| Identification | Back Directory | [Name]
Pectin | [CAS]
9000-69-5 | [Synonyms]
PECTIN
pectins
PECTINE
marpeenl
marpeeom
PECTINGUM
mexpectin
pectinate
PECTINDUST
PECTINATES
PECTINACID
froM Citrus
Pectin
pectinicacid
methylpectin
citruspectin
colyerpectin
APPLE PECTIN
PECTIN, APPLE
methoxypectin
PECTIN PRACT.
PECTIN, CITRUS
genupectinl200
methylpectinate
GRAPEFRUITPECTIN
PECTIN,CITRUS,USP
APPLE PECTIN, USP
PECTIN, FROM LEMON
Pectin, pract. 1KG
PECTIN FROM APPLES
Pectin from Citrus
APPLE PECTIN EXTRACT
Apple Pectin, Powder
Polyhalactyronic acid
PECTIN FROM APPLE USP
PECTIN FROM CITRUS PEEL
PectinExCitrusFruitRind
APPLE PECTIN, FOOD GRADE
PECTIN FROM CITRUS FRUITS
PECTIN, CITRUS USP SLOW SET
2,3,4,5-tetrahydroxypentanal
Poly(1,4-alpha-D-galacturonide)
APPLE PECTIN FOOD GRADE-SPECIAL
POLYGALACTURONIC ACID METHYL ESTER
POLY-D-GALACTURONIC ACID METHYL ESTER
PARTIALLY METHOXYLATED POLYGALACTURONIC ACID
PECTIN, CONTROL FOR TOTAL DIETARY *FIBER ASSAY
PECTIN FROM CITRUS FRUIT MOISTURE LESS THAN 10%
Pectin from citrus peel,Poly-D-galacturonic acid methyl ester | [EINECS(EC#)]
232-553-0 | [Molecular Formula]
C6H12O6 | [MDL Number]
MFCD00081838 |
| Chemical Properties | Back Directory | [Appearance]
off-white to beige crystalline powder | [Melting point ]
174-180 °C (decomp) | [storage temp. ]
2-8°C | [solubility ]
H2O: soluble0.02g/10 mL, clear to hazy, colorless to very faintly yellow | [form ]
Powder | [color ]
Yellow to Pale Brown | [Odor]
wh. to yel. powd. or syrupy conc., pract. odorless | [Water Solubility ]
It is soluble in water. | [Merck ]
7063 | [Uses]
Pectin is a gum that is the methylated ester of polygacturonic acid. it
is obtained from citrus peels and apple pomace. the degree of meth-
ylation (dm) or esterification (de) refers to the percentage of acid
groups which are present as the methyl ester. pectin is divided into
two main groups: high methoxy (hm) pectin, having 50% or greater
esterification, and low methoxy (lm) pectin, having less than 50%
esterification. these pectins gel under different conditions. the lm
pectins are subdivided into low methoxy amidated pectin and low
methoxy conventional pectin. see pectin, high methoxy; pectin,
low methoxy; amidated pectin. | [EPA Substance Registry System]
Pectin(9000-69-5) |
| Hazard Information | Back Directory | [Chemical Properties]
off-white to beige crystalline powder | [Occurrence]
Pectin is found in the cell walls of all plants. | [Definition]
ChEBI: 2,3,4,5-tetrahydroxypentanal is a pentose, a polyol and a hydroxyaldehyde. | [Production Methods]
Pectin is obtained from the diluted acid extract from the inner
portion of the rind of citrus fruits or from apple pomace. | [Brand name]
Adm;Arhemapectin;Astriharina s;Betaine digestive aid;Bio hubber fuerte;Biskapect;Chloropect;Collodyne;Dexinca;Diacalm;Diaguard forte;Diareze;Diarrhosan d;Diastat;Diban diet complex 1500;Diet-trim;Donnagel pg capsule;Donnagel-mb;Donnagel-pg;Enterolyte;Estreptokectil;Estreptonetrol;Estreptoral;Estreptosirup;Fiblet;H.e.c;Kaomagma with pectin;Kaomycin;Kaoneo;Kaopectate n;Kaopectin;Kaoprompt-h;Kao-spen;Kaostaten;Kln;Medipect;Neopec;Norquinol;Noventerol;Orahesive;Pectigels;Pectrolyte;Peterpect;Pomana a;Salvacolina nn;Sorbitoxin;Streptomagma;Varihesive. | [World Health Organization (WHO)]
Pectin is a purified carbohydrate product isolated from the rinds
of citrus fruits or green apples. Its major constituent is polygalacteronic acid, and it
is almost completely digested and absorbed in the intestine. Pectin became
popular as a simple remedy for diarrhoea in the early 1900s. It does not affect the
frequency of stool or stool weight. Use of such products diverts attention away
from more important aspects of treatment, such as rehydration, proper nutrition
and in the case of cholera and dysentery, appropriate antibiotics. | [General Description]
Pectin is a polysaccharide is rich in galacturonic acid and possesses a complex structure and function. | [Agricultural Uses]
Pectin is a high molecular weight polyuronide. It is
related to the carbohydrate family and is present in fruits
and berries.
