| 摘要 |
Amidated pectins are prepd. by (a) treating dried plant residues with gaseous NH3 and (b) extracting the amidated pectins from the residues. USE/ADVANTAGE - Pectins of low degree of esterification are used in prepn. of low-sugar jam for diabetics, or low-calorie foods, and also in prodn. of milk jellies. Further applications include jellied broth, aspic, jellied desserts, dessert fruits, foamed foods, and jellied goods. Usable amidated pectins are obtd. from previously useless plant residues, e.g. residues of sugar beet. The degree of amidation and of esterification can be regulated (claimed), and reaction time is shorter. The pectin amide is easily sepd. from the solns. by acidification to pH 2.0. Water-soluble impurities are removed, and a residue contg. very pure cellulose and hemicellulose is obtd.; this can be washed, neutralised with acid, dried and ground, to give a material which can be used as ballast or filler (claimed) in prodn. of calorie reduced foods and dietetic prods. Pref., residues of sugar beet are used and the treatment with NH3 is at room temp., by passing the dried plant residues through an atmos. of NH3 in a reaction tower. |
