Use of pectins depolymerized of citrus fruits, and of apples by way of emulsifying agents and stabilizers of emulsions

摘要

The invention relates to the use of pectins depolymerized of apple and citrus fruits, by way of emulsifying agents and stabilizers of emulsions. The pectins depolymerized have a molecular weight of less than 80 000 daltons and a viscosity of aqueous solution containing 2%, measured at 25 deg.c with a brookfield viscosity of less than 80 cps.