Pectin 9000-69-5

Pectin is a polysaccharide, which consists of two types: homopolysaccharide and heteropolysaccharide. Its appearance is white to yellow powder, with a relative molecular mass of about 20,000 to 400,000 and odorless. They are mostly found in plant cell walls and cell inner layers, and are found in large amounts in the peels of citrus, lemon, grapefruit and other fruits. It is more stable in acidic solution than alkaline solution and is usually divided into high-ester pectin and low-ester pectin according to its degree of esterification. High-ester pectin forms an irreversible gel in the range of soluble sugar content AcA AY60% and pH=2.6~3.4. Part of the methyl ester of low-ester pectin is converted into primary amide, which is not affected by sugar and acid, but needs to be combined with divalent ions such as calcium and magnesium to form a gel.