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Pectin—a product of citrus waste

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Abstract

The annual processing of citrus fruit wastes in the United States has reached two million tons. Forty thousand tons of pectin could be produced, compared with current production of three thousand tons. The physical and chemical properties of pectic substances are important botanically and industrially. Pectic substances aid in maintaining texture of fruits and vegetables and serve as jellying agents in preserves. The availability of increasing amounts of citrus wastes, combined with improvements in manufacturing techniques and new uses, promises expansion of industries concerned with pectin production and utilization.

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  1. Western Regional Research Laboratory, Albany, California

    R. M. McCready & H. S. Owens

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  1. R. M. McCready
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  2. H. S. Owens
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Bureau of Agricultural and Industrial Chemistry, Agricultural Research Administration, U. S. Department of Agriculture.

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McCready, R.M., Owens, H.S. Pectin—a product of citrus waste. Econ Bot 8, 29–47 (1954). https://doi.org/10.1007/BF02898879

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