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

Schmidt, Ulrike

Abstract:
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.


Zugehörige Institution(en) am KIT Institut für Bio- und Lebensmitteltechnik (BLT)
Publikationstyp Hochschulschrift
Jahr 2016
Sprache Englisch
Identifikator DOI(KIT): 10.5445/IR/1000054229
URN: urn:nbn:de:swb:90-542290
KITopen ID: 1000054229
Verlag Karlsruhe
Abschlussart Dissertation
Fakultät Fakultät für Chemieingenieurwesen und Verfahrenstechnik (CIW)
Institut Institut für Bio- und Lebensmitteltechnik (BLT)
Prüfungsdaten 22.02.2016
Referent/Betreuer Prof. H. P. Schuchmann
Schlagworte Emulsions, Pectin, Hydrocolloids, Homogenization, Biopolymers
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