THE GRADING OF LOW‐ESTER PECTIN FOR USE IN DESSERT GELS

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Abstract
Dessert gels made from a commercially available low‐ester pectin were examined for firmness with a modified Sunkist Exchange Ridgelimeter and for breaking pressure using a Marine Colloids Gel Tester. Data are presented to show the effect of temperature, pH, pectin concentration, cooking time and calcium level on these two quality characteristics. Based on the data obtained a suggested grading procedure in terms of low‐ester firmness (F) and low‐ester strength (S) was developed.

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