Читать книгу Food Chemistry - Группа авторов - Страница 85

These are the additives that give firming action to food. Fruits and vegetables contain pectin that is relatively insoluble and form firm gel around the tissues of fruit. Firming agents are additives that help to precipitate residual pectin. It strengthens the supporting tissue and prevent its collapse during processing. Calcium salts are used as firming agent. It forms calcium pectate gel that protects the tissues against softening during processing. Some of the other examples of firming agents include aluminium sulfate, ammonium aluminium sulfate, calcium chloride, calcium sulfate, and sodium/potassium aluminium sulfate.