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PECTINE FAIBLEMENT METHOXYLEE [1 record]

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Record 1 1991-09-17

English

Subject field(s)
  • Food Additives
  • Biochemistry
OBS

Pectins .... Pectinic acids, under suitable conditions, are capable of forming gels with sugar and acid, or if suitably low in methoxyl content, with certain metallic ions.

French

Domaine(s)
  • Additifs alimentaires
  • Biochimie
CONT

pectine : Substance gélifiante présente dans de nombreux produits végétaux, principalement dans les pommes et les écorces d'agrumes. (...) On distingue : a) les pectines fortement méthoxylées (...) dites "à gélification rapide" en milieu acide et en présence d'une forte concentration de sucre; b) les pectines faiblement méthoxylées; avec un Degré d'Estérification (D.E.) inférieur à 50, elles gélifient en présence de calcium, à pH proche de la neutralité et en présence d'une moindre quantité de sucre.

Spanish

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