What is Pectin?
Pectins are primarily polymers of polygalacturonic acid which are esterified to varying degrees. They are extracted from citrus peel and apple pomace and can be processed to yield two general types of commercial pectin products – high and low methoxyl.
High methoxyl-pectins are characterized by an esterification degree of greater than 50% and are capable of forming gel networks at acid pHs in the presence of high soluble solids. Buffer salts are often added to High methoxyl-pectins to retard the speed of gelatin and to reduce depositing viscosity for ease of candy production. Prebuffered High methoxyl-pectins are available for confectionary applications which yields different setting speeds and finished product texture.
Low methoxyl-pectins are also used in confectionary products, often in combination with starches. Setting for low-methoxyl-pectins is based on divalent ions such as calcium and is much less pH dependent than that for high methoxyl-pectins.
Pectins jelly confections, often produced using fruit flavors, are characterized by a very tender, short texture with excellent clarity, a “clean bite”, and outstanding flavor release properties. Pectin based confections can be chocolate enrobed, sanded with sugar, or panned.
What is Pectin?
