Re: modifying citrus pectin

[Guest guest]

Dang ... that might be easy or simple for YOU ... but not for someone as

scientifically challenged as me. LOL For starters, where on earth does the

average person find substances like pH 10 sodium hydroxide or even hydrochloric

acid?

xoo

VGammill wrote:

>

> At 04:18 AM 5/17/2010, you wrote:

> >

> >how can we hydrolyze our own citrus pectin?

> >Recipe, please!

>

> There are any number of ways -- it would be hard for you to screw it

> up. Lemon and orange peels are about 30% pectin. You can work from

> the dried and powdered peels or you can purchase a commercial citrus

> pectin that is used for baking and making jells. You want a much

> shorter chain length so you would just wet it with a little alcohol

> (or add a little sucrose), cook it in a pH 10 sodium hydroxide

> solution at 60 degrees C for half an hour, and then neutralize with

> hydrochloric acid. Because of the low amount of NaOH to achieve a pH

> 10 you will produce very little salt as a byproduct. Normally, I

> just use potassium carbonate for such reactions.

>

> If most people are spending about $1,000 per year on modified citrus

> pectin, you can make your own and use it in quantities that might

> actually do some good.

>

>

>

[Guest guest]

,

Can you give a recipe for this remedy? Thanks.

>

> VGammill wrote:

> >

> > At 04:18 AM 5/17/2010, you wrote:

> > >

> > >how can we hydrolyze our own citrus pectin?

> > >Recipe, please!

> >

> > There are any number of ways -- it would be hard for you to screw it

> > up. Lemon and orange peels are about 30% pectin. You can work from

> > the dried and powdered peels or you can purchase a commercial citrus

> > pectin that is used for baking and making jells. You want a much

> > shorter chain length so you would just wet it with a little alcohol

> > (or add a little sucrose), cook it in a pH 10 sodium hydroxide

> > solution at 60 degrees C for half an hour, and then neutralize with

> > hydrochloric acid. Because of the low amount of NaOH to achieve a pH

> > 10 you will produce very little salt as a byproduct. Normally, I

> > just use potassium carbonate for such reactions.

> >

> > If most people are spending about $1,000 per year on modified citrus

> > pectin, you can make your own and use it in quantities that might

> > actually do some good.

> >

> >

> >

>