Texas Woman University Food Manufacturing Questions and Definitions

Questions and Definitions:

1. List the four different uses of pectin in food manufacturing other than making jelly or jams. Name a food and describe the function of pectin in that food.
2. Explain the mechanism of gelation of low methoxyl pectin.
3. Explain the importance of understanding the differences between high-methoxyl and low-methoxyl pectin. Why it is necessary that a food scientist understand the pectin differences when designing food items?
4. Define the following terms in your own words as they relate to pectin and jelly food science:

A) Galacturonic acid –

B) Demethylation –

C) Protopectin –