The use of sodium pectate as a thickener in canned foods
- 1 October 1978
- journal article
- Published by Oxford University Press (OUP) in International Journal of Food Science & Technology
- Vol. 13 (5) , 425-432
- https://doi.org/10.1111/j.1365-2621.1978.tb00822.x
Abstract
Summary: The thickening properties of sodium alginate, low methoxyl pectin (degree of esterification, 22%) and sodium pectate (degree of esterification, 4%) in systems that had been heat processed were compared with those of starch. Heat penetration data were obtained for pectate and starch solutions processed at 121.1°C in both static and rotating retorts.By controlling the level of calcium release in the solution using a sparingly soluble calcium salt in conjunction with a thermolabile sequestrant, partial gelation of 0.5% sodium pectate solutions could be induced on completion of the heat process cycle giving a high viscosity. This effect could not be obtained using either sodium alginate or the low methoxyl pectin. When low levels of sodium pectate (0.2–0.4%) are mixed with starch, a considerably higher viscosity after processing is obtained compared with starch alone.In a rotating retort a high rate of heat transfer is obtained for the pectate solutions in comparison with solution containing levels of starch required to give comparable post process viscosities. It is suggested that sodium pectate would be of use as a thickener in canned products particularly where rapid heat penetration is desirable.Keywords
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