| abstract |
FIELD: food industry, medicine and cosmetology. SUBSTANCE: composition contains pectin with degree of esterification higher than approximately 60% and ratio of pectin sensitive to calcium to sum of pectin sensitive to calcium and pectic insensitive to calcium is higher than approximately 0.60. The composition may comprise salt of bi- or trivalent metal which has ability of water absorption at least approximately 20. The composition may also have citric pectin with degree of esterification less than approximately 80%, and ratio of pectin insensitive to calcium to sum of pectin sensitive to calcium and pectin insensitive to calcium higher than approximately 0.6. The composition is prepared by treatment of solution, gel or suspension of pectin initial substance with degree of esterification higher than approximately 60% by cation-containing combination for preparation at least of the first fraction having higher degree of sensitivity to calcium, and the second fraction having degree of sensitivity to calcium lower than said pectin initial substance. Citric pectin is selected from group consisting of lime, lemon, grapefruit and orange. EFFECT: increased quality of pectin-containing product. 102 cl, 21 tbl, 18 ex |