Editing Pectin (section)

== Sources and production ==
Pears, apples, guavas, [[quince]], plums, gooseberries, and oranges and other citrus fruits contain large amounts of pectin, while soft fruits, like cherries, grapes, and strawberries, contain small amounts of pectin.{{Citation needed|date=July 2018}}

Typical levels of pectin in fresh fruits and vegetables are:
* [[Apples]], 1–1.5%
* [[Apricot]]s, 1%
* [[Cherries]], 0.4%
* [[Orange (fruit)|Oranges]], 0.5–3.5%
* Carrots 1.4%
* [[Citrus]] [[Peel (fruit)|peels]], 30%
* [[Rose hips]], 15%<ref name="Wichtl-2004">{{cite book |vauthors=Wichtl M |chapter=Monograph: Rosae Pseudofrutus (Rose Hips) |chapter-url=https://books.google.com/books?id=7PRyMWo5e28C&dq=analysis+pectin+rose+hip+15%25&pg=PA520 |title=Herbal Drugs and Phytopharmaceuticals: a handbook for practice on a scientific basis |date=January 2004 |publisher=Medpharm; CRC Press |location=Stuttgart : Boca Raton, FL |isbn=978-0-8493-1961-7 |edition=3rd expanded and completely rev. |page=520 |access-date=14 March 2023 |archive-date=12 October 2023 |archive-url=https://web.archive.org/web/20231012173031/https://books.google.com/books?id=7PRyMWo5e28C&dq=analysis+pectin+rose+hip+15%&pg=PA520 |url-status=live }}</ref>
The main raw materials for pectin production are dried citrus peels or apple [[pomace]], both by-products of juice production. Pomace from sugar beets is also used to a small extent.{{Citation needed|date=July 2018}}

From these materials, pectin is extracted by adding hot dilute acid at pH values from 1.5 to 3.5. During several hours of extraction, the protopectin loses some of its branching and chain length and goes into solution. After filtering, the extract is concentrated in a vacuum and the pectin is then [[ethanol precipitation|precipitated]] by adding ethanol or isopropanol. An old technique of precipitating pectin with aluminium salts is no longer used (apart from alcohols and polyvalent cations, pectin also precipitates with proteins and detergents).{{Citation needed|date=July 2018}}

Alcohol-precipitated pectin is then separated, washed, and dried. Treating the initial pectin with dilute acid leads to low-esterified pectins. When this process includes ammonium hydroxide (NH<sub>3</sub>(aq)), amidated pectins are obtained. After drying and milling, pectin is usually standardised{{clarify|date=November 2017}} with sugar, and sometimes calcium salts or organic acids, to optimise performance in a particular application.<ref name="Eisenbrand-2006">G. Eisenbrand, P. Schreier; RÖMPP Lexikon Lebensmittelchemie; Thieme, Stuttgart; Mai 2006</ref>