Factors affecting the production of low-ester pectin gels

Abstract

Low-ester pectin gels find wide application in food industries especially in low calorie or dietectic foods because of their low sugar content. They are also relatively stable during prolonged storage at room temperature and they retain their shape at higher temperatures. In the present work the factors affecting the production of low-ester pectin gels including pH, pectin, calcium and sugar concentrations were investigated. The purpose of the work was to obtain the optimum conditions for the production of gels of high firmness and strength with a range of elasticity and free from syneresis. Gel firmness and strength were measured over the ranges of pH 3–3.6, 15–100 mg Ca 2+ /g pectin, 0.5–1.2% pectin and 10–50% sucrose. Conditions of pH (3, 3.6), (35, 45) mg Ca 2+ /g pectin, 1% pectin and (20, 30%) sucrose were optimal for gel firmness and strength.