Yoghurt Fruit Preparations - Herbstreith & Fox
Yoghurt Fruit Preparations - Herbstreith & Fox
Yoghurt Fruit Preparations - Herbstreith & Fox
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Gelling Behaviour<br />
of H&F Pectins<br />
Pectin Structure<br />
Pectin is an important structure-giving element<br />
of all plant foods. Chemically speaking, pectin<br />
is a macromolecular compound belonging to<br />
the heteropolysaccharides. Its main component<br />
is polygalacturonic acid, which is partly esterified<br />
with methanol.<br />
Pectins with a degree of esterification of 50%<br />
or more are known as high methylester pectins,<br />
whereas pectins of a DE below 50% are known<br />
as low methylester pectins.<br />
Low methylester amidated pectins are obtained<br />
if methylester groups are replaced by amidated<br />
groups under ammoniacalic conditions.<br />
Degree of esterification and degree of amidation<br />
indicate the percentage of esterified or<br />
amidated galacturonic acid units.<br />
19<br />
Fig. 9: Molecular structure of pectin<br />
Pectins in <strong>Yoghurt</strong> <strong>Fruit</strong> <strong>Preparations</strong>