PROCESS FOR PRODUCTION OF PECTIN, AND GELLING AGENT AND GEL FOOD USING THE PECTIN

摘要

An object is to extract a pectin having an excellent gelling capability with good efficiency using sweet potato cake as a raw material. Another object is to provide a gel food prepared by using the pectin as a gelling agent. Sweet potato starch cake is heated at a temperature of 75˚C or higher in the presence of a chelating agent while retaining the pH value within the neutral to weakly alkaline range, thereby yielding a pectin which is superior in gelling property to a conventional LM-pectin and can form a gel having good transparency.