Guest guest Posted May 17, 2010 Report Share Posted May 17, 2010 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. Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.