Pectins revised

Revision Correction made to Degree of Amide Substitution and Total Galacturonic Acid in the Pectin Component Heavy Metals (as Pb) specification and determination deleted. 

Note The following requirements and tests apply to the Pectins as supplied, whether standardized or not, except for specifications covering amide substitution and the weight percent of total galacturonic acid in the Pectin component, in which cases the test procedures provide for removing the sugars and soluble salts before analysis of the Pectin component. 

Functional Use in Foods Gelling agent thickener stabilizer emulsifier. 

Labeling Indicate the presence of sulfur dioxide if the residual concentration is greater than 10 mg/kg. 

To a 1 100 aqueous solution of the sample add an equal volume of alcohol. A translucent, gelatinous precipitate is formed (most gums will not form such a precipitate). 

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Lopes da Silva, J. A. L. and Rao, M. A. 2006. Pectins Structure, functionality, and uses, in Food Polysaccharides and Their Applications Second Edition, Revised and Expanded,eds. A. M. Stephen, G. 0. Phillips, and P. A. Williams, pp. 353-411, CRC Press, Inc., Boca Raton, New York. 

In 1944, definitions for pectins were established by the Committee for the Revision of the Nomenclature of Pectlc Substances (2) but since then, terminology has changed somewhat, and modified definitions have been used. At this time, there are no universally agreed upon and accepted definitions. The definitions presented here are those generally In current commercial use (2). 

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