ABSTRACT
Pectin is regularly employed as a gelling agent in jams and jellies, which are customarily manufactured fruit-based products. Its heat stability under acidic conditions makes it a perfect candidate for the conditions occurring when texturization or stabilization are required in acidic foodstuff systems. In homemade jams, the natural pectin content in the fruit pulp is responsible for the gelation. More uniform preparations can be obtained in the food industry when already-produced pulp is used. HMPs can form gels at low pH when adequate quantities of sugar are included. LMPs produce gels in the presence of bivalent ions by means of a different mechanism. Today, the increasing amounts of pectin produced are utilized outside their customary industry, as components of the confectionery industry, as stabilizers in milk manufacturing, and for pharmaceutical purposes.
