123foodscience.com

 

 

 

Home

Home

Food Nutrition

Food Chemistry

Food Microbiology

Food Packaging

Food Preservation

Food Processing

Food Additives

Food Analysis
Food Safety

Food Spoilage

Food Dictionary

News   New

Submit Article

view Article

Free Members Join

View members

Submit industry

View industries

Post Jobs

Job Vacancies

Post Institute

List Of Institute

Site Map

Contact Us

 

Food

 

firming agents

Fresh fruits contain insoluble pectin as a gel around the fibrous tissues which keeps the fruit firm. Breakdown of cell structure allows conversion of pectin to pectic acid, with loss of firmness. The addition of calcium salts (chloride or carbonate)forms a calcium pectate gel which protects the fruit against softening; these are known as firming agents. Alum (aluminium potassium sulphate) is sometimes used to firm pickles.