Pectin occurs as a coarse or fine, yellowish-white, odorless powder that has a mucilaginous taste. Pectin is a high-molecular-weight, carbohydrate-like plant constituent consisting primarily of chains of galacturonic acid units linked as 1,4-a-glucosides, with a molecular weight of 30 000–100 000.
Applications of PECTIN ( LOW METHOXYL )
In fruit pulps
As emulsifying, thickening & gelling agent, sterilizer