Citrus Pectin: Structure and Application in Acid Dairy Drinks

Pectin, a plant cell wall polysaccharide, is mainly used in food industries for its gelling and stabilizing properties. In industrial applications, pectin is usually widely extracted from citrus peels, and in some intances, apple pomace is also used. Lime and lemon are the preferred citrus species used in the extraction of pectin, while orange and grapefruit are used less often. In the food industry, pectin is widely employed in the production of jams and jellies, confectionary products and bakery fillings. The fine structure of pectin is affected by many parameters, such as the origin of raw material and extraction conditions. This structural variability impacts greatly on pectin functional properties. The other major use of pectin concerns the stabilization of acidified milk drinks and yogurts. With their refreshing natural taste and high nutritional value, acidified milk drinks enjoy great popularity. A large selection of different sour milk drinks, which vary according to the manufacturing process, ingredients and consistency, is available to meet the needs of every consumer. In all cases, protein flocculation and whey separation occur in the absence of stabilizers in acidified milk drinks. To prevent this behaviour and to stabilize milk drinks, citrus pectin can be added as a protecting colloid. This review presents the structure of citrus pectin and functionality, with a special emphasis on acid dairy drinks. _____________________________________________________________________________________________________________