PRODUCTS

PECTIN

CAS NUMBER: 18968-14-4

UNII NUMBER: 55NG3O9NDD

MOLECULAR FORMULA: C6H10O7

MOLECULAR WEIGHT: 194.14

IUPAC NAME: (2S,3R,4S,5R,6R)-3,4,5,6-tetrahydroxyoxane-2-carboxylic acid

Pectin is a structural acidic heteropolysaccharide contained in the primary and middle lamella and cell walls of terrestrial plants.
Pectin's main component is galacturonic acid, a sugar acid derived from galactose.
Pectin was first isolated and described in 1825 by Henri Braconnot.

Pectin is produced commercially as a white to light brown powder, mainly extracted from citrus fruits, and is used in food as a gelling agent, particularly in jams and jellies.
Pectin is also used in dessert fillings, medicines, sweets, as a stabiliser in fruit juices and milk drinks, and as a source of dietary fibre.

Pectin is a complex starch derived from plants.
Pectin's used to gel foods like fruit preserves - jams and jellies - and gummy candy.
While there are vegetables that are high in pectin, most pectin sold in grocery stores comes from fruit like citrus peel, and for this reason, it's sometimes labeled as fruit pectin.

What Is Pectin Used For?
Pectin is most commonly used in jam and jelly-making, particularly with fruit that is low in pectin.
You can tell if a fruit is low in pectin if it's squishy: strawberries, for example, are low in pectin, while apples are high in pectin.
In addition, ripe fruits are lower in pectin than less ripe fruits.

Pectin is the gelling ingredient in many clear glazes for the beautiful fruit tarts you see in a bakery.
Using heated, strained apricot jam or jelly is a good alternative when you want to glaze a tart, because these spreads are high in pectin.

Pectin's also a common ingredient listed on store-bought gummy candies, because it helps the gummies become firm and hold their shape.
Finally, Pectin has uses beyond the culinary world.
Pectin's added to laxatives and throat lozenges to bolster their fiber.
And Pectin’s the glue used to hold the tobacco leaves in cigars.

What Is Pectin Made Of?
Pectin is a naturally-occurring, polysaccharide starch found in the cell walls of most fruits and vegetables.
Here it serves as the glue that holds the cell walls together.
Pectin is most abundant in apples, plums, quince, and the peel and pulp of citrus fruits.
Once extracted from these plants (most commonly citrus fruits), pectin can be sold commercially in either powder, liquid, or even frozen (instant) form.

Biology of Pectin:
In plant biology, pectin consists of a complex set of polysaccharides that are present in most primary cell walls and are particularly abundant in the non-woody parts of terrestrial plants.
Pectin is a major component of the middle lamella, where it helps to bind cells together, but is also found in primary cell walls.
Pectin is deposited by exocytosis into the cell wall via vesicles produced in the golgi.

The amount, structure and chemical composition of pectin differs among plants, within a plant over time, and in various parts of a plant.
Pectin is an important cell wall polysaccharide that allows primary cell wall extension and plant growth.
During fruit ripening, pectin is broken down by the enzymes pectinase and pectinesterase, in which process the fruit becomes softer as the middle lamellae break down and cells become separated from each other.
A similar process of cell separation caused by the breakdown of pectin occurs in the abscission zone of the petioles of deciduous plants at leaf fall.

Pectin has been observed to have some function in repairing the DNA of some types of plant seeds, usually desert plants.
Pectinaceous surface pellicles, which are rich in pectin, create a mucilage layer that holds in dew that helps the cell repair its DNA.
Consumption of pectin has been shown to slightly (3-7%) reduce blood LDL cholesterol levels.

The effect depends upon the source of pectin; apple and citrus pectins were more effective than orange pulp fibre pectin.
The mechanism appears to be an increase of viscosity in the intestinal tract, leading to a reduced absorption of cholesterol from bile or food.
In the large intestine and colon, microorganisms degrade pectin and liberate short-chain fatty acids that have positive influence on health (prebiotic effect).

