Citrus pectin is a structural heteropolysaccharide component found mainly in the primary cell walls of fruits, particularly citrus fruits. It is composed mainly of α-(1-4)-linked D-galacturonic acid residues and its derivatives. It forms a gel in the presence of acid and in the absence of acid it acts as a thickening or gelling agent. Commercially extracted citrus pectin begins as a white powder which is only slightly soluble in cold water but highly soluble in hot water to form a viscous gel. It forms complexes with metal ions such as calcium which allows it to form thermoreversible gels. The degree of methyl esterification and molecular weight of the pectin contribute to its gelling properties. It generally have high degrees of methylation which provides stronger gelling capabilities compared to pectins from other fruits like apple.
Sources and Extraction
The main commercial sources of it include oranges, lemons, limes and grapefruits. Oranges are the primary source with it being found in the rind or albedo portion of the fruit which comprises about 30% of the dry weight. It is extracted from the dried peel by treatment with dilute acids followed by purification and drying. The peel is softened by treatment with diluted acid solution which solubilizes and extracts the pectin. The acidic extract is then filtered, concentrated and precipitated by addition of alcohol, washed and dried to produce refined Citrus Pectin powder. Other methods may use ammonium salts or lime for precipitation instead of alcohol. Pectin extraction is usually done at an industrial scale given the large amounts of byproduct citrus peel produced by citrus juice processing plants.
Uses and Applications
It has widespread applications in the food industry given its thickening, gelling and stabilizing properties. As an important polysaccharide fiber, it is used in the formulation of many foods and beverages. Some key uses include:
- Jams & Jellies: It is the main gelling agent used in the preparation of fruit jams, jellies and preserves where it sets the fruit and sugar mixture into a gel. It imparts a smooth thick consistency to these products.
- Bakery Fillings: It is used as a thickener and stabilizer in fillings for cakes, pies, pastries and desserts to prevent separation of fat and water phases.
- Fruit Yogurts & Dressings: It provides body and stability to no-fat or low-fat yogurt, fruit dips, and salad dressings.
Citrus pectin is a structural heteropolysaccharide component found mainly in the primary cell walls of fruits, particularly citrus fruits. It is composed mainly of α-(1-4)-linked D-galacturonic acid residues and its derivatives. It forms a gel in the presence of acid and in the absence of acid it acts as a thickening or gelling agent. Commercially extracted citrus pectin begins as a white powder which is only slightly soluble in cold water but highly soluble in hot water to form a viscous gel. It forms complexes with metal ions such as calcium which allows it to form thermoreversible gels. The degree of methyl esterification and molecular weight of the pectin contribute to its gelling properties. It generally have high degrees of methylation which provides stronger gelling capabilities compared to pectins from other fruits like apple.
Sources and Extraction
The main commercial sources of it include oranges, lemons, limes and grapefruits. Oranges are the primary source with it being found in the rind or albedo portion of the fruit which comprises about 30% of the dry weight. It is extracted from the dried peel by treatment with dilute acids followed by purification and drying. The peel is softened by treatment with diluted acid solution which solubilizes and extracts the pectin. The acidic extract is then filtered, concentrated and precipitated by addition of alcohol, washed and dried to produce refined Citrus Pectin powder. Other methods may use ammonium salts or lime for precipitation instead of alcohol. Pectin extraction is usually done at an industrial scale given the large amounts of byproduct citrus peel produced by citrus juice processing plants.
Uses and Applications
It has widespread applications in the food industry given its thickening, gelling and stabilizing properties. As an important polysaccharide fiber, it is used in the formulation of many foods and beverages. Some key uses include:
- Jams & Jellies: It is the main gelling agent used in the preparation of fruit jams, jellies and preserves where it sets the fruit and sugar mixture into a gel. It imparts a smooth thick consistency to these products.
- Bakery Fillings: It is used as a thickener and stabilizer in fillings for cakes, pies, pastries and desserts to prevent separation of fat and water phases.
- Fruit Yogurts & Dressings: It provides body and stability to no-fat or low-fat yogurt, fruit dips, and salad dressings.
Citrus pectin is a structural heteropolysaccharide component found mainly in the primary cell walls of fruits, particularly citrus fruits. It is composed mainly of α-(1-4)-linked D-galacturonic acid residues and its derivatives. It forms a gel in the presence of acid and in the absence of acid it acts as a thickening or gelling agent. Commercially extracted citrus pectin begins as a white powder which is only slightly soluble in cold water but highly soluble in hot water to form a viscous gel. It forms complexes with metal ions such as calcium which allows it to form thermoreversible gels. The degree of methyl esterification and molecular weight of the pectin contribute to its gelling properties. It generally have high degrees of methylation which provides stronger gelling capabilities compared to pectins from other fruits like apple.
Sources and Extraction
The main commercial sources of it include oranges, lemons, limes and grapefruits. Oranges are the primary source with it being found in the rind or albedo portion of the fruit which comprises about 30% of the dry weight. It is extracted from the dried peel by treatment with dilute acids followed by purification and drying. The peel is softened by treatment with diluted acid solution which solubilizes and extracts the pectin. The acidic extract is then filtered, concentrated and precipitated by addition of alcohol, washed and dried to produce refined Citrus Pectin powder. Other methods may use ammonium salts or lime for precipitation instead of alcohol. Pectin extraction is usually done at an industrial scale given the large amounts of byproduct citrus peel produced by citrus juice processing plants.
Uses and Applications
It has widespread applications in the food industry given its thickening, gelling and stabilizing properties. As an important polysaccharide fiber, it is used in the formulation of many foods and beverages. Some key uses include:
- Jams & Jellies: It is the main gelling agent used in the preparation of fruit jams, jellies and preserves where it sets the fruit and sugar mixture into a gel. It imparts a smooth thick consistency to these products.
- Bakery Fillings: It is used as a thickener and stabilizer in fillings for cakes, pies, pastries and desserts to prevent separation of fat and water phases.
- Fruit Yogurts & Dressings: It provides body and stability to no-fat or low-fat yogurt, fruit dips, and salad dressings.
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