Rheological methods to characterize pectins in solutions and gels

Publisher Summary This chapter discusses the rheological methods to characterize pectins in solutions and gels. The development of new rheological measuring devices has given us a wide range of possibilities to characterize pectins in solutions and gels. This may give us important data for the layout of technological processes, the quality control of raw materials, and standardized products or the determination of material specific data in research and development. This presents the standard rheological equipment of a modem laboratory in the food industry, starting off with purely empirical rheometers like the Ridgelimeter, the Pectinometer of Herbstreith & Fox, and penetrometers, passing over to more sophisticated rheometers, capable to give fundamental data. Using these rhelogical methods, laboratories for quality control, and research and development have good tools to characterize pectins in gels and solutions. The most important points are the reproducible handling, pretreatment, and measurement of the samples, and the knowledge which information can be derived from the measured data regarding the texture, the production parameters, and the sensory evaluation of the product.