Pectin for Heat Stable Bakery Jams
AssigneeCP Kelco U.S., Inc.
InventorsSteen Hojgaard Christensen, Hans Peter Mathiesen, Karin Meyer Hansen
Life of this patent
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Abstract
Disclosed is a pectin having an internal viscosity of about 3 dl/g to about 8 dl/g, preferably about 4 dl/g to about 5 dl/g, a molecular weight of about 185 kDa to about 240 kDa, and a degree of esterification of about 35% to about 40%, more preferably about 37% to about 39%.
Claims15
A pectin having an internal viscosity of about 3 dl/g to about 8 dl/g, preferably about 4 dl/g to about 5 dl/g, a molecular weight of about 185 kDa to about 240 kDa, and a degree of esterification of about 35% to about 40%, more preferably about 37% to about 39%.
A bakery jam comprising a pectin having an internal viscosity of about 4 dl/g to about 5 dl/g, a molecular weight of about 185 kDa to about 240 kDa, and a degree of esterification of about 35% to about 40%, more preferably about 37% to about 39%.
Dependencies are inferred from the claim text.