Food and Fermentation Industries >

2013 , Vol. 39 >Issue 12: 145 - 151

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.2013.12.009

Food and Fermentation Industries

Factors influencing the formation of calcium pectinate gels and the application of calcium pectinate

  • HUANG Xue-song ,
  • GUO Xiu-jun
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Online published: 2013-12-25

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Abstract

Pectinate calcium has many potential applications in food,pharmacy,microbiology for its stability, good biocompatibility and safety. This paper mainly reviewed the morphology,chemical structure,safety,factors affecting its formation,application status and development trend of pectinate calcium. The goal was to offer theoretical foundation for the application of calcium pectinate.

Key words： calcium pectinate; pectin; gelatin; application

Cite this article

HUANG Xue-song , GUO Xiu-jun . Factors influencing the formation of calcium pectinate gels and the application of calcium pectinate[J]. Food and Fermentation Industries, 2013 , 39(12) : 145 -151 . DOI: 10.13995/j.cnki.11-1802/ts.2013.12.009

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