Patent RU-2272812-C2 (RU)
Inventor: DZHOJI DONAL D
IPC: A23L29/231
Filed: 1999-11-29
Granted: 2006-03-27
Abstract: FIELD: biotechnological processes. 
     SUBSTANCE: method of producing pectin from vegetable raw material comprises: (i) first extraction step consisting in contacting vegetable raw material with low-acidic solution having pH not higher than 4.0 and not lower than 2.5 at upper-limit temperature 90°C and lower-limit temperature above 70°C over a period of time long enough to remove calcium-insensitive pectin; (ii) separating extraction liquid from vegetable raw material; (iii) passing separated extraction liquid to heat-exchanger; (iv) removing water from extraction liquid in evaporator; (v) precipitating calcium-insensitive pectin; and (vi) drying and breakage. Alternative embodiment of the method comprises: (i) extracting calcium-insensitive pectin fraction from material and separating extraction liquid; (i) treating remaining vegetable raw material with high-acidic solution having pH not higher than 2.2 and not lower than 1.6 at upper-limit temperature 90°C and lower-limit temperature above 70°C over a period of time long enough to form aqueous phase containing fraction rich in calcium-sensitive pectin; (iii) passing separated extraction liquid to heat-exchanger; (iv) removing water from extraction liquid in evaporator; (v) precipitating calcium-sensitive pectin; (vi) drying and breakage. Another embodiment of the method comprises: (i) first extraction step consisting in contacting vegetable raw material with low-acidic solution having pH not higher than 4.0 and not lower than 2.5 at upper-limit temperature 90°C and lower-limit temperature above 70°C over a period of time long enough to remove calcium-insensitive pectin; (ii) separating first extraction liquid from vegetable raw material; (iii) contacting separated vegetable raw material with aqueous acid solution, more acidic than that in the step (i), at temperature and over a period of time sufficient to remove calcium-sensitive pectin fractions; (iv) separating second extraction liquid from vegetable material and passing first and second extraction liquids to heat-exchanger; (v) removing water from extraction liquids in evaporator; (vi) precipitating calcium-sensitive pectin and precipitating calcium-insensitive pectin; and (vii) drying and breakage. Aqueous composition used in food, cosmetic, and medicine-destination products contains calcium-insensitive pectin having pH above 2.5 and containing less than 2 wt % alcohol. Variant of aqueous composition contains calcium-sensitive pectin having pH below 2.2 and above 1.6 and containing less than 2 wt % alcohol. Peal composition contains peal remaining after removal of calcium-insensitive pectin obtained by treating starting vegetable material with low-acidic solution having pH not higher than 4.0 and not lower than 2.5 at upper-limit temperature 90°C and lower-limit temperature above 70°C, which composition is characterized by elevated ratio between amounts of calcium-sensitive pectin and sum of calcium-sensitive pectin and calcium-insensitive pectin. 
     EFFECT: simplified process and lowered expenses. 
     54 cl, 3 dwg, 2 tbl, 2 ex