Chemistry of Pectin:
Pectins, also known as pectic polysaccharides, are rich in galacturonic acid.
Several distinct polysaccharides have been identified and characterised within the pectic group. Homogalacturonans are linear chains of α-(1–4)-linked D-galacturonic acid.
Substituted galacturonans are characterised by the presence of saccharide appendant residues (such as D-xylose or D-apiose in the respective cases of xylogalacturonan and apiogalacturonan) branching from a backbone of D-galacturonic acid residues.
Rhamnogalacturonan I pectins (RG-I) contain a backbone of the repeating disaccharide: 4)-α-D-galacturonic acid-(1,2)-α-L-rhamnose-(1. From many of the rhamnose residues, sidechains of various neutral sugars branch off.
The neutral sugars are mainly D-galactose, L-arabinose and D-xylose, with the types and proportions of neutral sugars varying with the origin of pectin.

Another structural type of pectin is rhamnogalacturonan II (RG-II), which is a less frequent, complex, highly branched polysaccharide.
Rhamnogalacturonan II is classified by some authors within the group of substituted galacturonans since the rhamnogalacturonan II backbone is made exclusively of D-galacturonic acid units.
Isolated pectin has a molecular weight of typically 60,000–130,000 g/mol, varying with origin and extraction conditions.

In nature, around 80 percent of carboxyl groups of galacturonic acid are esterified with methanol.
This proportion is decreased to a varying degree during pectin extraction.
Pectins are classified as high- vs. low-methoxy pectins (short HM-pectins vs. LM-pectins), with more or less than half of all the galacturonic acid esterified.
The ratio of esterified to non-esterified galacturonic acid determines the behaviour of pectin in food applications
pectins can form a gel under acidic conditions in the presence of high sugar concentrations, while LM-pectins form gels by interaction with divalent cations, particularly Ca2+, according to the idealized ‘egg box’ model, in which ionic bridges are formed between calcium ions and the ionised carboxyl groups of the galacturonic acid.

High-ester pectins set at higher temperatures than low-ester pectins.
However, gelling reactions with calcium increase as the degree of esterification falls.
Similarly, lower pH-values or higher soluble solids (normally sugars) increase gelling speeds.
Suitable pectins can therefore be selected for jams and jellies, or for higher-sugar confectionery jellies.

Sources and Production:
-Pears
-apples
-guavas
-quince
-plums
-gooseberries
-oranges and other citrus fruits contain large amounts of pectin, while soft fruits, like cherries, grapes, and strawberries, contain small amounts of pectin.

Typical levels of pectin in fresh fruits and vegetables are:
*Apples, 1–1.5%

*Apricots, 1%

*Cherries, 0.4%

*Oranges, 0.5–3.5%

*Carrots 1.4%

*Citrus peels, 30%

*Rose hips, 15%

The main raw materials for pectin production are dried citrus peels or apple pomace, both by-products of juice production.
Pomace from sugar beets is also used to a small extent.
From these materials, pectin is extracted by adding hot dilute acid at pH-values from 1.5 – 3.5
During several hours of extraction, the protopectin loses some of its branching and chain length and goes into solution.
After filtering, the extract is concentrated in a vacuum and the pectin is then precipitated by adding ethanol or isopropanol.
An old technique of precipitating pectin with aluminium salts is no longer used (apart from alcohols and polyvalent cations, pectin also precipitates with proteins and detergents).

Alcohol-precipitated pectin is then separated, washed, and dried. Treating the initial pectin with dilute acid leads to low-esterified pectins.
When this process includes ammonium hydroxide (NH3(aq)), amidated pectins are obtained.
After drying and milling, pectin is usually standardised with sugar, and sometimes calcium salts or organic acids, to optimise performance in a particular application.

USES OF PECTIN:
The main use for Pectin is as a gelling agent, thickening agent and stabiliser in food.
The classical application is giving the jelly-like consistency to jams or marmalades, which would otherwise be sweet juices.
Pectin also reduces syneresis in jams and marmalades and increases the gel strength of low-calorie jams.
For household use, Pectin is an ingredient in gelling sugar (also known as "jam sugar") where it is diluted to the right concentration with sugar and some citric acid to adjust pH.
In some countries, Pectin is also available as a solution or an extract, or as a blended powder, for home jam making.

