(, , )

.
liniar polysaccharide galacturonic acid methyl ester unit galacturonic acid
(degree of esterification) .

High (methyl) ester, HM- carboxyl methyl ester

carboxylic acid free acid , , ,
. HM (esterification) (polymerization)
. Carboxyl acid unit 50% methyl ester low
(methyl) ester, LM- . high ester
low ester .

Amidated pectin de-esterification high ester

. carboxylic acid acid amide .
Amidated pectin amide unit
. pH
.

.
JECFA (The Joint FAO/WHO Expert Committee on Food Additives)
. amidated pectin ADI not specified
amidated pectin
.

.
good manufacturing practice ( )
.

.
.

, .
.

< >

.
() .

1)
2)
3) , LM 4)
4) high ester (HM) de-esterification

(acidified water) .
.
 polishing filtration .

(2-4%) , (0.3-0.5%) aluminium

salt . aluminium pectinate
aluminium pectinate
.

high ester . 55%

.

low ester
high ester de-esterification . de-esterify
amide amidated pectin .

.
CP Kelco .

< ( )>

1000 saccharide unit ( 50,000

150,000 ) polysaccharide.

D-galacturonic acid sugar

 . D-galacturonic acid unit 1.4 glycosidic linkage .

<D-galacturonic acid>

polygalacturonic acid free acid ,

. (degree of esterification, DE)
galacturonic acid galacturonic acid
, .
DE 75%. de-esterification DE 20-70%
.

<High ester pectin Degree of esterification (DE) = 60%)>

DE 50% high ester(HM) low ester(LM) .

.

HM 3.0
(pH) . , LM
divalent cation .
 <Nomenclature of pectin substances>

slow set HM rapid set HM HM

. LM .
LM amide .

<Acid demthylated pectin>

<Amidated low ester pectin>



(heterogeneous gel formation)

. .
.
. HM
. HM 20%
.

.
4-8% . ( 80)
10% .

(preblending)
5 .
. mesh (stirrer)
4% . batch (viscosity)
(homogeneous dispersion) .

1 .
recipe
.

. Stirrer 2-
12% .
20% 1
.
(Viscosity)
gum thickener .
polyvalent , LM
. pH . pH
pK . ,
.
pH , , pH4.0 .

. pH-4
.
.

< pH (90, 15) breaking strength>

pH glycosidic link . pH
de-esterification . De-esterification HM slow
setting LM .

pH (5-6) HM . ( pH)
-elimination . -elimination
.

<-elimination>

LM
. pH de-esterify degrade.

electrically charged hydrocolloid

polygalacturonic acid chain molecule pH (negatively
charged). pK 3.5. positively charged
macro-molecules (isoelectric) pH . pH
gelatine . pH 6.6
2-phase . pH casein
acidified milk
. .

.
,
3 .

(local crystallization) . ( )
.

1)
2) ( )
 3) pH
4)
5)

< . (local crystallization) >

. (gelation)
. LM
HM
. LM HM .

Degree of Gelling time, when cooled to and subsequently held at

HM
esterification 95 85 75 65
Rapid set 73.5 60 min. 10 min. Pre-gel Pre-gel
Medium set 69.5 No gel 40 min. 5 min. Pre-gel
Slow set 64.5 No gel No gel No gel 30 min.

DE HM (pH=3.0, SS=65%, =0.43%)

(hydrophilic) (hydrophobic)
( ) .
HM .
hydrophilic HM HM
. rapid set, medium set, slow set
.
deesterify (polygalacturonic acid) LM
( ) .
(polygalacturonic acid )
.

LM amide .
amidated LM amidation
.

<pH=3.3 SS=45% Calcium: 15mg/g pectin, Pectin: 1%>

pH
pK 3.5 .
(non-dissociated) (dissociated)
. pH
. 3.5 pH HM
.
 <Dissociation (-charge density) of pectin at varying pH>

(dehydrate) .
,
.

85%
. HM 55% .
55% HM pH
pH .
LM .
.

HM LM divalent cation .
acid-demthylated LM
. Amidated LM .
pregelation
. , .
 amidated LM pectin (standardized)
------- acid demethylated LM pectin (standardized)


HM 0.70.

mesh 60 mesh (0.25mm) sieve 90%.

, A1
. .

. 50%
9% 70% 12%. (70% , 30% sucrose 150
grade HM )

dextrose ( 9%) sucrose ( 0%)

. vapor tight .

