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Acetylation prevents gel-formation but increases the stabilising and emulsifying effects of pectin. [citation needed] Amidated pectin is a modified form of pectin. Here, some of the galacturonic acid is converted with ammonia to carboxylic acid amide. These pectins are more tolerant of varying calcium concentrations that occur in use. [26]
Modified citrus pectin (also known as depolymerized pectin, fractioned pectin, modified pectin, pH-modified pectin, low molecular weight pectin, and MCP) is a more digestible form of pectin. Modified citrus pectin is composed predominantly of D-polygalacturonates, which are more easily absorbed by the human digestive system. [2]
A solution of E101 riboflavin (also known as vitamin B2) Crystals of E621 monosodium glutamate (MSG), a flavour enhancer. E numbers, short for Europe numbers, are codes for substances used as food additives, including those found naturally in many foods, such as vitamin C, for use within the European Union (EU) [1]: 27 and European Free Trade Association (EFTA). [2]
Gelling sugar or (British) Jam sugar or (US) Jelly sugar or sugar with pectin is a kind of sugar that is used to produce preserves, and which contains pectin as a gelling agent. It also usually contains citric acid as a preservative , sometimes along with other substances, such as sorbic acid or sodium benzoate
Pectinases are a group of enzymes that breaks down pectin, a polysaccharide found in plant cell walls, through hydrolysis, transelimination and deesterification reactions. [1] [2] Commonly referred to as pectic enzymes, they include pectolyase, pectozyme, and polygalacturonase, one of the most studied and widely used [citation needed] commercial pectinases.
Pectic acid, also known as polygalacturonic acid, is a water-soluble, transparent gelatinous acid existing in over-ripe fruit and some vegetables. It is a product of pectin degradation in plants, and is produced via the interaction between pectinase and pectin (the latter being common in the wine-making industry.)
d-Galacturonic acid is a sugar acid, an oxidized form of d-galactose. It is the main component of pectin , in which it exists as the polymer polygalacturonic acid . [ 1 ] In its open form, it has an aldehyde group at C1 and a carboxylic acid group at C6.
Citric acid – food acid; Citric acid esters of mono- and diglycerides of fatty acids – emulsifier; Citrus red 2 – color (red) Cloves – Cochineal – color (red) Coconut oil – a cooking oil, high in saturated fat – particularly used in baking and cosmetics. Sage (Salvia officinalis) – Copper complexes of chlorophylls – color ...
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