HNB Supply Food Thickeners pectin Apple pectin and orange pectin
Pectin is a polysaccharide composed of two types: homogeneous polysaccharides and heteropolysaccharides. They are mostly present in plant cell walls and inner layers, and are abundant in fruit peels such as citrus, lemon, and pomelo. It appears as a white to yellow powder with a relative molecular weight of approximately 20000 to 400000, and is odorless.
Stable in acidic solutions compared to alkaline solutions, it is usually classified into high ester pectin and low ester pectin based on their degree of esterification. High ester pectin has a soluble sugar content of ≥ 60% Non reversible gel is formed in the range of pH=2.6~3.4. A part of methyl ester of low ester pectin is converted into primary amide, which is not affected by sugar and acid, but needs to combine with divalent ions such as calcium and magnesium to form gel
English name pectin
Preparation methods include acid extraction, ion exchange, membrane separation, etc
Applied in the food industry, health drugs, etc
Discovered that in 1824, French pharmacist Bracenot first extracted it from carrots
The solubility varies due to its degree of polymerization and the content and distribution of its methoxy groups, with no clear data available
Category Polysaccharides
Molecular weight 20000~400000
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