Title:
【発明の名称】低いカルシウム感度を有するペクチン
Document Type and Number:
Japanese Patent JP2002540258
Kind Code:
A
Abstract:
Pectin having a degree of blockiness of at least about 10 %, a degree of esterification of at least about 55 %, and a DELTA CS of no more than about 100 centipoise. A process for making a pectin, which includes the step of treating a starting pectin having a degree of blockiness of at least about 10 %, a degree of esterification of at least about 55 %, and a DELTA CS of greater than about 0 centipoise, with a pectin lyase under conditions sufficient to produce a processed pectin having a DELTA CS that is lower than the DELTA CS of the starting pectin. A comestible composition containing such a pectin, and a method of increasing the storage stability of a comestible composition by formulating the composition with such a pectin.
Inventors:
Hanson, Karin Meyer
Mailer, Fleming
Mailer, Fleming
Application Number:
JP2000608659A
Publication Date:
November 26, 2002
Filing Date:
March 23, 2000
Export Citation:
Assignee:
C/Kelco/APS
International Classes:
A23C9/137; A23L29/231; C08B37/00; A23C9/13; C08B37/06; C12P19/04; (IPC1-7): C08B37/06; A23C9/13; C12P19/04
Domestic Patent References:
| JPH05252972A | 1993-10-05 | |||
| JPH07264977A | 1995-10-17 |
Foreign References:
| WO1989012648A1 | 1989-12-28 | |||
| WO1997003574A1 | 1997-02-06 |
Attorney, Agent or Firm:
Kazuo Shamoto (5 outside)