The natural gelling agent
Pectins were discovered in fruits more than 200 years ago. However, it was not until the beginning of the 20th century that their practical uses in food production were recognized.
Due to its gelling, thickening and stabilizing properties, pectin has and stabilizing properties, pectin has gained great importance, especially in the food industry, but also in the cosmetic and pharmaceutical industries.
Today, highly specialized pectins are mainly obtained from freshly juiced and gently dried apples or citrus fruits. The production process from fruit to pectin requires a lot of experience and care to ensure the highest possible quality and purity.
Pectin is a natural component of the cell walls and middle lamella of all higher land plants. It belongs to the heteropolysaccharides, as it contains neutral sugars, such as arabinose and galactose in side chains, in addition to galacturonic acid. The linear galacturonic acid main chain is interrupted by rhamnose molecules. The galacturonic acid building blocks may be esterified with methanol, resulting in pectins with varying degrees of esterification. The purity requirements for pectin are prescribed in international specifications.
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