Abstract: Low methoxyl pectins that display pseudoplasticity and substantially no phase separation in aqueous solutions comprising at least one polyvalent cation, and processes for producing the same. Low methoxyl pectins prepared from non-calcium sensitive pectins. Processes for suspending particulates using low methoxyl pectins prepared from pectins which are not sensitive to polyvalent cations such as calcium, and in particular using low methoxyl pectins prepared from non-calcium sensitive pectins (NCSP). Stabilized aqueous systems containing low methoxyl pectins prepared from non-calcium sensitive pectins.

Abstract: A beverage product comprising a beverage and pectin, wherein the pectin has a calcium sensitivity of less than 20 cPs and the beverage product has a solution clarity of greater than 70% T.

Abstract: Enzymatically blocked-deesterified pectins that display pseudoplasticity and substantially no phase separation in aqueous solutions comprising at least one polyvalent cation, and processes for producing the same. Enzymatically blocked-deesterified pectins prepared by deesterifying isolated high methoxyl pectins with enzymes. Processes for suspending particulates using enzymatically blocked-deesterified pectins enzymatically blocked-deesterified pectins prepared by deesterifying isolated high methoxyl pectins with enzymes. Compositions and stabilized aqueous systems containing enzymatically blocked-deesterified pectins prepared by deesterifying isolated high methoxyl pectins with enzymes.

Abstract: A food composition, product and method of making thereof uses tissue, such as vegetable, meat, fish or poultry. The tissue is coated with at least one coating, dried and fried. Initially the coating is a gel including water, hydrocolloid gel forming compounds and a cross-linking agent such as polyvalent cations. The coating at least partially encloses the outer surface of the tissue. The coating is dried prior to frying. The coating (initial, dried and fried) includes at least ten percent equivalent weight of cross-linking agent based on the neutralization equivalent weight of the hydrocolloid. The dried coating is adapted to substantially impede the penetration of oil therethrough. The coated fried products have a low concentration of cooking oil.

Abstract: Provided is a pectin having (i) a degree of esterification (DE) of 60 to 95%, (ii) a calcium sensitivity (&Dgr;CS) of less than 25 cP, and (iii) a calcium sensitive pectin weight ratio (CSPR) of calcium sensitive pectin (CSP) to the sum of CSP and non-calcium sensitive pectin (NCSP) of 0.7 or more. Such pectin is useful as a stabilizing component of an aqueous acidic beverage, such as a drinking yogurt, which contains a suspension of protein particles formed from, e.g., casein. The pectin can be prepared by treating a substantially non-calcium sensitive pectin having a CSPR of 0.1 or less and a &Dgr;CS of 0-3 with a pectin deesterifying enzyme.

Abstract: A polyvalent cation crosslinked pectin fiber composition is composed of a calcium sensitive low methoxyl pectin with a degree of esterification (DE) of less than 15% or calcium sensitive amidated pectin having a DE of less than 50% where the pectin is polyvalent cation crosslinkable and has an average molecular weight (MW) having an upper limit of 200,000 and a lower limit of 5000. This pectin is useful in making wound dressings for topical applications.

Abstract: A food composition, product and method of making thereof uses tissue, such as vegetable, meat, fish or poultry. The tissue is coated with at least one coating, dried and fried. Initially the coating is a gel including water, hydrocolloid gel forming compounds and a cross-linking agent such as polyvalent cations. The coating at least partially encloses the outer surface of the tissue. The coating is dried prior to frying. The coating (initial, dried and fried) includes at least ten percent equivalent weight of cross-linking agent based on the neutralization equivalent weight of the hydrocolloid. The dried coating is adapted to substantially impede the penetration of oil therethrough. The coated fried products have a low concentration of cooking oil.