Yoghurt Fruit Preparations - Herbstreith & Fox

Gelling Behaviour
of H&F Pectins
Pectin Structure
Pectin is an important structure-giving element
of all plant foods. Chemically speaking, pectin
is a macromolecular compound belonging to
the heteropolysaccharides. Its main component
is polygalacturonic acid, which is partly esterified
with methanol.
Pectins with a degree of esterification of 50%
or more are known as high methylester pectins,
whereas pectins of a DE below 50% are known
as low methylester pectins.
Low methylester amidated pectins are obtained
if methylester groups are replaced by amidated
groups under ammoniacalic conditions.
Degree of esterification and degree of amidation
indicate the percentage of esterified or
amidated galacturonic acid units.
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Fig. 9: Molecular structure of pectin
Pectins in Yoghurt Fruit Preparations