Stabilizing agents pectin

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... 

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

Pectin has been used as an adsorbent and bulk-forming agent, and is present in multi-ingredient preparations for the management of diarrhea, constipatiom and obesity it has also been used as an emulsion stabilizer. ... 

Pectins Plants, mainly apples, citrus, sugar beet Gel-forming agent beer stabilizer... 

Pectin is used primarily as a jelling agent in the manufacture of jams and jellies. It also has a number of other applications as a food additive. For example, it is added to some yogurts to provide the consistency that allows the yogurt to hold its shape and still be capable of being stirred. It is added to concentrated fruit drinks to keep the solid and liquid components of the drink in suspension with each other. It is also an ingredient in fruit and milk desserts, added to ensure that the final product has the proper consistency and stability. 

Pectin is also used as an additive in pharmaceutical and cosmetic preparations. It acts as an emulsifying agent, to stabilize the product, or to give it the proper consistency. In combination with an antibiotic, pectin has also been used as an anti-diarrheal agent. Some studies have shown that daily doses of pectin may have a small but significant lowering effect on cholesterol levels. 

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. 

Pectin is a polysaccharide obtained from citrus peel and remains of apples or other fmits used to obtain juice. It is a bonding material of plant cells. It is used as thickener, gelforming agent, emulsion stabilizer, dietary fiber that is not digested by humans, etc.. 

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