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pectin
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thumb|Commercially produced powder of pectin, extracted from citrus fruits Pectin ( : 'congealed' and 'curdled') is a heteropolysaccharide, a structural polymer contained in the cell walls and middle lamellae of terrestrial plants. The principal chemical component of pectin is galacturonic acid (a sugar acid derived from galactose) which was isolated and described by Henri Braconnot in 1825. Commercially produced pectin is a white-to-light-brown powder, produced from citrus fruits for use as an edible gelling agent, especially in jams and jellies, dessert fillings, medications, and sweets; as
Pectin is a natural substance found in plant cell walls that is made primarily of a type of sugar acid called galacturonic acid. Commercially, it's extracted from citrus fruits and sold as a powder used as a gelling agent in foods like jams and jellies, as well as in desserts, medicines, and candies.
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Research
17,427 papers- Pectin structure and biosynthesis.ReviewCurrent opinion in plant biology · 2008Mohnen DDOI: 10.1016/j.pbi.2008.03.006
- Chemistry and uses of pectin--a review.ReviewCritical reviews in food science and nutrition · 1997Thakur BR, Singh RK, Handa AKDOI: 10.1080/10408399709527767
- Pectin in gut health and beyond: A review.ReviewInternational journal of biological macromolecules · 2025Kalita P, Rahman MT, Haloi P et al.DOI: 10.1016/j.ijbiomac.2025.146954
- Pectin in biomedical and drug delivery applications: A review.ReviewInternational journal of biological macromolecules · 2021Li DQ, Li J, Dong HL et al.DOI: 10.1016/j.ijbiomac.2021.06.088
- Pectin: Structural Characteristics, ADME Profiles, and Their Interrelationship.ReviewChemistry & biodiversity · 2025Song H, Zhang Y, Wang F et al.DOI: 10.1002/cbdv.202402532
- Investigation into pectin extraction and technological implementations in the food industry.ReviewJournal of the science of food and agriculture · 2024Cherian E, Ts K, Kn S et al.DOI: 10.1002/jsfa.13638
- Pectin in diet: Interactions with the human microbiome, role in gut homeostasis, and nutrient-drug interactions.ReviewCarbohydrate polymers · 2021Elshahed MS, Miron A, Aprotosoaie AC et al.DOI: 10.1016/j.carbpol.2020.117388
- Therapeutic Potential of Pectin and Its Derivatives in Chronic Diseases.ReviewMolecules (Basel, Switzerland) · 2024Dambuza A, Rungqu P, Oyedeji AO et al.DOI: 10.3390/molecules29040896
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Wikidata facts
- Image
- Plant cell wall diagram gl.svg
Show 2 more facts
- Commons category
- Pectin
- time of discovery or invention
- 1825-00-00
Sources (6)
via Wikidata · CC0
~25 min read
Article
20 sectionsContents
- Biology
- Natural occurrence
- Human nutrition
- Other
- Chemistry
- Definition and structure
- Structural domains
- Molecular weight
- Substitutions
- Gelation
- Pectinase
- Production
- Conventional solvent extraction method
- Green extraction methods
- Uses
- Legal status
- History
- See also
- References
- External links
thumb|Commercially produced powder of pectin, extracted from citrus fruits Pectin ( : 'congealed' and 'curdled') is a heteropolysaccharide, a structural polymer contained in the cell walls and middle lamellae of terrestrial plants. The principal chemical component of pectin is galacturonic acid (a sugar acid derived from galactose) which was isolated and described by Henri Braconnot in 1825. Commercially produced pectin is a white-to-light-brown powder, produced from citrus fruits for use as an edible gelling agent, especially in jams and jellies, dessert fillings, medications, and sweets; as a food stabiliser in fruit juices and milk drinks; and as a source of dietary fiber.
== Biology ==