METHOD FOR PECTIN GELLING PROPERTY ENHANCEMENT

摘要

FIELD: food industry.;SUBSTANCE: invention is related to food industry, namely to technology gelling additives production. In accordance with the method proposed pectin is ground and dissolved, the pectin solution is amidated and a sugar-and-pectin mixture is prepared. Amidation proceeds during 1.5-6 hours at room temperature by way of gaseous ammonia flow through the pectin solution till the share of amides in the total galacuronide content is 60-70 vol. %.;EFFECT: invention enables pectin gelling property enhancement due to increased degree of pectin substances amidation.