Pectins thickening agent

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. 

Pectic enzymes have also been employed for the detection of pectin when it is used as a stabilizing or thickening agent in various food products.74... 

The addition of hydrocolloids (e.g. carrageenans, pectins or car-boxymethyl cellulose) as thickening agents will greatly increase the apparent viscosity of the product. The production of extracellular polysaccharides by certain bacteria will also increase the viscosity of milk products. 

Although pectins are not employed as thickening agents, pectin solutions exhibit the non-Newtonian, pseudoplastic behavior characteristic of most polysaccharides. As with solubility, the viscosity of a pectin solution is related to the molecular weight, DE, and concentration of the preparation and the pH and presence... 

Separation of acid and neutral polysaccharides, e.g., those of food hydrocolloids (thickening agents, e.g., guar, gum arabic, carrageen, etc.) and pectins. The best supports are silanized glass fiber paper or silanized silica gel-l-octanol. 

A number of uronic acids occur fairly abundantly in nature. Some are constituents of polysaccharides of importance in food processing, such as gel-forming and thickening agents, e. g. pectin (D-galacturonic acid) and sea weed-derived alginic acid (D-mannuronic acid, L-guluronic acid). 

The tamarind seed polysaccharide is a suitable substitute for pectin in the production of marmalades and jellies. It can be used as a thickening agent and stabilizer in ice cream and mayonnaise production. 

Pectins are mainly used as gelling agents, but can also act as thickener, water binder and stabilizer. 

E440 Pectin Stabiliser Gelling agent Thickener Apple pomace Citrus fruit peels... 

Absorbents, such as kaolin (a hydrated aluminum silicate clay mineral), pectin (a complex carbohydrate often extracted from fruits), and atta-pulgite (a hydrated magnesium aluminum silicate clay mineral), form a thickening powder that absorbs excess fluid and any bacterial toxins present (action of kaolin and attapulgite) and increases the consistency of the stool by forming a viscous colloidal solution (action of pectin). However, these agents may also absorb essential body enzymes and nutrients. 

Pectins are used as gelling agents either through the use of calcium cross-linking in the case of LM-pectins or sugar-induced dehydration with HM-pectin. Pectins are used as thickeners and stabilizers in jams, jelly, and fruit products [82]. Pectin can act as a protein dispersion stabilizer in acidified dairy products like yogurt and milk-based fruit drinks. 

Tamarind flour is used as food thickeners, stabilizers, and gelling agents. Polysaccharides from tamarind seeds can be used to replace pectin in the manufacture of jellies and jams, can be used in fruit preserving with or without acids, and can be used as a stabilizer in ice cream, mayonnaise, and cheese. 

The extraction of pectin is determined by the intended field of application. If it is to act as a gelling agent, then the plants are extracted with water with the addition of acid, when pectin precipitates out on adding alcohol. Pectin as thickener is extracted with alkali. A distinction can be made between gelling agent grades with and without Ca ... 

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