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Low-ester amidated pectin

Pectins of wide application that underwent a certain processing to change its functional properties. Low esterified amidated pectin (NEA) has an esterification degree below 50. This is a special type of pectin in which some of the ester groups have been converted to amide groups in the molecule. Amidated low etherification pectins are gelled due to a complex scheme involving various types of polymer chain interactions, such as hydrogen bonding. Amidated pectins require less calcium to gel and are less prone to precipitation at high calcium concentrations.

Pectins of wide application that underwent a certain processing to change its functional properties. Low esterified amidated pectin (NEA) has an esterification degree below 50. This is a special type of pectin in which some of the ester groups have been converted to amide groups in the molecule. Amidated low etherification pectins are gelled due to a complex scheme involving various types of polymer chain interactions, such as hydrogen bonding. Amidated pectins require less calcium to gel and are less prone to precipitation at high calcium concentrations.

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