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pectin_basic_knowledge_and_market_view:What is Pectin?Origin Plant / Fruit Chemical Carbohydrate Polysaccharide
论文作者：留学生论文论文属性：ppt登出时间：2011-01-24编辑：anterran点击率：2319
论文字数：500论文编号：org201101240958345948语种：英语 English地区：美国价格：免费论文
关键词：pectin_basic_knowledgemarket_viewFruitChemical CarbohydratePolysaccharide
GENU® Pectin
general introduction
www.cpkelco.comWhat is Pectin?
Origin Plant / Fruit Chemical Carbohydrate Polysaccharide
Polygalactan
Functionality Gelling agent
Stabilizer
Thickening agentPectin Raw Material
Citrus fruits are grown for
juices and oil production
Peel is the waste product
All green plants
Waste from food industry
Rich in pectin
Citrus
Apple *
Sugar beet *
Citrus types
Orange *
Lime *
LemonThe Lemon Tale
1 Lemon
(200 g)
Dried Peel
(13 g)
Pectin
(3 g)
Jam
(1000 g)
Lemon Peel
(100 g)
Lemon Juice
(100 g) Lemon Oil
Cattle Feed
(10 g)
JAMPectin Sources
Florida
Mexico Orange
Lime
Peru
Lime
Argentina
Lemon
Brazil
OrangeApple
Use of apple pomace
Traditional source of pectin
Historically the major part of the industry is
developed from utilization of apple
Gives brown pectinLime / lemon
Today the most important source of peel
High specific viscosity in aqueous solution and low calcium
sensitivity
High breaking strengthOrange
Lower specific viscosity
Higher calcium sensitivity
Is less suited for traditional gel applications with calcium-rich fruit
New technique can solve the problemsGeneral Pectin Manufacturing
CCiittrruuss ppeeeell
WWaatteerr
AAcciidd
AAllccoohhooll
SSuuggaarr
EExxttrraaccttiioonn
FFiillttrraattiioonn
EEvvaappoorraattiioonn
IIssoollaattiioonn
DDrryyiinngg
MMiilllliinngg
BBlleennddiinngg
AAllccoohhooll rreeccoovveerryy
RReessiidduuee
DDeeeesstteerriiffiiccaattiioonn
AAllkkaallii
DDrryyiinngg
MMiilllliinngg
SSuuggaarr BBlleennddiinngg
GENU® HM-pectin GENU® LM-pectinTypes of Pectin
High Methoxyl Pectin (HM)
Low Methoxyl Pectin
Low Methoxyl Conventional (LMC)
Low Methoxyl Amidated (LMA)
*Basic Structure of Pectin*
Alpha (1-4) linked D-polygalacturonic acid
~500 repeating units / molecules
Degree of esterification (DE) = amount of acid groups that are esterifiedPectin market in China
In China in 2010
Juice beverage 1200-1500MT
Confectionary 200-300MT
Acidified milk drink 400MT
Stirred yogurt 200MT
Jam and yogurt fruit preparation 100MT
Total 2100-2500MT
Among them
CPK 1240MT
Danisco 500-600MT
Cargill 300-400MT
Others 100-200MTPectin producers
estimated world market share 2009
47%
20%
18%
10% 2% 3%
CPKelco
Danisco
Cargill
H&F
Obipectin
Other本论文由英语论文网提供整理，提供论文代写，英语论文代写，代写论文，代写英语论文，代写留学生论文，代写英文论文，留学生论文代写相关核心关键词搜索。
general introduction
www.cpkelco.comWhat is Pectin?
Origin Plant / Fruit Chemical Carbohydrate Polysaccharide
Polygalactan
Functionality Gelling agent
Stabilizer
Thickening agentPectin Raw Material
Citrus fruits are grown for
juices and oil production
Peel is the waste product
All green plants
Waste from food industry
Rich in pectin
Citrus
Apple *
Sugar beet *
Citrus types
Orange *
Lime *
LemonThe Lemon Tale
1 Lemon
(200 g)
Dried Peel
(13 g)
Pectin
(3 g)
Jam
(1000 g)
Lemon Peel
(100 g)
Lemon Juice
(100 g) Lemon Oil
Cattle Feed
(10 g)
JAMPectin Sources
Florida
Mexico Orange
Lime
Peru
Lime
Argentina
Lemon
Brazil
OrangeApple
Use of apple pomace
Traditional source of pectin
Historically the major part of the industry is
developed from utilization of apple
Gives brown pectinLime / lemon
Today the most important source of peel
High specific viscosity in aqueous solution and low calcium
sensitivity
High breaking strengthOrange
Lower specific viscosity
Higher calcium sensitivity
Is less suited for traditional gel applications with calcium-rich fruit
New technique can solve the problemsGeneral Pectin Manufacturing
CCiittrruuss ppeeeell
WWaatteerr
AAcciidd
AAllccoohhooll
SSuuggaarr
EExxttrraaccttiioonn
FFiillttrraattiioonn
EEvvaappoorraattiioonn
IIssoollaattiioonn
DDrryyiinngg
MMiilllliinngg
BBlleennddiinngg
AAllccoohhooll rreeccoovveerryy
RReessiidduuee
DDeeeesstteerriiffiiccaattiioonn
AAllkkaallii
DDrryyiinngg
MMiilllliinngg
SSuuggaarr BBlleennddiinngg
GENU® HM-pectin GENU® LM-pectinTypes of Pectin
High Methoxyl Pectin (HM)
Low Methoxyl Pectin
Low Methoxyl Conventional (LMC)
Low Methoxyl Amidated (LMA)
*Basic Structure of Pectin*
Alpha (1-4) linked D-polygalacturonic acid
~500 repeating units / molecules
Degree of esterification (DE) = amount of acid groups that are esterifiedPectin market in China
In China in 2010
Juice beverage 1200-1500MT
Confectionary 200-300MT
Acidified milk drink 400MT
Stirred yogurt 200MT
Jam and yogurt fruit preparation 100MT
Total 2100-2500MT
Among them
CPK 1240MT
Danisco 500-600MT
Cargill 300-400MT
Others 100-200MTPectin producers
estimated world market share 2009
47%
20%
18%
10% 2% 3%
CPKelco
Danisco
Cargill
H&F
Obipectin
Other本论文由英语论文网提供整理，提供论文代写，英语论文代写，代写论文，代写英语论文，代写留学生论文，代写英文论文，留学生论文代写相关核心关键词搜索。
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