APPLE PECTIN

GROUP1
IC-2101
 GROUP 1
• 2-IC-53 > Thu Wai
• 2-IC-56 > Myat Min Khant
• 2-IC-58 > Htet Htet Youn Me
• 2-IC-59 > Nyan Lin Htet
• 2-IC-61 > Yamin Wint War
 PECTIN
(C 6 H 10 O 7 )
-is rich in galacturonic
acid, which is known as
sugar acid
-Galacturonic acid is
obtained from galactose
-Pectin is
heteropolysaccharide
PROPERTIES OF PECTIN
• Was first isolated and described in 1825 by Henri Braconnnot
• Is a naturally occurring substance found in berries, apples and other
fruits
• When heated together with sugar, it causes a thickening that is
characteristic of jams and jellies
• It requires sugar and an acid to set properly and the sugar is often
used to help hide its bitterness
• The more pectin you use in a recipe, the more sugar you will have to
add
POLYSACCHARIDE
• Polysaccharides are long chains of carbohydrade
molecules, specifically polymeric carbohydrates
composed of monosaccharide units bound together
by glycosidic linkages
• This carbonate can react with water using amylase
enzymes at catalyst, which produces constituent
sugars
DIFFERENCE
BETWEEN GELATIN AND PECTIN
GELATIN PECTIN

is a meat product that can be bitter but

comes from processed gelatin is favorless
cartilage, ligaments
and bones
USES OF PECTIN
• To make medicine
• For cholesterol, high triglycerides, and to prevent
colon cancer and prostate cancer
• For diabetes and gastroesophageal reflux disease
• Some people use to prevent poisoning caused by
lead, strontium and other heavy metals
• To control diarrhea
TOOLS NEEDED TO MAKE PECTIN
1. Methylated spirits (for testing pectin)
2. Sterilized jars
3. Preserving pan
4. Wide necked funnel
5. Sugar thermometer
6. Waxed paper circles
7. Labels
8. Stone remover
9. Jelly bag/ cheese cloth
10. strainer
PREPARATION OF APPLE PECTIN

Ingredient 1. 2 tablespoons lemon juice

2. 3lb apples
3. 4 cups water

Tool jelly bag / cheese cloth and strainer

PROCEDURE
1. Cut the apples into the pieces and add 4 cups of water and
2 tablespoons of lemon juice
2. Boil the mixture for 40 minutes
3. Strain it through a diaper or cheese cloth
4. Boil the juice again for another 20 minutes
5. Pour it into sterilized jars and seal them
6. To store the pectin you can can it as you would any other
preserve, but I think it is more convenient to freeze it
PROCEDURE WITH DIAGRAM
Apple
Solid Pectin
Slicing
Cooling
Acid precipitate
hydrolysis
Adding ethanol
Boiling and lemon juice

Strainin Boiling
g again
STEPS

1. All ingredients 2. Boiling (20mins)

3. Straining 4. Boiling (20mins)

5. Storing 6. Apple pectin
Thank You