firming agents

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Fresh fruits contain insoluble pectins as a firm gel around the fibrous tissues which keeps the fruit firm. Breakdown of cell structure allows conversion of pectin to pectic acid, with loss of firmness. The addition of calcium chloride or carbonate forms a calcium pectate gel which protects the fruit against softening; these are known as firming agents. Alum is sometimes used to firm pickles.

Subjects: Medicine and Health.

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