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US 12,312,423 B2Granted
Pectin characterised 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.
Claims26
A de-esterification process comprising:
- incubating a citrus peel in a solution comprising (a) a buffer, wherein the buffer maintains a pH of the solution containing the citrus peel in a range from 5 to 8, and (b) a calcium binder, at a temperature in a range from 55° C. to 75° C.,
- to produce a pectin having a degree of methyl esterification of 30 or less and an intrinsic viscosity of from 5 dl/g to 10.4 dl/g;
- wherein the intrinsic viscosity is determined on a 1 mg/ml sample of the 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.
A de-esterification process comprising:
- incubating a citrus peel in a solution comprising (a) a buffer, wherein the buffer maintains a pH of the solution containing the citrus peel in a range from 5 to 8, and (b) a calcium binder,
- to produce a pectin having a degree of methyl esterification of 25 or less and 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 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.
A de-esterification process comprising:
- incubating a citrus peel in a solution comprising (a) a buffer, wherein the buffer maintains a pH of the solution containing the citrus peel in a range from 5 to 8, and (b) a calcium binder comprising cation exchange beads and/or Na3-Citrate,
- to produce a pectin having a degree of methyl esterification of 30 or less and an intrinsic viscosity of from 5 dl/g to 10.4 dl/g;
- wherein the intrinsic viscosity is determined on a 1 mg/ml sample of the 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.
Dependencies are inferred from the claim text.