Search results
Results from the WOW.Com Content Network
The gelling-mechanism is called a low-water-activity gel or sugar-acid-pectin gel. [citation needed] While low-methoxy pectins need calcium to form a gel, they can do so at lower soluble solids and higher pH than high-methoxy pectins. Normally low-methoxy pectins form gels with a range of pH from 2.6 to 7.0 and with a soluble solids content ...
Pectin is found naturally in many fruits, chiefly tart varieties of apples, oranges and berries like blueberries. When the fruit is heated, the pectin is activated and leached into whatever liquid ...
Isomalt is an equimolar mixture of two diastereomeric disaccharides: 1-O-α-D-glucopyranosido-D-mannitol (1,1-GPM) and 6-O-α-D-glucopyranosido-D-sorbitol (1,6-GPS).Each of these is composed of two sugars: glucose and mannitol in the case of 1,1-GPM and glucose and sorbitol (also known as glucitol) in the case of 1,6-GPS.
The main component of the water extract was found to be LMP (low methoxy pectin), as opposed to high metoxy pectins prevalent in commercially used sources such as apples or citrus peels. [5] LMP gels in presence of divalent cations, [6] which are found in sufficient amount in water (when undistilled), thus causing a creation of jelly. [5]
For premium support please call: 800-290-4726 more ways to reach us
Breakfast (361 calories) 1 cup low-fat plain strained Greek-style yogurt. ¼ cup sliced almonds. ½ cup cherries. 1 serving No-Added-Sugar Chia Seed Jam. A.M. Snack (193 calories)
Get AOL Mail for FREE! Manage your email like never before with travel, photo & document views. Personalize your inbox with themes & tabs. You've Got Mail!
Polygalacturonase is a pectinase, an enzyme that degrades pectin by hydrolyzing the O-glycosyl bonds in pectin's polygalacturonan network, resulting in α-1,4-polygalacturonic residues. [10] The rate of hydrolysis is dependent on polysaccharide chain length.