Recent years, Pectin is more and more common in People’s Daily diet. Firstly , let us meet the origin and properties of pectin as a whole. As a food additives ,pectin with appearance is white to light brown powder, slightly specific smell. 20 times more soluble in water into a thick dense liquid, acidic on litmus, insoluble in ethanol and other organic solvents. Based on how much of their structure methoxy content, Pectin composition has a homogeneous two types of polysaccharides and heteropolysaccharides, such as pectin polysaccharides homogeneous D-galactan, L-arabinan or galacturonic acid, D-glycan;

The most common hetero polysaccharide pectin, galacturonic acid is a polysaccharide galactan and araban different composition ratio, often referred to pectate. Different sources of pectin, the proportion varies. Partially esterified acid esters of acids called pectin. Natural pectins approximately 20% to 60% of the carboxyl groups are esterified, a molecular weight of 20,000 to 400,000.

Pectin ,a kind of natural polymer, which is the important element of intercellular substance, the polymer mainly exact in all of the higher plants .original , pectin is deposited on the interlayer primary cell wall and in the wall of the primary contents of the different cellulose, hemi cellulose, lignin and certain stretch micro fibril proteins  cross linked with each other, so that the structure of the various cells and tissues hard exhibit intrinsic shape, the support material for the interior of the cell. Pectin is also a natural food additives for the manufacture of jams, jellies and other raw materials. In addition, pectin also be used as fresh fruit.

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