RESEARCH ON THE GELLING AND EMULSIFYING CAPACITY OF PECTIN OBTAINED BY SEMISYNTHESIS AND USED IN THE FOOD INDUSTRY.

The chemical composition and nutritional value of food products are determined both by the raw materials from which they come and by the contribution of auxiliary materials. These substances, for the most part, are added in order to improve some properties of the products. Respecting the legislation regarding the allowed limits of additives in food products, it is necessary to pay special attention in order to maintain the safety and health of the population. The generic term pectin includes polygalacturonic acids (acid polysaccharide) whose carboxylic groups are esterified in varying proportions with methyl alcohol and partially neutralized with calcium or magnesium ions. The specific properties of pectic substances, due to which they have uses in the food industry, are the gelling capacity and the stabilizing capacity of emulsions. Also, the gel does not show the phenomenon of syneresis, does not absorb moisture from the external environment and is resistant to sugaring. In our country, pectin is obtained industrially from apple pomace, a by-product resulting from obtaining juices and has multiple uses. The functional properties are largely determined by the degree of methoxylation of polygalacturonic acid, which determine the degree of esterification of this polysaccharic acid. [ABSTRACT FROM AUTHOR]