Difference b/w pectin and sodium alginate as stablizer in juices?!
Difference b/w pectin and sodium alginate as stablizer in juices?
Answers:
The only technical difference would be that the pectin would require more heat to activate and need to be used in larger quantities. I would think there'd likely be a minor cost difference between the two with the lower price of pectin being offset by needing more of it.
The main 'ingredient' to worry about with juice is the source of the unlisted enzymes they use in the juicing process! Most companies use enzymes from pigs to increase juice yield. The only way to find out what they use is to contact them and ask what their source is
Source(s):
Vegetarians do not eat fish. A fish eater is a Piscivore. Spread the correct word!
http://www.thefreedictionary.com/piscivo...
Do you mean where are they sourced from? they are both plant based.
Pectin is sourced from the cell walls of plants and is a carbohydrate. Sodium Alginate comes from the cell wall of algae (found in the sea).
I notice that in silk soymilk there is carrageenan, which I think is algae...so that must be why it doesn't separate...
Being a former chef, I can say pectin is a naturally occuring fruit enzyme found in all fruits, more in some sodium alginate like the carrengen previously stated come from a seaweed source, like agar agar, they are able when mixed with liquids to add a thickening agent and allow products like soya milks, chocolate dairy milks and other product not only to stay stable but prevent separation of the liquids from the solids in the mixture, in ice cream and other product they allow when frozen the ice particals the ability to freeze but not soild or crystallizing to occur.
I took some food science courses when I was a chef in canada for 20 yrs and learn some of the lesser known food additive properties of ingredient we see and consume on a daily basis.