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The Induced Stabilization of Aqueous Pectin Dispersions by Ethanol
Author(s) -
WALTER REGINALD H.,
SHERMAN RUTH M.
Publication year - 1983
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1983.tb09199.x
Subject(s) - pectin , tartaric acid , chemistry , ethanol , dispersion (optics) , aqueous solution , electrolyte , alcohol , sodium , molality , antagonism , salt (chemistry) , food science , chromatography , organic chemistry , biochemistry , physics , receptor , electrode , optics , citric acid
The potential antagonism between dispersed pectin and ethanol, in the presence of sodium chloride and/or tartaric acid, was examined through constants of the Huggins equation. It was found that ethanol (10% and 15%) indefinitely stabilized a 0.10% pectin dispersion containing 0.070 total molal concentration of electrolytes. The data and their interpretation imply favorable prospects for functionality and storage of alcoholic foods and beverages containing edible quantities of salt and acid.