Pectin Basics

Author: Dr Paul Macartain


Pectins have been utilised for their functionality in foods for many years. Ubiquitous in the conserves and preserves industries, development of pectins has centered on its use to impart texture in high sugar systems. Pectin has been widely studied and published but is difficult to characterise as a model system due to the heterogeneous nature of the polymer. Industrial use has mainly been focused on tailoring the polymer to specific needs.

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Further Reading

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