A comprehensive review of technological properties and applications of pectin as food additive
DOI:
https://doi.org/10.34117/bjdv11n7-009Keywords:
pectin, food, applications, physicochemical propertiesAbstract
Pectins are readily extracted from various plants using an acidic or basic aqueous medium at high temperatures. The most part is extracted commercially from citrus peels and apple pomace due to their high pectin content and good availability as industrial wastes. This natural polysaccharide is extensively utilised in the food industry due to their gelling, emulsifying, thickening and stabilising properties. These functionalities become them essential ingredients especially in food products. The present study explores the technological applications of pectins, drawing upon recent advancements in formulation science and food processing. A further aspect of the study is the review of the global regulatory framework.
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