Pectin-water interactions in foods – From powder to gel

Pectin-water interactions in foods – From powder to gel The hydrocolloid pectin can interact with water in different forms. Water from the environment can adsorb to commercial pectin powder during storage and transport. Pectin powder has to be dissolved in aqueous media prior to any application. Water is immobilized in food products by gelling and thickening action of pectin. The water content in the systems can vary widely, from below 10% water in powders to above 90% in gels, with different types and intensities of pectin-water interactions in distinct food systems. The aim of the paper is to give an overview of intrinsic and extrinsic factors, which influence the binding of water to pectin powder, the pectin dissolution and the water immobilization and retention in gels. Frequently used methods for the examination of pectin-water interactions will be described. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Food Hydrocolloids Elsevier

Pectin-water interactions in foods – From powder to gel

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Publisher
Elsevier
Copyright
Copyright © 2017 Elsevier Ltd
ISSN
0268-005X
eISSN
1873-7137
D.O.I.
10.1016/j.foodhyd.2017.05.029
Publisher site
See Article on Publisher Site

Abstract

The hydrocolloid pectin can interact with water in different forms. Water from the environment can adsorb to commercial pectin powder during storage and transport. Pectin powder has to be dissolved in aqueous media prior to any application. Water is immobilized in food products by gelling and thickening action of pectin. The water content in the systems can vary widely, from below 10% water in powders to above 90% in gels, with different types and intensities of pectin-water interactions in distinct food systems. The aim of the paper is to give an overview of intrinsic and extrinsic factors, which influence the binding of water to pectin powder, the pectin dissolution and the water immobilization and retention in gels. Frequently used methods for the examination of pectin-water interactions will be described.

Journal

Food HydrocolloidsElsevier

Published: May 1, 2018

References

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