###### Abstract
Ionotropic gelation offers wide possibilities of use in various branches of industry; therefore, it is interesting both to search for new sources of raw material that can be used and to develop the possibility of the efficient use of the method on a large scale. So far, most of the researchers have focused on the gelation of low-methylated pectins derived from citrus fruits and apples. The rheological and swelling properties of gels obtained through the internal gelation of pectins with citrus fruits with the following characteristics were investigated: DM = 38%, weight average molecular weight 317-387 kDa [10]. The work of [PERSON] et al. [9] presents the effect of temperature and concentration of Ca\({}^{2+}\) ions on the gelling ability of pectins (Mw = 200 kDa) with a low degree of esterification (DM = 27%) and amidated (DM = 28.7% and DA = 18%) as well as the rheological properties of these gels. In the work of [PERSON] et al. [15], the internal and external gelling of pectins with DM = 38% (Mw = 317 kDa) was investigated with the use of photon correlation imaging (PCI), dynamic light scattering (DLS) and measurements of rheological properties. [PERSON] et al. [16] investigated the effect of the texture of gels obtained from low methylated pectins (DM = 30% DA = 0% and DM = 25% and DA = 21%) using external and internal gelation on the release rate of rutin from calcium pectinate beads. On the other hand, the influence of process parameters, such as the concentration of pectin solution and the rate of dripping into the solution on selected properties of calcium pectinate bead, is presented in the work of [PERSON] et al. [11]. The authors of the study performed dimensionless number analysis using Reynolds (Re) and Ohnersorg (Oh) numbers and determined the basic relationship between them. Low methylated pectins with DM = 27-33% and DA = 20-25% were tested. [PERSON] et al. [14] studied the influence of the molecular structure of apple (Mw = 427 kDa, DM = 28%) and citrus (Mw = 435 kDa, DM = 24%) pectins on their gelling and morphological properties using external gelation process. In the work of [PERSON] et al. [7], water absorption (swelling) of beads obtained from low-methylated pectins obtained from _Lemma minor_ L. and _Tanactum vulgare_ L. and commercial apple pectin (Mw = 401 kDa, DM = 36-44%) were investigated. The isolated pectins were characterized by DM = 4-25%, and the values of their weight average molecular mass varied in the range from 138 kDa to 500 kDa, linearity R1 = 3.4-14.3 and branching R3 = 6.9-13.3, while analogous parameters determined for commercial pectin apple juice were R1 = 13.0 and R3 = 2.0. The gelling of high-methylated pectins is less described in the literature [12; 13; 17]. One of the few articles is the publication [17] in which the molecular characterization of pectin isolated from _Silene tatarica_ L. It was found that this pectin is characterized by DM = 73.7%, with an average weight molecular weight of 425 kDa, R1 = 5.8 R3 = 12.9. The gelation of solutions of this pectin was investigated with the use of external gelation as well as swelling properties in gastric, intestinal and colonic conditions. [PERSON] et al. [13] investigated the external gelation of apple pectin with DM = 43% (Mw = 401 kDa) and 82% (Mw = 506 kDa) in the presence of glycerol as well as the swelling properties and texture of beads. The study by [PERSON] et al. [12] presents the results of research on the swelling of pectin beads obtained during the external gelling of apple pectin with DM = 43% and Mw = 401 kDa. The analysis of the literature shows that there are no reports describing the textural and swelling properties of gels obtained on the basis of pectins obtained from red and black currants using a continuous external gelation process.