Pectin grading viscosity

Christensen, P.E. 1953. Methods of grading pectin in relation to the molecular weight (Intrinsic Viscosity) of pectin, Pectin Symposium of the New York Preservers Association, pp. 163-172. 

Direct correlations exist between the viscosity of a pectin solution and the breaking strength value. The use of breaking strength values as a means of grading pectin is proposed. 

In Table I, the conditions of time, temperature, pH, and yields of the calcium pectinates prepared by the simultaneous acid-extraction and demethylation of pectin from apple pomace are presented, as well as the evaluation of the acid-alcohol treated calcium pectinates as to calcium pectate content, methoxyl content (expressed on the basis of 100% calcium pectate), relative viscosity, grade, and optimum pH. These data were obtained by methods described below in the order that they appear in the table. 

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