Pectin#CAS9000-69-5

Pectin#CAS9000-69-5

Pectin occurs as a coarse or fine, yellowish-white, odorless powder that has a mucilaginous taste.

Pectin is found in the cell walls of all plants.

Application of Pectin

In the preparation of jellies and similar food products: Owens et al., "Factors Influencing Gelation with Pectin" in Natural Plant Hydrocolloids, Advances in Chemistry Series (ACS, Washington, 1954) pp 10-15.

pectin is used as a thickening agent in cosmetic preparations given its gelling properties. It is soothing and mildly acidic and extracted from apples or the inner portion of citrus fruit rind.

Pectin is a gum that is the methylated ester of polygacturonic acid. it is obtained from citrus peels and apple pomace. the degree of meth- ylation (dm) or esterification (de) refers to the percentage of acid groups which are present as the methyl ester. pectin is divided into two main groups: high methoxy (hm) pectin, having 50% or greater esterification, and low methoxy (lm) pectin, having less than 50% esterification. these pectins gel under different conditions. the lm pectins are subdivided into low methoxy amidated pectin and low methoxy conventional pectin. see pectin, high methoxy; pectin, low methoxy; amidated pectin.

Pectinic Acid is a broad group of pectic substances that contain more than a negligible proportion of methyl ester groups and all the unes- terified carboxyl groups are free. the divalent salts of pectinic acid are only slightly soluble in water and must be converted to the sodium or potassium form for dissolution.

Fact Factory and Equipment Show