Pectin, a heterogeneous polysaccharide primarily composed of galacturonic acid units, is a key hydrocolloid in food science due to its gelling, thickening and stabilising properties. Commercial ...

THE Philippine Center for Postharvest Development and Mechanization (PhilMech) of the Department of Agriculture (DA) is currently testing the technology to extract pectin from mango peels in order to ...

The USA could become a major pectin producer after a Penn State University (Pennsylvania) researcher developed a process to extract high-quality pectin from orange peels. The complex carbohydrate, ...

Pectin, a type of fiber in the cell walls of plants, helps give plants their structure (1). Apple pectin is extracted from apples, which are some of the richest sources of fiber. Roughly 15–20% of the ...

Pectin is a naturally occurring thickener and stabilizer, helping jams, jellies, and fruit preserves set. Scientifically speaking, it’s a soluble fiber (a.k.a. a type of polysaccharide) found in the ...