Adulterants for pectin?
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Purity determination
The "pure pectin" content is determined as percent anhydro-galacturonic acid by official method of Food Chemicals Codex (FCC), Third Edition, Washington, D.C., 1981 (incl. supplements), or as galacturonic acid by official method of FAO Food and Nutrition Paper (FNP), 52, 1992. The method involves washing of powdered pectin in a mixture of hydrochloric acid and 60% alcohol, which removes sugars and salts and converts the pectin to its acid form. If the galacturonic acid content as calculated on the acid/alcohol purified sample is low, it indicates the presence of non-uronic acid polysaccharide material in the pectin, or a pectin of low purity and often of low gelling power. Citrus pectins of high purity have a galacturonic acid content above 74%, which is the lower limit in USP XXII specifications for pectin
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