Fine-tuning the properties of pectin calcium gels by control of pectin fine structure, gel composition and environmental conditions KU Leuven
Pectin is abundantly used in the food industry. In jams and jellies, confectionary products and bakery fillings, it is applied as a gelling agent. The characteristics of the final gel depend on many factors, especially the food system composition (e.g. pectin concentration, pH, soluble solids) and the chemical fine structure of pectin. Detailed insight into how these variables affect gel properties allows fine-tuning of gel characteristics in ...