Big Chemical Encyclopedia

Chemical substances, components, reactions, process design ...

Articles Figures Tables About

Pectin gelling time

Table 4.22. Gelling time of pectins with differing degrees of esterification... Table 4.22. Gelling time of pectins with differing degrees of esterification...
Pectin type Esterification degree Gelling time ... [Pg.315]

The gelling time of pectin varies with type and ranges from 20-70 s (rapid set) to 180-250 s (slow set). The gel strength and gelling time are the two most important factors determining the quality of pectin (glicksman WHISTLER AND BEMILLER). [Pg.496]

If the drops do not set, boiling must be continued. The maximum boiling time of about 15 min should not be exceeded, otherwise the added pectin loses its gelling power. [Pg.240]

The rate of dehydration of pectin has not been studied, but recently Hinton (12) and Harvey (7) have developed a theory of the setting temperature of pectin gels based upon the solubility of pectin in the gelling medium. The evidence favors the postulation that as the solubility of pectin decreases, the temperature of set increases or the time of set decreases. [Pg.11]

See other pages where Pectin gelling time is mentioned: [Pg.49]    [Pg.115]    [Pg.421]    [Pg.5]    [Pg.377]    [Pg.378]    [Pg.384]    [Pg.277]    [Pg.12]    [Pg.48]    [Pg.50]    [Pg.198]    [Pg.175]    [Pg.293]    [Pg.158]    [Pg.87]   
See also in sourсe #XX -- [ Pg.315 ]



SEARCH



GELLING

© 2024 chempedia.info