Pectin small classroom
So far, there has not been a method in which pectin is mixed with other thickening polysaccharides, and the effect of the interaction between them has not been clarified. Therefore, the researchers studied the effect of the combination of gum arabic and high methoxyl pectin (HM pectin). The new effects of stabilizers blended with pectin and gum arabic in acidic milk drinks are described below.
Pectin can be divided into high-fat pectin and low-fat pectin according to the degree of esterification. Generally, the esterification degree of high-fat pectin is 65%-70%, and low-fat pectin is 25%-35%. Which products should use high-fat pectin, and which products use low-fat pectin? Please listen to Chuanglian's edible rubber net.
According to the European Food Safety Authority (EFSA), at the request of the European Commission, on 6 July, the European Food Safety Authority again assessed the safety of pectin and amidated pectin as food additives and issued comments.