Pectin

Pectin is a polymeric carbohydrate, which has a high molecular weight and is present in all plants, primarily in the form of protopectin. Pectin has an important influence on plant cells since protopectin and cellulose form the structure of the cell walls.

Commercial pectin is derived from the peel of citrus fruits (lemon, lime and orange) or from apple pomace. These raw materials are used because they produce pectin of superior quality, contain a relatively large amount of pectin and are available in sufficient quantities to make them commercially viable.

Products

Pectin consists primarily of a chain of galacturonic acid units, which are linked by α-1,4 glucosidic bonds. The galacturonic acid chain is partially esterified as methyl esters. The pectin molecules have a molecular weight of up to 150,000 and a degree of polymerisation of up to 800 units. The functional properties of pectin are largely determined by the degree of esterification (DE) of the pectin molecules.

GRINDSTED® Pectin is the trade name of Danisco's pectin.

Classification

Commercial pectins are classified according to the degree of esterification as high ester (HE) or low ester (LE) pectins.

Application areas

Pectin is traditionally used in a wide range of fruit-based products in which it acts as a gelling agent. Pectin is also used to adjust the mouthfeel of fruit-based beverages and as a protein stabiliser in acidified milk products such as yoghurt.

Product range

High-ester pectins
Pectins with a DE of 50% or more are known as high-ester pectins and are capable of forming gels in aqueous systems with high contents of soluble solids and low pH values.

Danisco offers specific high-ester pectins for very high soluble solids systems such as confectionery. Special high-ester pectins, which stabilise proteins in acidic conditions, are also available.

High-ester pectins	Properties	Applications
GRINDSTED® Pectin XSS ranges	Standardised to a specific SAG or a uniform breaking strength	Confectionery Fruit jellies Fruit fillings with high solids content
GRINDSTED® Pectin SS ranges	Do.	Jams and jellies with a 60-70% solids content Bakery fillings
GRINDSTED® Pectin MRS	Do.	Jams and jellies with a 60-65% solids content Bakery fillings
GRINDSTED® Pectin RS ranges	Do.	Jams and jellies with 55-65% solids content Cold-setting flan jellies Fruit drinks Carbonated soft drinks Acidified milk drinks
GRINDSTED® Pectin AMD range	Optimised for protein stabilisation	Acidified milk drinks and yoghurt drinks
GRINDSTED® Pectin CF range	Optimised for low setting temperature inconfectionery	Sugar confectionery Cake fillings

      
Danisco’s high-ester range includes pectins, which are standardised to a specific SAG (gel strength) in accordance with the Institute of Food Technologists' method or to a uniform breaking strength, as well as pectins, which are viscosity-standardised for the beverage industry.

Low-ester pectins
Pectins with a DE of less than 50% are known as low-ester pectins. This group of pectins is divided into two sub-groups, i.e. conventional low-ester (LC) pectin and amidated low-ester (LA) pectin. Both sub-groups are characterised by their ability to form gels in systems with low solids content and a wide pH range. Both types form gels in the presence of calcium.

Low-ester pectins Amidated low-ester pectins  Multi application pectins	Applications
GRINDSTED® Pectin LA 000 range  GRINDSTED® Pectin LA 100 range	Jams and jellies with a 60-65% solids content Low-sugar jams and jellies with a 50-60%solids content Fruit preparations for yoghurt and ice cream Confectionery fillings
GRINDSTED® Pectin LA 200 range	Low-sugar jams and jellies with a 45-55% solids content Fruit preparations for yoghurt and ice cream
GRINDSTED® Pectin LA 400 range	Low-sugar jams and jellies with a 30-45% solids content Fruit glazes Fruit jellies Yoghurt Fruit preparations for yoghurt and ice cream
Application specific pectins
GRINDSTED® Pectin YF range	Fruit preparations for yoghurt Fruit preparations for ice cream
GRINDSTED® Pectin SF range	Low-sugar jams and jellies All fruit spreads
GRINDSTED® Pectin GZ range	Fruit glazes
Conventional low-ester pectins
GRINDSTED® Pectin LC 700 range	High-sugar jams and jellies Low-sugar jams and jellies Fruit preparations for yoghurt and ice cream
GRINDSTED® Pectin LC 900 range	Bakery jams with a 45-75% solids content Low-sugar jams and jellies Fruit preparations for yoghurt and ice cream
GRINDSTED® Pectin FB range