Structure of Pectin
The main component of pectin is galacturonic acid, a natural sugar acid. It also contains other, neutral sugar molecules, including rhamnose, galactose and arabinose.
The galacturonic acid molecules form a ‘smooth’ backbone. The other sugar molecules branch off this backbone to create what are known as pectin’s ‘hairy regions’.
Pectin’s molecules are long and easily entangle with each other. In foods and beverages, this property is very useful because it results in a thickening of the product’s texture and improved stability.
For more information, download our Factsheet: The Molecular Structure of Pectin