Abstract: Provided in the present disclosure is a pectin gel and a preparation method thereof, the pectin gel including a pectin and a fat-soluble substance, in which a weight average molar weight of the pectin is in a range of 5.0×10{circumflex over (?)}4 to 6.0×10{circumflex over (?)}5 Da, a polymer dispersion index thereof is in a range of 1 to 6; in the structural domains of the pectin, HG>30 mol % and RG-1?35 mol %; HG is homogalacturonan and RG-1 is rhamnogalacturonan type I. The pectin gel has high emulsion stability before forming, so the pectin gel after forming has good texture stability, and the amount of water and oil separation is low, and the taste of the pectin gel is good.

Abstract: A soft jelly candy and a production method therefor. The soft jelly candy contains the following components: a) 30-45 parts by weight of carrageenan, b) 4-15 parts by weight of agar and/or pectin, and c) 2-16 parts by weight of gum arabic and/or gellan gum. Based on the total weight of the soft jelly candy after moisture is removed, the components a), b) and c) together account for 2.37-5.86% by weight. The production method includes: uniformly mixing carrageenan, agar and/or pectin, and gum arabic and/or gellan gum with water, respectively. A “shrinkage” phenomenon does not occur to the soft jelly candy when the soft jelly candy contains a sugar alcohol and/or is high in functional component content.

Abstract: Provided in the present disclosure is a pectin gel and a preparation method thereof, the pectin gel including a gelling agent, an emulsifier and a fat-soluble substance, in which the gelling agent comprises pectin with a degree of esterification of not less than 20%, and, in terms of a mass ratio, the gelling agent:the emulsifier=(0.2-30):1. The degree of esterification (DE) of pectin is the sum of the proportions of methylation, acetylation and amidation in pectin. The degree of esterification of pectin affects the solubility, gelation and emulsification stability of pectin products. The pectin gels provided in the present disclosure allow for improved gelation performance and textural strength, hardness, and elasticity of the pectin gels by limiting the degree of esterification of the pectin and by introducing appropriately proportioned gelling agents and emulsifiers.