| 摘要 |
A fruit pectin deriv., esp of apple pectin, for making jellies having a partic. low dry solids content, is prepd. by using a pectin raw material having a metal bonding capacity of 30-140 g. metal salt, calculated as CaCl2, for each kg. pectin at degree of esterification 30-40 (35-38)%. A soln. having pH 4.4-4.8 is prepd. from the pectin raw material, water and phosphate, at 10-90 degrees C. A determined metal salt quantity is added to the sln. and the pectin deriv. formed is pptd. from the soln. and dried. The phosphated Ca pectinate obtd. is soluble in cold and warm water, and forms a soln. having low viscosity, which allows easy working. The Ca-phosphate Cpd dissociates at a given pH in cooking, to form the original low esterified pectin in a defined Ca- and buffer concn. A uniform Ca pectinate gel is formed. The pectin deriv. is similar to amidised pectin as regards Ca- and pH-dependence. |
