METHOD OF OBTAINING FOOD ADDITIVES - PECTIN FROM APPLES Russian patent published in 2018 - IPC A23L29/231 C08B37/06 A23L19/00 

FIELD: food industry.

SUBSTANCE: invention relates to the food industry and preparation of a food additive intended for use in food products as gellant, consistency stabilizer, thickener, complexing agent, water-retaining agent. Method includes washing the apples with water, hydrolyzing 0.0125N solution of hydrochloric acid at a ratio of the mass of insoluble dry substances of apples to the weight of the acid solution from 1:20 to 1:28 at a temperature of 98–100 °C for 80–100 minutes. Then, the resulting pectin-containing solution is evaporated to a mass fraction of pectin of 4–6 %. Pectin is precipitated from the solution in three volumes of 96 % ethyl alcohol and dried.

EFFECT: invention makes it possible to increase the yield of the target product by 70–75 % due to more complete hydrolysis of protopectin, to reduce the energy and alcohol consumption by hydrolysis with a minimum amount of water.

1 cl, 2 dwg, 3 ex