BEHAVIOUR OF AMIDATE PECTINS GELS IN THE PRESENCE OF DIFFERENT SWEETENERS AND SEVERAL CALCIUM CONTENTS

Abstract

The effect of different sweeteners and the level of calcium on the strength of amidated pectins gels were studied. Model gels were prepared with 25, 35, 45 and 55 mg ca+² / 9 pectin and the sweeteners sucrose, glucose, fructose, high maltose syrup, glucose syrup, invert sugar, sorbitol and the blends sucrose/sorbitol and manitol/sorbitol (25% soluble solida). Amidated low methoxyl pectins 8001 and 8002 (Braspectina) were added at the 0,8% level. Pectin 8001 was best adaptable to systems with sequestrant agents. Mode1 gels with fructose and sorbitol need 45 and 55 mg ca+² / g pectin, respectively. pectin 8002 with 25 mg Ca+² / g pectin give gels o f sucrose, glucose, high maltose syrup, glucose syrup and invert sugar more consistent than pectin 8001.