High/Low Ester Citrus Apple Pectin Used in Jam/Jelly/Gel Soft Sweets

Introduction Natural pectin, in the form of protopectin, pectin and pectic acid, widely exists in fruits, roots, stems and leaves of plants. It is acomponent of cell wall. It is accompanied by cellulose and constitutes an interlayer binding substance in adjacent cells, which makes the cells of plant tissues closely bonded. Protopectin is awater-insoluble substance, but it can be decomposed into water-soluble pectin by adding water under the action of acid, alkali, salt and other chemical reagents and enzymes. Pectin is essentially alinear polysaccharide polymer containing hundreds to about 1000 dehydrated galacturonic acid residues with an average molecular weight of 50,000 to 15,000. Pectin is white or yellow or light gray, light brown powder to powder, almost odorless, slippery taste. Soluble in 20 times water, form milky white viscous colloidal solution, weak acidity. It has strong heat resistance and is almost insoluble in ethanol and other organic solvents. Moistening with ethanol, glycerin and sugar syrup or mixing with sugar more than three times can improve solubility. It is more stable in acidic solution than in alkaline solution.