For conventional jams and marmalades that contain above 60% sugar and soluble fruit solids, high-ester pectins are used.
With low-ester pectins and amidated pectins, less sugar is needed, so that diet products can be made.
Water extract of aiyu seeds is traditionally used in Taiwan to make aiyu jelly, where the extract gels without heating due to low-ester pectins from the seeds and the bivalent cations from the water.

Pectin is used in confectionery jellies to give a good gel structure, a clean bite and to confer a good flavour release.
Pectin can also be used to stabilise acidic protein drinks, such as drinking yogurt, to improve the mouth-feel and the pulp stability in juice based drinks and as a fat substitute in baked goods.
Typical levels of pectin used as a food additive are between 0.5 and 1.0% – this is about the same amount of pectin as in fresh fruit.

In medicine, pectin increases viscosity and volume of stool so that it is used against constipation and diarrhea.
Until 2002, it was one of the main ingredients used in Kaopectate a medication to combat diarrhea, along with kaolinite.
Pectin has been used in gentle heavy metal removal from biological systems.
Pectin is also used in throat lozenges as a demulcent.

In cosmetic products, pectin acts as a stabiliser.
Pectin is also used in wound healing preparations and speciality medical adhesives, such as colostomy devices.

Sriamornsak revealed that pectin could be used in various oral drug delivery platforms, e.g., controlled release systems, gastro-retentive systems, colon-specific delivery systems and mucoadhesive delivery systems, according to its intoxicity and low cost.
Pectin was found that pectin from different sources provides different gelling abilities, due to variations in molecular size and chemical composition.
Like other natural polymers, a major problem with pectin is inconsistency in reproducibility between samples, which may result in poor reproducibility in drug delivery characteristics.

In ruminant nutrition, depending on the extent of lignification of the cell wall, pectin is up to 90% digestible by bacterial enzymes.
Ruminant nutritionists recommend that the digestibility and energy concentration in forages be improved by increasing pectin concentration in the forage.
In cigars, pectin is considered an excellent substitute for vegetable glue and many cigar smokers and collectors use pectin for repairing damaged tobacco leaves on their cigars.

History of PECTIN:
Pectin was first isolated and described in 1825 by Henri Braconnot, though the action of pectin to make jams and marmalades was known long before.
To obtain well-set jams from fruits that had little or only poor quality pectin, pectin-rich fruits or their extracts were mixed into the recipe.

During the Industrial Revolution, the makers of fruit preserves turned to producers of apple juice to obtain dried apple pomace that was cooked to extract pectin.
Later, in the 1920s and 1930s, factories were built that commercially extracted pectin from dried apple pomace, and later citrus peel, in regions that produced apple juice in both the US and Europe.
Pectin was first sold as a liquid extract, but is now most often used as dried powder, which is easier than a liquid to store and handle

Pectin is a polysaccharide starch found in the cell walls of fruits and vegetables.
In terms of food composition, pectin is a gelling agent.

Pectin partially mimics the effects of gelatin, but unlike gelatin—which is sourced from animals—pectin comes entirely from plants.
Both liquid pectin and dry pectin are found in a wide variety of foods, from homemade freezer jams to mass-produced gummy candies.

The amount of pectin found in fruits and vegetables will vary considerably.
As a general rule, firmer fruits have high pectin levels, while squishy fruits have lower levels.
Ripe fruits also have lower pectin levels than unripe ones.

What Is Pectin Used For?
A wide variety of recipes make use of pectin.

-Pectin is routinely used in marmalades, jams, and jellies, because when it’s cooked at a high temperature with acid and sugar, it creates that nice gelatinous texture.
-Fruits that produce high levels of their own pectin usually need very little added sugar and pectin to make a jam.
(In some cases, these jellies can be made with no sugar added whatsoever.)
-Fruits that are lower in pectin, however, often need both.
But if you don’t want to add an excessive amount of sugar—which is common in berry jams, for example—you can add pectin instead without affecting the flavor.
-Pectin is also used for making tarts which need a firm, slightly gelatinous texture, or for creating a clear fruit glaze called nappage.
-Some types of medicine incorporate pectin as well, but these require considerably less pectin than dessert recipes.

