REPRINTS, COPIES
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| Key Characteristics | Description |
| Solubility in Cold Water | soluble in water (Ref. Fennema, 1996) |
| Others | |
| pH | |
| Uses | jams, preserves, confectionery;
HM pectin; high-sugar jellies, jams, preserves, and marmalades; acid milk drinks; LM pectin: dietetic jellies, jams, preserves, and marmalades (ref. Fennema, 1996) HM referms to high methoxyl pectins and LM refers to low methoxyl pectins. |
| Key Characteristics | forms jelly- and jam-type gels in presence of sugar and acid or with Ca++ (ref. Fennema, 1996).
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Composition: polymer of galacturonic acids which may be partially esterified.
 Pectic Acid Pectin Molecule
- http://www.cfs.purdue.edu/class/f&n630/Virt_Class_2/pectin.htm
Pectin is the information regarding this carbohydrate. Ranges from the chemical structure to jams and jellies.
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Updated: Wednesday, October 24, 2007. |