METHOD FOR PRODUCTION OF PECTIN FROM PALMA CHRISTI FRUIT SHELLS Russian patent published in 2011 - IPC A23L1/524 

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular - to a technology for release of pectin from plant raw material. The method envisages fruit shell drying and milling, removal of impurities. Then one degreases the milled fruit shell with acetone during 24 hours. One performs removal of polyphenols, salt - and water-soluble proteins. Then one performs the raw material with drinking water (2-3-times). Then one proceeds with hydrolytic extraction with a 0.3-0.5% solution of citric acid during 120 minutes at a temperature of 85-90°C, duty of water being 1:10. One separates the liquid phase. For pectin substances coagulation acetone is utilised. Then the coagulate is dried and ground.

EFFECT: invention allows to process previously unused secondary raw material resources of Palma Christi fruits, to ensure high yield of standard quality dry pectin from Palma Christi fruit shells.