Description
Pectin, as a food ingredient, can be used as a gelling agent, thickening agent and stabilizer in food applications.
Versatile Functionality
Pectin for use in food is defined as a polymer containing at least 65% galacturonic acid units. The acid groups may either be free or be methylesterified, sodium, potassium, calcium or ammonium salts. In some commercial pectins amide groups also may be present.
Manufacturing Process
In plant cells, pectin is linked to cellulose to form protopectin which has the ability to absorb large amounts of water. Cellulose gives the supporting tissues their rigidity while the pectic components give the plant its flexibility.
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