Pectin
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Pectin is extracted from the peels of citrus fruit or apples. Pectin consists mainly
of galacturonic acid and galacturonic acid methyl ester units forming linear
polysaccharide chains.
Facts about Pectin
Molecular weight: 50,000 to 150,000
Major repeating unit: D-galacturonic acid
Linkage for the repeating units: alpha-1.4 glycosidic linkages
The polygalacturonic acid is partly esterified with methyl groups and the free acid
groups may be partly or fully neutralized with cationic ions. The ratio of esterified
galacturonic acid groups to total galacturonic acid groups - termed the degree of
esterification (DE) DE has important influence on the properties of pectin,
especially the solubility and the gel forming characteristics. The highest DE that
can be achieved by extraction of natural raw material is approx. 75%. Pectins
with DE from 20-70% are produced by controlled de-esterification in the
manufacturing process. Pectin is normally classified according to its degree of
esterification.
Degree of esterification (DE) of a pectin have vital influence on the properties of
pectin, especially the solubility and the gel forming characteristics. HM-pectin
(High ester) require a minimum amount of soluble solids and a pH within a pretty
narrow range, around 3.0, in order to form gels. LM-pectins (High ester) require
the presence of calcium or other divalent cations for gelation and do not require
sugar and/or acid.
Uses
It forms gels for jams, jellies, and fruit fillings. Pectin must be completely dissolve
to ensure full utilization and to avoid uneven gel formation.
Reference
[1] http://www.ticgums.com/product-overview.asp#TICA-algin
of galacturonic acid and galacturonic acid methyl ester units forming linear
polysaccharide chains.
Facts about Pectin
Molecular weight: 50,000 to 150,000
Major repeating unit: D-galacturonic acid
Linkage for the repeating units: alpha-1.4 glycosidic linkages
The polygalacturonic acid is partly esterified with methyl groups and the free acid
groups may be partly or fully neutralized with cationic ions. The ratio of esterified
galacturonic acid groups to total galacturonic acid groups - termed the degree of
esterification (DE) DE has important influence on the properties of pectin,
especially the solubility and the gel forming characteristics. The highest DE that
can be achieved by extraction of natural raw material is approx. 75%. Pectins
with DE from 20-70% are produced by controlled de-esterification in the
manufacturing process. Pectin is normally classified according to its degree of
esterification.
Degree of esterification (DE) of a pectin have vital influence on the properties of
pectin, especially the solubility and the gel forming characteristics. HM-pectin
(High ester) require a minimum amount of soluble solids and a pH within a pretty
narrow range, around 3.0, in order to form gels. LM-pectins (High ester) require
the presence of calcium or other divalent cations for gelation and do not require
sugar and/or acid.
Uses
It forms gels for jams, jellies, and fruit fillings. Pectin must be completely dissolve
to ensure full utilization and to avoid uneven gel formation.
Reference
[1] http://www.ticgums.com/product-overview.asp#TICA-algin
Discuss with your doctor before taking any alternative medicine. This article is for
reference only, it is not a medical advice. All rights reserved. Do not copy this article to
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reference only, it is not a medical advice. All rights reserved. Do not copy this article to
other website or blog.