Apple Pectin

Pectin is a purified carbohydrate product .It was obtained from apples, citrus, etc. Pectin consists mainly of galacturonic acid and galacturonic acid methyl ester units forming linear polysaccharide chains , The average molecular weights from about 50,000 to 150,000. The polygalacturonic acid is partly esterified with methyl groups. The ratio of esterified galacturonic acid groups to total galacturonic acid groups - termed the degree of esterification (DE) Pectin is normally classified according to its degree of esterification: The DE of high ester pectin (HM) is above 50%, and the low ester pectin (LM) is under 50%. These three groups of pectin gel by different mechanisms. HM-pectin require a minimum amount of soluble solids and a pH within a pretty narrow range; LM-pectin require the presence of a controlled amount of calcium or other divalent cations for gelation and do not require sugar and/or acid.The DE of HM-pectins controls their relative speed of gelation as reflected by the designations slow set' and rapid set' high ester pectin. Degree of esterification of LM-pectins controls their calcium reactivity. The color of apple pectin powder may vary from yellow-white to light tan. Pectins are normally packed in vapor tight packaging labeled store cool and dry.