| abstract |
The test matter pectin has a molecular weight in the range of 20,000 to 50,000 daltons and a degree of esterification of less than about 20 and can be used alone or in combination with a secondary pectin of molecular weight in the range of about 50,000 to about 150,000 dalton and degree esterification less than about 20. Pectin or pectin combinations that are soluble in ordinary tap water can be used in products that are test and thermally stable, such as in baking and dairy-stable dips. |