Method for reducing syneresis

Abstract

The present invention relates to methods for reducing the serum separation of an aqueous mass containing pectin, comprising the steps of: (a) providing an aqueous mass substantially free from pectin depolymerizing enzymes, (b) adding an effective amount of pectinesterase, preferably substantially free from pectin depolymerizing enzymes, and (c) incubating said mass in the presence of divalent cations, is disclosed. The method has been found to be advantageous with products wherein the pectin containing aqueous mass is derived from broccoli, pepper, mustard, apples, tomatoes oranges, lemons, grapes, lime, pears, carrots, peas, cauliflower, and berries, such as blackcurrant, blue-berries, strawberries, and raspberries to obtain products, such as jam, marmalade, jelly, juice, paste, soup, dressing, sauce, condiment, ketchup, salsa, chutney, pudding, mousse, or other deserts.

1 . A method for preparing food products that are fully or partially vegetable or fruit based, said method comprising the steps of: 
 (a) providing an aqueous mass containing pectin and substantially free from pectin depolymerizing enzymes,    (b) establishing what is an effective amount of pectinesterase for said mass, and    (c) incubating said mass with said effective amount of pectinesterase.    
     
     
         2 . The method of  claim 1 , wherein the effective amount of pectinesterase is so determined as to obtain a reduction of the syneresis.  
     
     
         3 . The method of  claim 2 , wherein the effective amount of pectinesterase is so determined as to obtain a viscosity increase as well.  
     
     
         4 . The method of  claim 1 , further comprising the step of adding divalent cations to said mass.  
     
     
         5 . The method of  claim 1 , wherein the pectin is endogenous HM pectin.  
     
     
         6 . The method of  claim 1 , wherein said mass is a tomato juice, tomato slurry, tomato paste, salsa, ketchup.  
     
     
         7 . The method of  claim 1 , wherein the pectinesterase is derived from a fungus.  
     
     
         8 . The method of  claim 1 , wherein the pectinesterase is substantially free from pectin depolymerizing enzymes.  
     
     
         9 . The method of  claim 1 , wherein said mass is derived from broccoli, pepper, mustard, apples, tomatoes, oranges, lemons, grapes, lime, pears, carrots, peas, cauliflower, or berries, such as blackcurrant, blue-berries, strawberries, and raspberries.  
     
     
         10 . The method of  claim 1 , wherein said effective amount of pectinesterase is from 5.5 to 550 PEU, preferably from 15 to 135 PEU, better from 25 to 110 PEU, still better from 40 to 95 PEU, and more preferably from 55 to 80 PEU/kg VSS.  
     
     
         11 . The method of  claim 1 , wherein the content of pectin in said mass is from 0.1% w/w to 10% w/w, preferable from 0.2% w/w to 1.0% w/w.  
     
     
         12 . The method of  claim 1 , wherein sugar (0-60% w/w), acetic acid (0-10% w/w) and/or salt (0-10% w/w) is added.  
     
     
         13 . The method of  claim 1 , wherein the pH value of said mass is from 2.5 to 7.5, preferably from pH 3 to pH 5.  
     
     
         14 . The method of  claim 1 , wherein said incubation step is performed for a period from 5 to 60 minutes, preferably from 5 minutes to 30 minutes.  
     
     
         15 . The method of  claim 1 , wherein said incubation step is performed at a temperature from 10 to 60° C., preferably from 15 to 50° C.  
     
     
         16 . The method of  claim 1 , wherein the food product is selected from amongst jam, marmalade, jelly, juice, paste, soup, dressing, sauce, condiment, ketchup, mustard, salsa, chutney, pudding, mousse, other desserts.