China Apple Pectin
Material Latin Name: Malus Pumila Mill
Main Constituent: Heteropolysaccharide
Origin: Apples, guavas, quince, plums, gooseberries, oranges and other citrus fruits
CAS#: 9000-69-5.
Synonyms: Methoxypectin, Methyl pectin, Methylpectinate, Pectinic acid, Pectins, Colyer Pectins
Appearance: Fine whitish or light brown powder
Raw Materials: Dried citrus peel or apple pomace.
Description: Apple Pectin is a source of water soluble fiber which has a gel-forming effect when mixed with water, and is a dietary fiber. Apple Pectin is helpful in maintaining good digestive health. Pectin is defined as any of a group of white, amorphous, complex carbohydrates that occur in ripe fruits and certain vegetables. Fruits rich in Pectin are Apples, currants and plums, but researchers have found that raw Apples are the richest source of fruit Pectin, with the Jonagold variety of Apple leading other varieties. Protopectin, present in unripe fruits, is converted to Pectin as the fruit ripens. Pectin forms a colloidal solution in water and gels on cooling. When fruits are cooked with the correct amount of sugar, and acidity is optimum, and the amount of Pectin present is sufficient, jams and jellies can be made. In overripe fruits, the Pectin becomes pectic acid, which does not form jelly with sugar solutions. An indigestible, soluble fiber, Pectin is a general intestinal regulator that is used in many medicinal preparations, especially as an anti-diarrheal agent.
