5. Conclusion
EEC number: E 440.
Origin and production method: Obtained by extraction, filtration and precipitation from fruit, mainly apples and citrus fruits (lemons, oranges, etc.).
Physical and chemical properties: Gelling agents and stabilizers (see tables below).
Technological properties: Good water retention, thermo-irreversible gelling agent in the presence of sugar and acid for HM pectin, gelling agent in the presence of calcium for LM pectin, protein stabilization in acid medium.
Conditions for use and storage: Risk of lumps during dispersion if insufficiently agitated. Difficulty solubilizing pectins in the presence of calcium.
HM pectins are widely used in confectionery, for making traditional jams and for stabilizing...
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