Pectin Types

Surh, J., Decker, E.A., McClements, D.J. (2006). Influence of pH and pectin type on properties and stability of sodium-caseinate stabilized oil-in-water emulsions. Food Hydrocolloids, 20, 607-618. 

Table I shows the neutral sugar composition as estimated for pectin types A to E from ripe apples expressed as moles sugar per mole arabinose. For the pectins from unripe apples similar results were obtained. It can be seen that the neutral sugar composition for all pectin types is fairly constant with the exception of galactose. The same is true for pools a to 6 of Fig. 4 here galactose is practically only present in pool a. From these results the conclusion was derived that within the neutral sugar side chain blocks a repeating pattern is present.

The differences that were observed in breaking strength or Internal strength between the four pectin samples, all of which had a 150 SAG and a degree of methoxylatlon (DM) of 65, can be attributed to differences in molecular weigiht. Most investigations so far have worked on slow set pectins, which on the U. S. market is by far the most widely used pectin type. 

Pectins are insoluble in most organic solvents but, soluble in water up to 12% concentrations depending on the pectin type. The rheological behavior is close to Newtonian behavior at low concentrations but became pseudoplastic at higher concentration. ... 

Brouns F, Theuwissen E, Adam A, Bell M, Berger A, Mensink RP. Cholesterol-lowering properties of different pectin types in mildly hyper-cholesterolemic men and women. Eur J Clin Nutr. 2012 66(5) 591-599. 

T.E. Michaelsen, A. Gilje, A.B. Samuelsen, K. H0gasen, and B.S. Paulsen, Interaction between human complement and a pectin type polysaccharide fraction, PMII, from the leaves of Plantago major L. Scand, /. Immunol, 52 (5), 483-490, 2000. 

Pectin type Esterification degree Gelling time ... 

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