oa CSIR Science Scope - Pectin : enzymes put citrus waste to good use
Pectin is a water-soluble, colourless, tasteless, odourless and amorphous substance suitable for application as a gelling compound in many processed foods. It is used as a food additive in high-quality jams, jellies and dairy products. Pectin can be found in a variety of sources, but the preferred source is citrus peel (lemon, grapefruit, orange), which contains 30-35% pectin by mass of dried peel (some 2-4% based on wet peel).
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