Pectin is a carbohydrate found in fruits, and is particularly rich in the rind of citrus fruits and in apples.
Pectin is a gelling agent and contributes to the solidification of jams.

PHYSICAL PROPERTIES:

-Molecular Weight: 194.14

-XLogP3-AA: -2.3

-Exact Mass: 194.04265265

-Monoisotopic Mass: 194.04265265

-Topological Polar Surface Area: 127 Å²

-Heavy Atom Count: 13

-Formal Charge: 0

-Physical Description: Solid

-Melting Point: 142-144 °C

Pectin’s a soluble fiber known as a polysaccharide, which is a long chain of indigestible sugars.
When heated in the presence of liquid, pectin expands and turns into a gel, making it a great thickener for jams and jellies

Pectin is primarily used in food production and home cooking as a thickener.
Pectin’s added to commercially produced and homemade jams, jellies, and preserves.
Pectin may likewise be added to flavored milk and drinkable yogurt as a stabilizer.

CHEMICAL PROPERTIES:

-Hydrogen Bond Donor Count: 5

-Hydrogen Bond Acceptor Count: 7

-Rotatable Bond Count: 1

-Complexity: 205

-Isotope Atom Count: 0

-Defined Atom Stereocenter Count: 5

-Undefined Atom Stereocenter Count: 0

-Defined Bond Stereocenter Count: 0

-Undefined Bond Stereocenter Count: 0

-Covalently-Bonded Unit Count: 1

-Compound Is Canonicalized: Yes

For home kitchen use, pectin is sold as a white or light-brown powder or a colorless liquid.
Pectin is also used as a soluble fiber supplement, which is often sold in capsule form.
Soluble fiber may help relieve constipation, lower cholesterol and triglyceride levels, improve blood sugars, and promote a healthy weight

Fruit pectin is a starch that is naturally present in fruits and berries.
Pectin is a natural product found in Cannabis sativa, Helianthus annuus, and other organisms with data available.

High molecular weight polysaccharides present in the cell walls of all plants. Pectins cement cell walls together.
They are used as emulsifiers and stabilizers in the food industry.
They have been tried for a variety of therapeutic uses including as antidiarrheals, where they are now generally considered ineffective, and in the treatment of hypercholesterolemia.

Pectin is a D-galactopyranuronic acid with a beta-configuration at the anomeric center.
Pectin is a conjugate acid of a beta-D-galacturonate.

Pectin is a carbohydrate found in fruits, and is particularly rich in the rind of citrus fruits and in apples.
Pectin is a gelling agent and contributes to the solidification of jams.

Pectin also gels in your digestive tract after ingestion, a function that provides numerous health benefits.
Most pectin products are made from apples or citrus peels, both of which are rich sources of this fiber.
Pectin occurs as a coarse or fine, yellowish-white, odorless powder that has a mucilaginous taste.

Agricultural Uses:
Pectin is a high molecular weight polyuronide.
Pectin is related to the carbohydrate family and is present in fruits and berries.

Pectin occurs in varying amounts in fruits and plants.
Pectin contains carbon, hydrogen and oxygen, and on hydrolysis, yields glycosides and galachronic acid.
Pectin can form a gel when it absorbs water.

Commercially, the primary source of the commonly used pectin is lemon and lime peel; other citrus fruits orange and grapefruit may also be used.
Pectin is widely used in the food industry, principally in gel preparation.
Pectin is also used in making drugs, protective colloids, emulsifying agents, etc

pectin is used as a thickening agent in cosmetic preparations given its gelling properties.
Pectin 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.
Pectin is obtained from citrus peels and apple pomace.

Pectin is obtained from the diluted acid extract from the inner portion of the rind of citrus fruits or from apple pomace.
Pectin is a purified carbohydrate product isolated from the rinds of citrus fruits or green apples.

SYNONYMS:

pectin
BETA-D-GALACTOPYRANURONIC ACID
beta-D-galacturonic acid
(2S,3R,4S,5R,6R)-3,4,5,6-tetrahydroxyoxane-2-carboxylic acid
oligogalacturonide
Galactopyranuronic acid, beta-D-
(2S,3R,4S,5R,6R)-3,4,5,6-Tetrahydroxytetrahydro-2H-pyran-2-carboxylic acid