Date Dec. 5, 1994 PCT Filed Nov. 30, 1993 PCT Pub. No. WO94/12055 PCT Pub. Date Jun. 9, 1994A method to prepare a food containing a gel of a low-methoxylated pectin of at least one fruit or vegetable is disclosed. The method comprises adding pectin esterase to the fruit or vegetable or to the pulp thereof in an amount effective to demethoxylate pectin, optionally adding calcium chloride, and maintaining the fruit or vegetable or pulp under conditions such that the pectin esterase converts high-methoxylated pectin of the fruit or vegetable or pulp to low-methoxylated pectin and the low-methoxylated pectin forms a gel. The fruit or vegetable or pulp is then formulated to obtain the desired food containing the gel. The method is used, for instance, to produce fruit and vegetable jams and jellies, compotes, sauces and soups. |
