METHOD OF DETERMINING GEL-FORMATION CAPACITY OF PECTIN Russian patent published in 1998 - IPC

FIELD: analytical methods in confectionery industry. SUBSTANCE: pectin specimen is mixed with granulated sugar, water is added, mixture is heated to boiling, and 0.7-0.8 cu.cm of 50% tartaric acid is added to maintain pH 2.9-3.0. Invention is distinguished by that 1 g of pectin (calculated for solid material) is combined with 158.18 g of granulated sugar, mixture is evaporated to content of solids 72-73% and allowed to stand at 20 C for 14-15 min, after which determination on structurometer is performed. EFFECT: accelerated procedure, improved accuracy and reproducibility of analyses. 4 tbl