Process for the improvement of gel formation or viscosity increase

A process for increasing the viscosity and/or gel-forming capability of a pectinaceous homogenate or slurry, said process comprising

• (i) treating sai d homogenate or slurry with
• (a) one or more enzymes selected from the group consisting of cellulytic, hemi-cellulytic, pectinolytic and proteolytic enzymes, wherein said enzymes do not include pectin depolymerizing enzymes;
• and
• b) a pectinesterase (PE), wherein said enzymes are essentially free from pectic depolymerizing activity, followed by
• (ii) subjecting said treated homogenate or slurry to an enzyme inactivating treatment,
• wherein said treated homogenate or slurry is capable of forming a gel having an increased gel strength or exhibits an increased viscosity relative to an untreated homogenate or slurry or to a homogenate or slurry treated only with the enzymes of (a) or b.

A process for preparing a food product, said process comprising

• (i) treating a pectinaceous homogenate or slurry with
• a) one or more enzymes selected from the group consisting of cellulytic, hemi-cellulytic, pectinolytic and proteolytic enzymes, wherein said enzymes do not include pectin depolymerizing enzymes;
• and
• b) a pectinesterase (PE), wherein said PE is produced in a recombinant cell which comprises heterologous PE-encoding DNA and which does not produce pectin-depolymerizing enzymes;
• and
• (ii) subjecting said treated homogenate or slurry to an enzyme inactivating treatment,
• wherein said treated homogenate or slurry is capable of forming a gel having an increased gel strength or exhibits an increased viscosity relative to an untreated homogenate or slurry or to a homogenate or slurry treated only with the enzymes of (a) or (b).

A process for increasing the viscosity and/or gel-forming capability of a pectinaceous homogenate or slurry, said process comprising

• (i) treating said homogenate or slurry with
• (a) one or more enzymes selected from the group consisting of cellulytic, hemi-cellulytic, pectinolytic and proteolytic enzymes, wherein said enzymes do not include pectin depolymerizing enzymes;
• and
• b) a pectinesterase (PE), wherein said PE is produced in a recombinant cell which comprises heterologous PE-encoding DNA and which does not produce pectin-depolymerizing enzymes, followed by
• (ii) subjecting said treated homogenate or slurry to an enzyme inactivating treatment,
• wherein said treated homogenate or slurry is capable of forming a gel having an increased gel strength or exhibits an increased viscosity relative to an untreated homogenate or slurry or to a homogenate or slurry treated only with the enzymes of (a) or (b).