Abstract: A composition comprising a dry cationic pectin salt which when suspended in water swells to heat stable particles having a mean equivalent diameter greater than 100 micrometers. Food, cosmetic, superabsorbent and skin adhesive compositions containing the dry cationic pectin salt. A process for making the dry cationic pectin salt having the steps: a) converting a pectin starting material into a pectinate in a liquid medium, b) drying the pectinate, and c) selecting conditions in steps (a) and/or (b) that allow for the production of pectinate which when suspended in water swells to heat stable particles having a mean equivalent diameter greater than 100 micrometers.

Abstract: A composition comprising a dry cationic pectin salt which when suspended in water swells to heat stable particles having a mean equivalent diameter greater than 100 micrometers. Food, cosmetic, superabsorbent and skin adhesive compositions containing the dry cationic pectin salt. A process for making the dry cationic pectin salt having the steps: a) converting a pectin starting material into a pectinate in a liquid medium, b) drying the pectinate, and c) selecting conditions in steps (a) and/or (b) that allow for the production of pectinate which when suspended in water swells to heat stable particles having a mean equivalent diameter greater than 100 micrometers.

Abstract: A process is provided for treating a solution, gel, or suspension of pectin starting material having a degree of esterification greater than about 60% with a cation-containing preparation to obtain at least a first fraction having a higher degree of calcium sensitivity and a second fraction having a lower degree of calcium sensitivity than said pectin starting material. The resultant composition has a degree of esterification greater than about 60% and a ratio of calcium sensitive pectin to the sum of calcium sensitive pectin and non-calcium sensitive pectin greater than about 0.60. Compositions using citrus pectin have a degree of esterification less than about 80% and a ratio on non-calcium sensitive pectin to the sum of calcium sensitive pectin and non-calcium sensitive pectin greater than about 0.60. These compositions are used, for example, in admixture with foodstuffs, in personal hygienic devices, and in cosmetics.