Structure formation in sugar containing pectin gels - Influence of gel composition and cooling rate on the gelation of non-amidated and amidated low-methoxylated pectin

摘要

Gel structure formation and gel properties of low-methoxyl pectin (LMP) and low-methoxyl amidated pectin (LMAP) with similar degree of methoxylation have been investigated by oscillatory rheological measurements. The gelling process was examined in a sugar-acid environment matching the conditions in jams and jellies. Factors studied included cooling rate, calcium content and pH. Parameters derived from the rheological measurements comprised the gel point, structuring velocity, initial and critical structuring temperature, average structuring developing rate and loss factor (tan delta(end)).