Pectin
CEAMSA
A polysaccharide derived from apple and citrus peels, Pectin is used for gelation, thickening, and stabilization. Pectins are soluble in hot water that is above 60 C. High methoxyl (HM) pectins form thermo-irreversible gels when pH is low and sugar concentration is high. Low methoxyl (LM) pectins form thermo-reversible and thermo-stable gels in the presence of calcium.
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Emulsifiers
Stabilizer
Thickener
Gelling
Mouthfeel
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