Pectin
337 بار بازدید -
2 سال پیش
-
Pectin is an important food
Pectin is an important food production ingredient and and plant cell structural component. While we have only bene able to isolate pectin in the last 150 years its use goes back long before discovery.
Pectin is commonly used for solidifying liquids like jam, marmalade and other preserves. The result is a liquid that becomes a solid. That soild has many inclusions. Everything from whole fruit to fruit juice.
Pectin is also used in clarifying juices and other beverages. That is because pectin is an excellent gelling agent that if used well can remove cloudiness. In circumstances like this it is often a commercial product.
That does not mean it is unnatural. In fact pectin is found in cell walls of many plants and fruit. It has an important role.
Because pectin can be found in many plants you either extract your own or use a commercial variety. Extracting your own varies a lot. Consumer grade or quantity pectin is reliable.
The reason it works is all down to chemistry. The structure of pectin makes it possible to make and break it to form a gel. The different kinds of pectins can act quickly or slowly and under different temperatures.
Relevant links:
PECTIN | Properties and Determination
https://www.sciencedirect.com/science...
Plant cell wall architecture: the role of pectins
https://www.sciencedirect.com/science...
PECTIN | Food Use
https://www.sciencedirect.com/science...
Pectin is commonly used for solidifying liquids like jam, marmalade and other preserves. The result is a liquid that becomes a solid. That soild has many inclusions. Everything from whole fruit to fruit juice.
Pectin is also used in clarifying juices and other beverages. That is because pectin is an excellent gelling agent that if used well can remove cloudiness. In circumstances like this it is often a commercial product.
That does not mean it is unnatural. In fact pectin is found in cell walls of many plants and fruit. It has an important role.
Because pectin can be found in many plants you either extract your own or use a commercial variety. Extracting your own varies a lot. Consumer grade or quantity pectin is reliable.
The reason it works is all down to chemistry. The structure of pectin makes it possible to make and break it to form a gel. The different kinds of pectins can act quickly or slowly and under different temperatures.
Relevant links:
PECTIN | Properties and Determination
https://www.sciencedirect.com/science...
Plant cell wall architecture: the role of pectins
https://www.sciencedirect.com/science...
PECTIN | Food Use
https://www.sciencedirect.com/science...
2 سال پیش
در تاریخ 1401/03/03 منتشر شده
است.
337
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