MOLECULE

Pectin

Pectin is a heteropolysaccharide, mainly composed by galacturonic acid. It is an extremely weak basic (essentially neutral) compound (based on its pKa). Pectin is found in the primary cell walls of terrestrial plants. Pears, apples, guavas, quince, plums, gooseberries, and oranges and other citrus fruits contain large amounts of pectin, while soft fruits, like cherries, grapes, and strawberries, contain small amounts of pectin. Pectin is produced commercially as a white to light brown powder, mainly extracted from citrus fruits. Pectin is used in food as a gelling agent, particularly in confectionery jellies to give a good gel structure, a clean bite and to confer a good flavour release. It is also used in dessert fillings, medicines, sweets, as a stabilizer in fruit juices and milk drinks, and as a source of dietary fiber. The main use for pectin is as a gelling agent. It is also used as a thickening agent and stabilizer in food. In medicine, pectin increases the viscosity and volume of stools so that it is used to prevent constipation and diarrhea. Pectin is also used in wound healing preparations and specialty medical adhesives, such as colostomy devices.