Pectins

Consists mainly of the partial methyl esters of polygalacturonic acid and their sodium, potassium, calcium and ammonium salts; obtained by extraction in an aqueous medium of appropriate edible plant material usually citrus fruits or apples; no organic precipitants shall be used other than methanol, ethanol and isopropanol; in some types a portion of the  methyl esters may have been converted to primary amides by treatment  with ammonia under alkaline conditions. Sulfur dioxide may be added as a  preservative.  The commercial product is normally diluted with sugars for standardization purposes. In addition to sugars, pectins may be mixed with suitable food-grade buffer salts required for pH control and desirable setting characteristics. The article of commerce may be further specified as to pH value, gel strength, viscosity, degree of esterification, and setting characteristics. C.A.S. number  9000-69-5 DESCRIPTION White, yellowish, light greyish or light brownish powder

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