Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
2099190 | Trends in Food Science & Technology | 2010 | 10 Pages |
Abstract
Pectin is abundantly used in the food industry. In jams and jellies, confectionary products and bakery fillings, it is applied as a gelling agent. The characteristics of the final gel depend on many factors, especially the food system composition (e.g. pectin concentration, pH, soluble solids) and the chemical fine structure of pectin. Detailed insight into how these variables affect gel properties allows fine-tuning of gel characteristics in order to meet the functionality required for each individual food application. This review focuses specifically on pectin–calcium gels.
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Authors
Ilse Fraeye, Thomas Duvetter, Eugénie Doungla, Ann Van Loey, Marc Hendrickx,