The amount and composition of pectin contained in plant material vary
from one variety of plant to another. Mainly citrus fruits and apples
are used as raw materials for the manufacture of commercial pectins.
Citrus pectins are derived from the peel of lemon and lime and, to a
minor extent, orange and grape fruit. Citrus peel is a by-product from
juice and oil pressing and contains a high proportion of pectin with desirable
properties.
Parts of the citrus fruits used in the pectin manufacture.
Apple pomace, the residue from apple juice pressing, is the raw material
for commercial apple pectins. These are normally darker in color (brownish
shade) than citrus pectins, but in functional properties there are no
essential differences.
Product Information
| Raw Materials |
Manufacture | Structure
| Solubility | Reactions
| Gelling Mechanism |
Commercial | Applications
| Selection Guide
|
