Gelled products manufacture

Pectin also contains araban and galactan. Il is present in fruits, root vegetables and other plant products, and confers on jams their typical gelling property. Pectin is manufactured as a white powder, soluble in water, and used to assist the setting of jams and jellies, and for numerous other purposes. Low melhoxyl pectins, with under 7% methoxyl, give firmer gels than pectins proper. 

The process for manufacture of a chloroprene sulfur copolymer, Du Pont type GN, illustrates the principles of the batch process (77,78). In this case, sulfur is used to control polymer molecular weight. The copolymer formed initially is carried to fairly high conversion, gelled, and must be treated with a peptising agent to provide a final product of the proper viscosity. Key control parameters are the temperature of polymerisation, the conversion of monomer and the amount/type of modifier used. 

A method of manufacturing latex foam. Compounded latex is foamed and gelling agent added the mould is filled and the gelled foam vulcanised by steam at 100 °C the product is stripped from the mould, washed and dried. See Talalay Process. 

As a result of the close packing of the aqueous-phase droplets, the composition of the water phase is critical. Protein concentrates, caseinate, gelling agents, and special emulsihers have been recommended to simplify the emulsification and to stabilize the end product (93-98). For manufacture, the basic material for production is a mix that is chemically identical to the end product. This mix consists of mUkfat in the form of butter, butter oil, and fractionated butter oil or cream, in many cases, it also has milk solids, milk concentrates (including dissolved milk powder and caseinates), and emulsifiers (see Figure 10) (81). The fat mix (i.e., butter, butter oil, etc.) is melted and pasteurized. 

Nowadays, polysaccharides and oligosaccharides are obtained through well-known industrial extraction, production, and purification methodologies, which have been optimized for a more profitable use of these materials. As an example, guar gum and locust bean gum, two of the most used polysaccharides in food industry due to their thickener and gelling properties, are introduced in the food ingredients market with competitive prices (saSC/Kg) (data obtained from manufacturers, e.g., CP Kelco, Denmark FMC BioPolymer, USA Ashland Inc., USA). 

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