PECTIN PRODUCTION METHOD Russian patent published in 2009 - IPC A23L1/524 

FIELD: food products.

SUBSTANCE: proposed pectin production method envisages tung fruit coat drying and grinding, removal of contaminants, hydrolytic extraction and liquid phase separation once the hydrolytic extraction process is over. After that the target product is sedimented from the liquid phase; the coagulate is dried and ground. Parallel to decontamination acetone degreasing of the ground fruit coat is done during 22-24 hours. For clearance of polyphenols the mass is treated with 3% solution of sodium chloride during 30 minutes at a temperature of 70-75°C and hydromodule 1:8 which operation is followed by double or triple potable water flushing. Then one proceeds with hydrolytic extraction (treatment with 0.3-0.5% solution of oxalic acid during 90 minutes at a temperature of 80-85°C and hydromodule 1:17). For the pectin substance sedimentation 96% solution of ethanol is utilised.

EFFECT: improved pectin yield efficiency; ethanol expenditure reduction.

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