| abstract |
[PROBLEMS] To improve physical properties such as water dispersibility, emulsification / dispersion stability, water retention, texture improvement, viscosity development and gelling property improvement of a composition comprising modified pectin. As a method for modifying pectin, the drying loss of pectin before heat treatment is 10% (w / w) or less, and heat treatment is performed in a powder state at 50 to 150 ° C. for 1 to 360 minutes. Preferably, the heat treatment is performed under reduced pressure. As pectin, high methoxyl pectin having a degree of esterification of 50% or more or sugar beet pectin derived from sugar beet is preferably used. [Selection figure] None |