US 5,639,494 A · Pectinesterase in the treatment of fruit and vegetables

Abstract

A method to prepare a food containing a gel of a low-methoxylated pectin of at least one fruit or vegetable is disclosed. The method comprises adding pectin esterase to the fruit or vegetable or to the pulp thereof in an amount effective to demethoxylate pectin, optionally adding calcium chloride, and maintaining the fruit or vegetable or pulp under conditions such that the pectin esterase converts high-methoxylated pectin of the fruit or vegetable or pulp to low-methoxylated pectin and the low-methoxylated pectin forms a gel. The fruit or vegetable or pulp is then formulated to obtain the desired food containing the gel. The method is used, for instance, to produce fruit and vegetable jams and jellies, compotes, sauces and soups.

Claims18

Dependent claims

A method to prepare a food containing a gel of low-methoxylated pectin of at least one fruit or vegetable which method comprises:

adding pectin esterase to the fruit or vegetable or to the pulp thereof in an amount effective to demethoxylate pectin;
maintaining said fruit or vegetable or pulp under conditions such that said pectin esterase converts high-methoxylated pectin of said fruit or vegetable or pulp to low-methoxylated pectin and said low-methoxylated pectin forms a gel;
and
formulating the fruit or vegetable or pulp to obtain the desired food comprising said gel.

1 more element

Dependencies are inferred from the claim text.

Pectinesterase in the treatment of fruit and vegetables

Life of this patent

Pectinesterase in the treatment of fruit and vegetables

Life of this patent

Abstract

Claims18