DESCRIPTION

Pectins occur as white, yellow, light gray, or light brown powders. They consist mainly of the partial methyl esters of polygalacturonic acid and their sodium, potassium, calcium, and ammonium salts. They are obtained by extraction in an aqueous medium of appropriate edible plant material, usually citrus fruits or apples. No organic precipitants shall be used other than methanol, ethanol, and isopropanol. In some types of Pectins, a portion of the methyl esters may have been converted to primary amides by treatment with ammonia under alkaline conditions. Pectins dissolve in water, forming an opalescent, colloidal dispersion. They are practically insoluble in ethanol. The commercial product is normally diluted with sugars for standardization purposes. In addition to sugars, Pectins may be mixed with suitable food-grade salts required for pH control and desirable setting characteristics.