Amidated pectin, its preparation method and use

By using an amidated pectin preparation method, the problem of insufficient gel stability of low-ester pectin in low-sugar environments has been solved, achieving uniform texture and improved freeze-thaw stability in stirred yogurt, making it suitable for low-sugar, sugar-free, and frozen foods.

CN121086098BActive Publication Date: 2026-07-07广州市莱檬生物科技有限公司 +3
View PDF 2 Cites 0 Cited by

Patent Information

Authority / Receiving Office
CN · China
Patent Type
Patents(China)
Current Assignee / Owner
广州市莱檬生物科技有限公司
Filing Date
2025-09-29
Publication Date
2026-07-07

AI Technical Summary

Technical Problem

Existing low-ester pectin has insufficient gel stability in low-sugar environments, is brittle, and is sensitive to ionic environments, which limits its application in food systems, especially in stirred yogurt where it causes whey separation and uneven texture.

Method used

An amidated pectin preparation method was adopted, in which citrus high-methoxyl pectin was mixed with ethanol solution and concentrated ammonia water and reacted. After washing and drying, the resulting amidated pectin has excellent gel stability and environmental tolerance, and is suitable for low-sugar, sugar-free and frozen foods, especially as a stabilizer for stirred yogurt.

Benefits of technology

Amide-modified pectin forms a more stable gel network in a low-sugar environment, improving the texture, water retention, and freeze-thaw stability of stirred yogurt, inhibiting whey separation, and enhancing the product's rheological properties and sensory quality.

✦ Generated by Eureka AI based on patent content.

Smart Images

  • Figure CN121086098B_ABST
    Figure CN121086098B_ABST
Patent Text Reader

Abstract

The application provides an amidated pectin and a preparation method and application thereof, and belongs to the technical field of food additives.The preparation method of the amidated pectin comprises the following steps: mixing citrus high methoxyl pectin, an ethanol solution and concentrated ammonia water to react, and then obtaining the amidated pectin after washing and drying.The amidated pectin has gel stability and environmental tolerance, and is especially suitable for being used as a stabilizer of stirred yogurt.The amidated pectin is applied to stirred yogurt, mixed with a sweetening agent, and then added into preheated fresh milk, and then the stirred yogurt is subjected to the steps of homogenization, sterilization, inoculation fermentation, demulsification and post-ripening, so that a product with uniform texture, high water holding capacity and high freeze-thaw stability can be prepared.In addition, the amidated pectin and sodium octenyl succinate starch are compounded, the freeze-thaw water holding capacity of the gel, the gel strength and the TPA index can be improved without adding sucrose, and the product can be applied to sucrose-free and frozen food.
Need to check novelty before this filing date? Find Prior Art

Citation Information

Patent Citations

  • Method for producing amidated pectin

    CN101817886A

  • Yogurt and preparation method thereof

    CN106035661A