Pectin characteristic parameters

Das S, Ng K-Y. Resveratrol-loaded calcium-pectinate beads Effects of formulation parameters on drug release and bead characteristics. J Pharm Sci. 2010 99(2) 840-860. 

For fermented milks, for example yoghurt, acidophilus milk and bifido products, stabilisers are widely used in many countries to improve viscosity and prevent wheying-off. Several types of stabilisers (e.g. gelatins, starch, pectins, carrageenans and cellulose derivatives) are used. The choice depends on the characteristics wanted and the technology used. The main parameters to be considered in the choice of stabiliser for fermented milks are heat stability and sensitivity towards low pH and salts. The effect of stabilisers on the activity of starter cultures must also be taken into consideration (Kalab et al., 1983). 

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