Pec tic acid

Cacao Shell, Cocoa shells. Shells ol the seed of Theobroma cacao L., Sterculiaceae. Habit. Brazil, Central America, Mexico, West Indies, and most tropical countries. Constit. Theobromine, caffeine, cacao red. protein, pentosans, pec tic acid, starch. Ref Dittmar, Ettgenharia e quim S, no. ], I (1953), C.A. 48, 2949e (1954). Monographs.- E. M, Chatt, Cocoa (Interscience, New York, 1953) D, H. Urquhart, Cocoa (Longmans, London, I960 Powell, Harris, Chocolate and Cocoa in Kirk-Ot(inter Encyclopedia of Chemical Teh nofogy. vol. 5 (Interscience, New York, 2nd ed., 1964) pp 363-402. 

Termote, F., Rombouts, F.M., Klnik, W. Stabilization of cloud in pectinesterase active orange juice by pec-tic acid hydrolysates. J. Food Biochem. 1,15 (1977) Teuber, M. Production of chymosin (EC 3.4.23) by microorganisms and its use for cheesemaldng. Int. Dairy Federation, Ann. Sessions Copenhagen 1989, B-Doc 162... 

Pectins are the name given ingredients of the mixture commonly referred to as pec-tic substances (Figure 5.3B-G). Pectins are acidic and structurally less regularly built polysaccharides found in woody tissues, and must not be mixed with hemicelluloses [128,129]. Their easily hydrolyzable structure under alkaline conditions is still not fully imderstood—a block-polymer structure is currently assumed, in which a-(1 4)-finked... 

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