Effect of calcium pidolate on the rheological characteristics of jams and gelatins |
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| Authors: | Víctor Falguera Anabel Mengual Manuel Vicente Albert Ibarz |
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| Affiliation: | 1. Departament de Tecnologia d’Aliments UPV-XaRTA, Universitat de Lleida, Av. Rovira Roure, 191, 25198 Lleida, Spain;2. Viklat Laboratoris, S.L., Montserrat, n° 8, 08172 Sant Cugat del Vallès, Spain;3. Departament d’Enginyeria Química, Universitat de Barcelona, Martí i Franqués, 1, 08028 Barcelona, Spain |
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| Abstract: | Calcium pidolate is a calcium containing molecule that has the essential advantage of being absorbed more easily and in a greater proportion than any other calcium compound. The combination between a low methoxyl pectin and calcium allows forming food gels with a small amount of sugar. In this work, the use of calcium pidolate in the composition of two of these products (jams and gelatins) has been assayed, testing its rheological properties. An optimum content of calcium pidolate has been found for each product and sugar proportion. Both in jams and gelatins, the results obtained with calcium pidolate were better than the ones obtained with calcium chloride. |
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