Pectin 1 article

Commercial pectin is a plant cell-wall polysaccharide concentrated from sources such as citrus peel and apple pomace. Its best-known role is forming the gel structure of jams and jellies, with high-methoxyl and low-methoxyl types relying on different combinations of sugar, acid or calcium. Pectin also appears in beverages and other foods as a stabilizer or soluble-fiber ingredient. It differs from gelatin because it is a plant-derived carbohydrate hydrocolloid rather than an animal-derived protein.