New answers tagged gelling-agents
The enzyme, Pectinase AKA Polygalacturonase, might prove useful to you. Apparently, winemakers use it to reduce cloudiness. You can buy it online.
In my experiments with pureed blueberries as a photosensitizer in optical detectors, I've experienced that the pectin tends to leave the top fluid phase when centrifuged a lot. 4000G, for 60 minutes, has done the trick - at least I don't experience gelling of my samples. Admittedly, it's of somewhat limited usefulness, but you never know.
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