Pectin

Name:
Pectin
Detailed information:
A high molecular weight hydrocolloidal substance (polyuronide) related to carbohydrates and found in varying proportions in fruits and plants. Pectin consists chiefly of partially methoxylated galacturonic acids joined in long chains.

Properties:

White powder or syrupy concentration. The most common characteristic of pectins is their property of jelling at room temperature, typically after addition of sugar and fruit juices in the preparation of jams or jellies. Soluble in water; insoluble in organic solvents.

Derivation:

By dilute-acid extraction of the inner portion of the rind of citrus fruits, or of fruit pomaces, usually apple.

Method of purification:

Following decolorization, the extracts are concentrated by evaporation or the pectins precipitated with alcohol or acetone.

Grade:

Pure (NF) containing not less than 6.7% methoxy groups and not less than 74% galacturonic acid; 150-, 200-, 250-jelly grades, containing various diluents.

Use:

Jellies, foods, cosmetics, drugs, protective colloids, emulsifying agents, dehydrating agents.

See Gel.