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.
Download the full article “Pectin Basics” in pdf form from here.
- Pectin basics – Structure
- Pectin Basics – Functional groups
- Pectin Basics – Sources and extraction
- Pectin Basics – Gelation of pectins
- Pectin Basics – Gelling properties and applications
- Pectin Basics – Pectin interactions with other polymers
- Pectin Basics – Nutritional aspects of pectins
- Pectin Basics – Strength and weaknesses
- Pectin Basics – References and recommended reading
This Pectin Basics article has additional information on pectin which can be accessed using the forward arrows in the Further Reading box below.