Citrus pectin as a hydrocolloid emulsifier: Emulsifying and emulsion stabilizing properties

Citrus pectin is commonly used as a gelling agent and viscosity enhancer in food products. However, it is considered to be less effective in terms of emulsifier. This thesis explores ways to enhance the emulsifying properties of citrus pectin by molecular modification and by a proper choice of recipe parameters. It is shown how stable emulsions can be produced with citrus pectin when the viscosity enhancing effects are properly accounted for.