HM 5% . HM
de-esterification 1 rapid set medium rapid set
. 20 30 degradation de-esterification
. LM HM , 1 degradation
.

,
.

HM
HM .
( ) .
 SAG
demoulded gel deformation . breaking
. SAG breaking
. , breaking
(spreadability) breaking .
1959 IFT Food Technology 13, 496 (1959) SAG .

HM 150 grade USA-SAG 1kg 150kg

(SS=65.0%, pH=2.2-2.4, =23.5% SAG) .

,
1kg 150 150 x 100 230kg .
65
HM . a)
, pH, SS, b)
.

HM .
.

Joseph & Baier .

SS = 65%
pH = 2.2 2.4

= 23.5% SAG

= 30 water bath USA-SAG jelly glass

USA-SAG grade .

LM
LM HM USA-SAG .
.
 SS = 31.0%
pH = 3.0
= 250mg Ca/kg
25mg Ca/g 100 grade LM

1kg LM firmness (20.5% SAG) (kg)

. LM LM
. .

Food Chemicals Codex (FCC), Third Edition, Washington, D.C., 1981 (ins.
supplements) anhydro-galacturonic acid FAO Food and
Nutrition Paper (FNP), 52, 1992 galacturonic acid .
hydrochloric acid 60%
. Acid/alcohol galacturonic acid
non-uronic acid polysaccharide
. galacturonic acid 74%
USP XXII .

FCC, FAO, FNP, EEC Directive of 25th July, 1978 USP XXII
. .
.

LM .
pregelation . LM
eterification (amidation) ,
.

. .
.
FAO FOOD AND NUTRITION PAPER, 52, 1992
JECFA , 1984; (anti-caking agents, buffering agents,
salts, emulsifiers, enzymes, extraction solvents, flavouring agents, and miscellaneous food
additives),

FOOD CHEMICALS CODEX, Third Edition, Washington, D. C., 1981, (incl. Supplements).

EEC Council Directive of July 25, 1978, emulsifiers, stabilizers, thickeners,

gelling agents . (78/663/EEC) (plus Updates).

Reference FAO FCC EEC
Drying loss max. 12% max. 12% max. 12%
(volatile matter)

Acid-insoluble ash max. 1% max. 1% max. 1%

Sulphur dioxide max. 50mg/kg max. 50mg/kg max. 50mg/kg

Sodium methyl sulphate - max. 0.1% -

Methanol, ethanol and max. 1% max. 1% max. 1%

isopropanol

Nitrogen content, amidated - - max. 2.5%

pectin

Nitrogen content, pectins max. 2.5% - max. 0.5%

Galacturonic acid min. 65% - min. 65%

Total anhydrogalacturonides in - min. 65% -

pectin component

Degree of amidation max. 25% max. 25% max. 25%

Arsenic, ppm max. 3 max. 3 max. 3

Lead, ppm max. 10 max. 5 max. 10

Copper, ppm max. 50 - -

Zinc, ppm max. 25 - max. 25

Copper and Zinc, ppm - - max. 50

Heavy metals (as Pb), ppm - max. 20 -



. multiphase
.

(gum)
.

HM 55-85% pH2.53.8 .
HM
, HM 80%
.

.

. , filling .
0.1-0.4%.

cold process 60-65% pH3.8-4.2 --

fruit acid pH3.0 .
.
pH2.9 25%
53% .

HM .

LM 55%
HM .
amidated LM acid demethylated LM
. LM application medium
/pH .
 LM
carrageenan . LM carrageenan
.

LM glazing .
65%
LM pregelation paste .
base 40% LM
. LM
glazing .

LM thixotropic

.
.

multiphase
system . emulsion
suspension, foam yield value .
HM oil emulsion suspension
.
thickening .
yield value
.

HM
.
.

/
LM ()
LM . 25-30% pH4.0
2% LM
 .

LM , pH 4.0
. LM
. LM
.

LM
. pH
.

HM (
- ) .

(isoelectric) pH (4.6)
, .

LM
. LM .

LM
carrageenan .

LM
. Carrageenan LM pH
.

HM
. Whipping agent aerated
fruit flavoured texturizer .
 LM HM
pH center (
) .

LM thixotropic filling .
filling .

recipe
, ,
.

emulsion suspension
.

suspension , kaolin ,
.

ostomy ring .
.
.