EFFICIENT MANUFACTURE OF PECTIN FROM VEGETABLE MATERIAL

摘要

PURPOSE:To economically and efficiently obtain high-quality pectin in high yield useful as food additive, etc., by heating following incorporation of pectin-contg. vegetable material with both acid and specific amount of chelating compound. CONSTITUTION:A pectin-contg. vegetable material (e.g. strained lees)is incorporated with (A) an aicd (e.g. hydrochloric acid, acetic acid, citric acid) (B) ca. 0.01-30wt% based on said material, of chelating compound (e.g. polyphosphate, EDTA, tartaric acid) followed by heating pref. to 40-90 deg.C to extract pection. The amount of said acid to be incorporated is pref. such that the pH of the resulting aqueous solution falls between 2 and 4. Furthermore, incorporation of ca. 0.001-10wt% based on said material, of surfactant (except cationic one) would enhance the extraction process.