METHOD FOR EXTRACTION OF PECTINE

摘要

This method may be applied in the food industry. The pectin extract obtained according to this method is of high pectin content, and the preparation time is shortened by 3 hours. The method consists in subjecting the fruit derived raw material to homogenisation with the extracting agent in a 1:5 to 1:25 ratio for 20 to 120 minutes, followed by partial neutralisation, cooling, dilution with slightly alkaline water and subsequent effective separation of the liquid from the solid phase by known methods at temperatures of 30 to 80 degrees C.