PECTIN
Sources of Pectin
The traditional, commercial sources of pectin have been citrus peel and apple pomace. Often this is a waste material from another industry such as apple pomace from a cider producer. Citrus peel has often been the preferred material for pectin manufacture due to its high pectin content and good colour properties. Generally lemon and lime peel are the preferred sources of citrus pectin. The peel must be unlimed and it cannot be enzyme treated. Lime treatment of the peel would hydrolyse all the pectin to pectic acid and peel that has been treated with enzyme to ease the peel removal will have the molecular weight of the pectin reduced.
More recently other sources of pectin are beginning to find markets such as sugar beet pectin and sunflower pectin. Sugar beet pectin in particular is finding a niche market due to its unusual emulsifiaction properties. the amounts of pectin from these different sources varies considerably:
- Apple pomace: 10-15%
- Citrus peel: 25-35%
- Sugar beet: 10-20%
- Sunflower: 15-25%
Pectin is a complex polysaccharide consisting mainly of esterified D-galacturonic acid resides in an alpha-(1-4) chain. The acid groups along the chain are largely esterifed with methoxy groups in the natural product. There can also be acetyl groups present on the free hydroxy groups. The galacturonic acid main chain also has the occasional rhamnose group present which disrupts the chain helix formation.
| Item | Specification |
| Name | Pectin |
| CAS No | 900-69-5 |
| Viscosity(4% Solution.Mpa.S) | 400-500 |
| Loss on drying | <12% |
| Ga | >65% |
| De | 70-77% |
| Ph(2% Solution) | 2.8-3.8% |
| So2 | <10 Mg/Kg |
| Free Methyl.Ethyl And Isopropyl Alcohol | <1% |
| Gel Strength | 145~155 |
| Ash | <15% |
| Heavy metal(as Pb) | <20Mg/Kg |
| Pb | <5Mg/Kg |
| Hydrochloric Acid Insoluble | ≤ 1 % |
| Degree Of Esterification | ≥ 50 |
| Galacturonic Acid | ≥ 65.0% |
| Nitrogen | <1% |
| Total plate count | <2000/g |
| Yeasts and moulds | <100/g |
| Salmonella sp | Negative |
| C. perfringens | Negative |
| Functional use | Thickener |
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Pectin
The traditional, commercial sources of pectin have been citrus peel and apple pomace. Often this is a waste material from another industry such as apple pomace from a cider producer. Citrus peel has often been the preferred material for pectin manufacture due to its high pectin content and good colour properties.
CMC
White or slightly yellowish or greyish odourless and tastelles, granular or bfibrous powder. Yields a viscous colloidal nsolution with water. Insouble in ethanol.