The gelling power of pectin has been used in foodstuffs ever since the first fruit preserves were made. Pectin itself was first isolated and named by Braconnot (1825) who carried out some of the first systematic studies on the subject. Pectin continued to be of academic as well as practical interest, and a brief review of early work is given in the major book by Kertesz (1951). Pectic materials occur in most land plants, especially in soft tissues such as young shoots, leaves, and above all, fruits. In plants, they have an important role in the middle layer of the plant cell wall, helping to bind cells together, in association with cellulose, hemicelluloses and glycoproteins. Many of the more academic papers on pectic substances are concerned with this wide class of material.


Soluble Solid Apple Pomace Citric Acid Monohydrate Apple Pectin Pectin Solution 
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© Springer Science+Business Media Dordrecht 1997

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  • C. D. May

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