High-quality pectins may be extracted from pectin-containing plant materials with microwave energy under pressure. The pectins are characterized by increased molecular weight, size and intrinsic viscosity when compared to pectin extracted by conventional heating techniques.
The present invention provides a method for preparing aqueous extracts of vegetals, particularly of plants, which comprises the steps of a) decontamination of the plant, b) comminuting the plant, c) treatment of the comminuted plant with a laser radiation, d) suspension of the mixture obtained in step c) in water, e) maceration of the suspension obtained in step d), and f) separation of the resulting liquid. The invention also provides the compositions obtained by the present method, some of which find application in medicine, particularly in the treatment of immune-suppressant diseases such as cancer, tuberculosis, influenza, common cold and AIDS, or in the treatment of viral diseases such as hepatitis.
Acidic protein foods employing pectin which has been low-molecularized to a viscosity of no greater than 150 mPa.multidot.s as a stabilizer for the acidic protein foods, wherein the pectin is added at greater than 0.4 wt % to the acidic protein foods. It is possible to achieve a wider stable pH range and improvement in palatable texture due to lower viscosity of the products.
