In situ pectin engineering as a tool to tailor the consistency and syneresis of carrot purée

► In situ pectin engineering: tool to tailor consistency and syneresis of carrot purées. ► Low-temperature blanching: higher consistency and more syneresis. ► High-temperature blanching: limited syneresis due to pectin solubilisation. ► High-pressure homogenisation: lower consistency due to smaller particle size.