Abstract
This chapter considers those phases of research that directly affect the food industry. It considers two outstanding phases of study: the extraction of high-grade pectin (highly polymerized pectin), and the production of partially deesterified pectins or pectinic acids. A description of these two phases and their practical application to the food industry has been given. The relative effects of the variation of time, temperature, and pH in the extraction of pectin have been extensively investigated. Modifications in extraction procedure have been suggested, such as the use of alkyl or aryl esters of aliphatic or aromatic acids, and xylene. The quality of pectins can be approximated by viscosity measurements. The viscosity of water solutions is dependent upon several factors, mainly, concentration, pH, and degree of polymerization. A complete discussion of gelation is presented dealing with de-esterification. The extraction of high-grade pectins and the possible preparations of new compounds as a result of partial deesterification of pectins are two developments which play an important role in fruit by-product utilization.
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