sprudil wrote:
> Others might be interested in this online lecture on pectin
>
> PECTIN CHEMISTRY, FUNCTIONALITY, & APPLICATIONS
>
> Steen Hoejgaard
>
> In this lecture all types of pectin will be discussed, however the emphasis
> will be on LM pectin, as this is the most misunderstood yet most versatile
> type of pectin. Applications of both types of pectin in food systems will be
> covered at the end of the talk.
>
> http://www.cpkelco.com/Ptalk/ptalk.htm
>
> Some of the tips I found interesting was the 5:1 dispersal method for pectin
> using sugar. I tried this with a sugar alcohol and was somewhat successful
> but I was using 1:1.
>
> It would be possible to hydrate the pectin in plain water and it would go
> into solution in a period of a few days and you could use it. The clump
> would dissipate and it would go into solution. This is useful to me because
> I can use small amounts and not lose much of the pectin to the surface of my
> blender.
>
> pectin can be used to stabilize yogurt which I make myself.
>
> Sid...
>
>
>
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>
Thanks for the reference. do you have any idea of what the presenters
background is?
Ellen