Determination of changes in viscosity of high-fructose syrup stability of pectin hydrogels depending on the temperature (25-96 Celsius degrees).

The rheological characteristics of the high-fructose syrup modified stability of pectin (added in a concentration 2% m/m) were made on the basis of the viscosity assessment using a Brookfield viscometer with an LV SC4 - 25 spindle and a shear rate of 0,22 s-1 in the temperature range 25-96 ° C. The data allowed selection of optimal conditions for the technological process of manufacturing the final product.