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What is Pectin?
1. Structure    2. Types of Pectin    3. Discovery & History    4. Commercial Production

3. Discovery & History

Jams and Jellies have been produced for many years, at least since the 18th Century. Recipes were published in the "London Housewife's Family Companion" of 1750 which described jellies made from apple, currant, and quince, all fruits rich in gelling pectin.

Pectin was first isolated in the 1820s, and shown to be the key to making jams and jellies.

Gradually, people mixed pectin rich fruits or fruit extracts with fruits which do not set jams well - strawberry with gooseberry or with red currant, for example. Extracts of apple peels and cores were also used for "difficult to set" jams.

Commercial jam producers sought further supplies of pectin source materials. In Germany, apple juice producers started to dry the pomace residue left after pressing juice for sale to jam makers, who would cook the pomace in water with or without fruit juice to make a jellying juice.

The first commercial production of a liquid pectin extract was recorded in 1908 in Germany, and the process spread rapidly to the United States, where a classic patent was obtained by Douglas (US Pat. 1.082,682, 1913). This was followed by a rapid growth of the pectin industry in the United States, and also somewhat later in Europe.

In recent years, the centre of production has moved to Europe and to citrus-producing countries like Mexico and Brazil.

Further changes of structure and location of the industry continue, but are constrained by the need for large capital investment to set up a plant of economic size, and the need for a large-scale source or sources of raw material.

1. Structure    2. Types of Pectin    3. Discovery & History    4. Commercial Production

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FACTS ABOUT PECTIN: What is Pectin · Safety and Legal Status · Applications
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