| abstract |
Pectin for use in paste-like materials has a molecular weight in the range of 20,000 to 50,000 Daltons and a degree of esterification of less than approximately 20, and can be used alone or in combination with a secondary pectin with a molecular weight in the range of from approximately 50,000 to approximately 150,000 Daltons and a degree of esterification of less than approximately 20. The pectin or pectin combination, being soluble in ordinary tap water, can be used in products which are pasty and heat stable, such as in bake stable jams and milk desserts. |