Sugars pectin

Tannins are polyhydroxyphenols. They are soluble in water, aleohols and aeetone and ean eoagulate proteins. They are yielded by extraetion from wood substanee, bark, leaves and fruits. Other components of the extraction solutions are sugars, pectins and other polymeric carbohydrates, amino acids and other substances. The content of non-tannins can reduce wood failure and water resistance of glued bonds. The polymeric carbohydrates especially increase the viscosity of the extracts. 

Pectin is a long chain of pectic acid and pectinic acid molecules. Because these acids are sugars, pectin is categorized as a polysaccharide. It is prepared from citrus peels and the remains of apples after they are squeezed for juice. In the plant, pectin is the material that joins the plant cells together. When fungus enzymes break down the pectin in fruit, the fruit gets soft and mushy. 

Oszmianski J, Wojdylo A and Kolniak J. 2009. Effect of 1-ascorbic acid, sugar, pectin and freeze-thaw treatment on polyphenol content of frozen strawberries. LWT-Food Sci Technol.42(2) 581-586. 

Botanically speaking, citrus is a hesperidium, a berry with a leathery aromatic rind and a fleshy interior divided into sections. As shown by the cross section shown in Fig. 6.1, the exo carp or peel consists of an outer layer called the flavedo which contains oil glands and pigments and a white spongy inner layer called the albedo. The fleshy interior or endocarp of the fruit consists of wedge-shaped sections (segments) filled with multiple fluid-filled sacs or vesicles. These juice sacs constitute the edible portion of a citrus fruit. The cytoplasm contents provide the primary source of the citrus juice. The juice consists primarily of water, sugars, pectins, lipids, terpenes, amino acids, phenolics, carotenoids and minerals. 

Carbohydrates form the major structural components of the cell walls. The most common form is cellulose which makes up over 30 per cent of the dry weight of wood. Other structural forms are hemicellulose (a mixed polymer of hexose and pentose sugars), pectins and chitin. Apart from contributing to the structure, some polymers also act as energy storage materials in living systems. Glycogen and starch form the major carbohydrate stores of animals and plants, respectively. Carbohydrate structure, like that of nucleic acids and proteins, is complex, and various levels of structure can be identified. 

The solubility of NHDC in hot water, alcohol, aqueous alkali, acetonitrile, dimethyl sulfoxide, and alcohol/water mixture facilitates its selective extraction from food samples (20,91,94). It is extracted from jams, fruit juices, and dairy products with methanol (66,93) or acetone (95) and filtered or centrifuged. Chewing gum samples are dissolved in chloroform and extracted with water. The extract is centrifuged, and the clear supernatant is injected into the HPLC (95). If necessary, sample cleanup and concentration may be achieved by selective adsorption or desorption (20) on Sep-Pak Cl8 (96). Tomas-Barberan et al. (93) used Amberlite XAD-2 resin for purification of jam extract. Sugars, pectin, and other polar compounds were eluted with water, and NHDC was eluted with methanol. After concentration, the extract was further purified on a Sephadex LH-20 column prior to HPLC analysis. 

Alpha-cellulose Alpha-cellulose, also known as chemical cellulose, is a highly refined, insoluble cellulose from which all sugars, pectin, lignin, and other soluble materials have been removed. It is commonly used in the production of nitrocellulose, carboxymethylcellu-lose, dissolving pulps, and other compounds. 

The tamarind fruit (pod) has mainly pulp and seeds. The seeds are covered by a thin parchment, membrane-like structure. The pulp constitutes 30-50% of ripe fruit (Purseglove, 1987 Shankaracharya, 1998). The shell and fibre account for 11-30% and the seed constitutes around 25 10% (Chapman, 1984). The fruit pulp (both ripe and dried) contains mainly tartaric acid, reducing sugars, pectin, tannin, fibre and cellulose. The general composition of tamarind fruits is given in Table 20.1. 

Citrate-phosphate Mcllvain buffer Beverage formulation (orange juice, water, skimmed milk, sugar, pectin, citric acid) 0.1% NaCl... 

Althea. Marshmallow, Dried root of Althaea officinalis L. Malvaceae (marshmallow) deprived of brown, corky layer. Habit. Europe Western and Northern Asia, naturalized in Eastern U S Constii, Asparagine, 25-35% mucilage sugar, pectin,... 

Tamarind, Partially dried ripe fruit of Tamarindus indica L., Leguminosae, preserved in sugar or syrup. Habit. East Indies, India, Africa naturalized in West Indies, Cort-stit The pulp contains about 10% tartaric acid, also some citric and malic acids 25-40% invert sugar, pectin. Review Rao, Srivastava, in Industrial Gums, R, L. Whistler, Ed, (Academic Press, New York, 2nd ed., 1973) pp 369-411. 

CAS 10323-20-3 EINECS/ELINCS 233-708-5 Synonyms Gum sugar Pectin sugar... 

Phytochemistry Fruits contain sugars, pectins, organic acids (citric, tartaric, malic, and salicylic), fiber, tannins, rutin, nicotinic acid, flavonoids, and vitamins C, P, B, A, PP, E, and K. The leaves and branches contain flavonoids, tannins and ascorbic, malic, oxahc and lactic acids (Nuraliev 1989 Kurochkin 1998 Gudej and Tomczyk 2004). 

Phytochemistry Fruits contain vitamins (C, Bj, B, B, PP, E, and A), organic acids (citric, malic, salicylic, tartaric, formic, and capronic), ellagic acid and its derivatives, sugars, pectins, minerals, essential oil, anthocyans, flavonoids, and tannins. Seeds contain fatty oils, sitosterin, tocopherols, neutral lipids, phospholipids, and free fatty adds. The main fatty acids of crude oil were 18 2 (54.5 %), 18 3 (29.1 %), 18 1 (12 %), and 16 0 (2.7 % Tolmachev 1976 Khalmatov et al. 1984 Kurochkin 1998 Oomah et al. 2000 Zafrilla et al. 2001). 

Pectin requirements differ from fruit to fruit, and in commercially packaged pectin, there are differences between brands and forms, so use the type your recipe specifies. Because pectin reacts with sugar, don t omit or substitute sugar without substituting "light" or "low-sugar" pectin to go with it, or the set of the jam will be off. 

---