| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 4562222 | Food Research International | 2010 | 4 Pages |
Abstract
Calcium pidolate is a calcium containing molecule that has the essential advantage of being absorbed more easily and in a greater proportion than any other calcium compound. The combination between a low methoxyl pectin and calcium allows forming food gels with a small amount of sugar. In this work, the use of calcium pidolate in the composition of two of these products (jams and gelatins) has been assayed, testing its rheological properties. An optimum content of calcium pidolate has been found for each product and sugar proportion. Both in jams and gelatins, the results obtained with calcium pidolate were better than the ones obtained with calcium chloride.
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Authors
Víctor Falguera, Anabel Mengual, Manuel Vicente, Albert Ibarz,