Product name:Pectin
CAS:9000-69-5
Molecular Formula:C6H12O6
Specification:25g
Description:
Pectin is a structural heteropolysaccharide contained in the primary cell walls of terrestrial plants. It was first isolated and described in 1825 by Henri Braconnot. It is produced commercially as a white to light brown powder, mainly extracted from citrus fruits, and is used in food as a gelling agent particularly in jams and jellies. It is also used in fillings, sweets, as a stabilizer in fruit juices and milk drinks and as a source of dietary fiber.
Pectin is white or yellowish or light gray, or light brown coarse to fine powder. It's almost odorless and has a sticky texture. Soluble in 20 times, forming milky white viscous colloidal solution, weak acid. High heat resistance. Almost insoluble in ethanol and other organic solvents. Moisten with ethanol, glycerin, granulated sugar syrup, or mix with three times more granulated sugar to increase solubility. It is more stable in an acidic solution than in an alkaline solution.
They are usually classified by degree of esterification. Methoxide content ≥7% (degree of esterification 42. 9%) is called high-ester pectin. Methoxy content ≤ 7% is called low ester pectin. The content of soluble sugar (such as sucrose) in high-ester pectin solution is ≥60%, and the pH value ranges from 2.6 to 3.4 to form non-reversible gels, and the gelling capacity increases with the methoxide content. The main part of carboxyl group is methyl ester, and its performance varies with the degree of esterification and polymerization.
In low ester pectin, some methyl ester is converted to peramide. It is not affected by sugar and acid content, but it must be cross-linked with Ca2+, Mg2+ and other divalent metal ions to form gel (reversible due to heat and stirring).
It is widely found in the cell walls of fruits, vegetables (turnips, carrots) and citrus peel.