Characterization of sugar beet pectin in relation to emulsion functionality

J.A. Staunstrup; H.L. Nielsen; C. Rolin

Characterization of sugar beet pectin in relation to emulsion functionality

于Pectins and pectinases

著者：

J.A. Staunstrup

J.A. Staunstrup CP Kelco ApS, Ved Banen 16, 4623 Lille Skensved, Denmark

Search for other papers by J.A. Staunstrup in
Current site
Google Scholar
PubMed

H.L. Nielsen

H.L. Nielsen CP Kelco ApS, Ved Banen 16, 4623 Lille Skensved, Denmark

Search for other papers by H.L. Nielsen in
Current site
Google Scholar
PubMed

, and

C. Rolin

C. Rolin CP Kelco ApS, Ved Banen 16, 4623 Lille Skensved, Denmark

Search for other papers by C. Rolin in
Current site
Google Scholar
PubMed

类型:: 章节

Page Range:: 71–85

DOI:: https://doi.org/10.3920/9789086866779_006

Purchase instant access (PDF download and unlimited online access):

€42.00€35.00 excl. VAT

Add to Cart

找回访问令牌

Sugar beet pectin may be used for stabilizing the citrus oil in carbonated soft drinks. The oil is usually blended with so-called weighting agents, of which there are several possible choices, and prepared as a 10-30% o/w emulsion. For making one litre of soft drink, typically 1 to 3 ml of the emulsion is used as an ingredient. In both systems, the oil should ideally be uniformly suspended and protected against oxidation. The emulsion further needs to be resistant to high-brix conditions that occur temporarily during the soft drink preparation. Only few natural stabilizers like sugar beet pectin and gum arabic can satisfactorily withstand all of these conditions and stabilize the final soft drink for several months. This chapter describes a relationship between the content of acetyl ester groups in sugar beet pectin and its efficacy for stabilizing soft drinks relative to the chosen weighting agent and the sequence of conditions during the soft drink manufacturing.

引用信息

Save
Cite
Email this content

Share Link

Copy this link, or click below to email it to a friend
Email this content
or copy the link directly:

https://brill.edhh.ma/abstract/book/9789086866779/BP000006.xml
The link was not copied. Your current browser may not support copying via this button.

Link copied successfully

折叠
展开
回到页面顶端

Pectins and pectinases

ISBN:: 9789086866779

出版社:: Wageningen Academic

印刷出版日期:: 30 Oct 2009

Subjects
- Life Sciences
  - General
  - Food & Health

统计数据

	全部期间	过去一年	过去30天
摘要浏览次数	160	54	9
全文浏览次数	0	0	0
PDF下载次数	1	0	0

African Studies	Education	Media Studies
American Studies	History	Middle East and Islamic Studies
Ancient Near East and Egypt	Human Rights and Humanitarian Law	Musicology
Art History	International Law	Philosophy
Asian Studies	International Relations	Religious Studies
Biblical Studies	Jewish Studies	Slavic and Eurasian Studies
Biology	Languages and Linguistics	Social Sciences
Book History and Cartography	Life Sciences	Theology and World Christianity
Classical Studies	Literature and Cultural Studies

Subjects

AppBar-Authors 2025

AppBar-Open Access 2025

AppBar-Product Information 2025

AppBar-Company 2025

AppBar-Contact 2025

Characterization of sugar beet pectin in relation to emulsion functionality

引用信息

Share Link

Pectins and pectinases

目录

统计数据

统计数据