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Emulsifying properties of proteins
Proteins are the surface-active substances, which are extensively used in the food industry as emulsifiers to manufacture products such as desserts, spreads or whipped cream.
Functionality Pectins are mainly used as gelling agents, but can also act as a thickener, water binder and stabilizer. Low methoxyl pectins ( 2+ ions. Highly acetylated pecti
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