Pectin

Brief Overview
Pectins, also known as pectic polysaccharides, are a family of complex polysaccharides that contain 1,4-linked α-Dgalactosyluronic residues. Three pectic polysaccharides, homogalacturonan, rhamnogalacturonan-I and substituted galacturonans, have been isolated from primary plant cell walls. Pectin is not a homopolysaccharide however and has rhamnopyranosyl residues inserted in the galactosyluronic backbone at 1 to 4% substitution. Pectic polysaccharides are characterised with complex highly branched polysaccharides and along with pectic functional groups. Pectic has a molecular weight of 60 – 130,000 g/mol, which is dependent on the origin and extraction conditions. Pectin occurs naturally in most citrus fruits such as apple, oranges, pears, strawberries, cherries, grapes, plums and guavas.
Manufacturing Process
Raw materials used for the production of pectin are dried citrus peel or apple and sugar beet pomace. Pectin is separated by addition of hot dilute acid with the raw materials. Initial pre-treatment of dilute acids with the raw material leads to the low esterified and high quality product. After extraction process, pectin loses its branching chain length and soluble in the solution. Pectin extract is concentrated in vacuum condition and the pectin product is precipitated by adding Ethanol or Isopropanol solution.