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US 11,773,189 B2Granted
Pectin characterized by a low degree of methyl esterification and a high intrinsic viscosity
AssigneeCP Kelco ApS
InventorsClaus Rolin, Mette Enøe Hansen
Life of this patent
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Abstract
The present invention relates to citrus pectin characterized by a low degree of methyl esterification yet a high intrinsic viscosity, a process for producing pectin using citrus peel and use of an enzyme endogenous to citrus peel to produce pectin.
Claims13
A citrus pectin having:
- a) a degree of methyl esterification of 25 or less;
- and
- b) an intrinsic viscosity of from 7 dl/g to 10.4 dl/g;
- wherein the intrinsic viscosity is determined on a 1 mg/mL sample of the citrus pectin in a 0.3 M lithium acetate buffer at a pH of 4.6, using gel permeation chromatography at a temperature of 37° C.
1 more element
Dependencies are inferred from the claim text.