Gelled products properties

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. 

All of the eommereial alkyl eyanoaerylate monomers are low-viseosity liquids, and for some applications this can be an advantage. However, there are instances where a viseous liquid or a gel adhesive would be preferred, sueh as for application to a vertical surface or on porous substrates. A variety of viscosity control agents, depending upon the desired properties, have been added to increase the viscosity of instant adhesives [21]. The materials, which have been utilized, include polymethyl methacrylate, hydrophobic silica, hydrophobic alumina, treated quartz, polyethyl cyanoacrylate, cellulose esters, polycarbonates, and carbon black. For example, the addition of 5-10% of amorphous, non-crystalline, fumed silica to ethyl cyanoacrylate changes the monomer viscosity from a 2-cps liquid to a gelled material [22]. Because of the sensitivity of cyanoacrylate esters to basic materials, some additives require treatment with an acid to prevent premature gelation of the product. 

Some by-products from the food industry contain high proportions of plant cell walls which can be used in human nutrition to produce "dietary fibre" or "functional fibre", i.e. compounds which can be used for their water-holding/binding properties, oil-binding capacity,... or as a source of polysaccharides such as pectins which are suitable after extraction, as gelling or thickening agents. 

Enzymes can be used to specifically modify the pectins. Pectin methyl esterase is already widely used to adjust the gelling properties of commercially available pectins. The acetyl esters also strongly affect the gelation [2,3] and removal is important for the upgrading of sugar beet pectin, extractable from a by-product of the sugar industry. 

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