Pectin occurs in varying amounts in fruits and plants.
It contains carbon, hydrogen and oxygen, and on
hydrolysis, yields glycosides and galachronic acid. It
can form a gel when it absorbs water.
Commercially, the primary source of the commonly
used pectin is lemon and lime peel; other citrus fruits l i e
orange and grapefruit may also be used. Pectin is widely
used in the food industry, principally in gel preparation.
Pectin is also used in making drugs, protective
colloids, emulsifying agents, etc. | [Pharmaceutical Applications]
present in multi-ingredient preparations for the management of
diarrhea, constipation, and obesity;it has also been used as an
emulsion stabilizer.
Experimentally, pectin has been used in gel formulations for the
oral sustained delivery of ambroxol.Pectin gel beads have been
shown to be an effective medium for controlling the release of a
drug within the gastrointestinal (GI) tract.It has also been used in
a colon-biodegradable pectin matrix with a pH-sensitive polymeric
coating, which retards the onset of drug release, overcoming the problems of pectin solubility in the upper GI tract.Amidated
pectin matrix patches have been investigated for the transdermal
delivery of chloroquine,and gelling pectin formulations for the
oral sustained delivery of paracetamol have been investigated in
situ.Pectin-based matrices with varying degrees of esterification
have been evaluated as oral controlled-release tablets. Lowmethoxy
pectins were shown to have a release rate more sensitive
to the calcium content of the formulation.Pectins have been used
as a component in the preparation of mixed polymer microsphere
systems with the intention of producing controlled drug release. | [Biochem/physiol Actions]
Pectin, a heterosaccharide component of terrestrial plant cell walls, is used as a substrate to identify, differentiate and characterized pectinase(s). Pectin is used to study its degradation by pectinolytic bacteria. | [Safety Profile]
Low toxicity by subcutaneous route. When heated to decomposition it emits acrid smoke and irritating fumes. | [Safety]
Pectin is used in oral pharmaceutical formulations and food
products, and is generally regarded as an essentially nontoxic and
nonirritant material.
Low toxicity by the subcutaneous route has been reported.
LD50 (mouse, SC): 6.4 g/kg | [storage]
Pectin is a nonreactive and stable material; it should be stored in a
cool, dry place. | [Purification Methods]
Dissolve the pectin in hot water to give a 1% solution, then cool, and make it to about 0.05M in HCl by addition of conc HCl, and precipitate it by pouring it slowly, with vigorous stirring into two volumes of 95% EtOH. After standing for several hours, the pectin is filtered through a nylon cloth, then redispersed in 95% EtOH and stood overnight. The precipitate is filtered off, washed with EtOH/Et2O, then Et2O and dried in air. [Rees & Walsh Angew Chem, Int Edn 16 214 1977, Rees Adv Carbohydr Chem 24 267 1969.] | [Regulatory Status]
GRAS listed. Accepted for use as a food additive in Europe.
Included in the FDA Inactive Ingredients Database (dental paste;
oral powders; topical pastes). Included in the Canadian List of
Acceptable Non-medicinal Ingredients. Included in nonparenteral
medicines licensed in the UK. |
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