Siew Yin Chan, Wee Sim Choo, David James Young, Xian Jun Loh, Pectin as a rheology modifier: Origin, structure, commercial production and rheology, Carbohydrate Polymers, Volume 161, 2017, Pages 118-139, ISSN 0144-8617, https://doi.org/10.1016/j.carbpol.2016.12.033.
Abstract:
Pectins are a diverse family of biopolymers with an anionic polysaccharide backbone of α-1,4-linked d-galacturonic acids in common. They have been widely used as emulsifiers, gelling agents, glazing agents, stabilizers, and/or thickeners in food, pharmaceutical, personal care and polymer products. Commercial pectin is classified as high methoxy pectin (HMP) with a degree of methylation (DM) >50% and low methoxy pectin (LMP) with a DM