History
Pectin was first isolated and described in 1825 by Henri Braconnot, though the action of pectin to make jams and marmalades was known long before. To obtain well set jams from fruits that had little or only poor quality pectin, pectin-rich fruits or their extracts were mixed into the recipe.
During the industrialization, the makers of fruit preserves soon turned to producers of apple juice to obtain dried apple pomace that was cooked to extract pectin.
Later, in the 1920s and 1930s, factories were built that commercially extracted pectin from dried apple pomace and later citrus-peel in regions that produced apple juice in both the USA and in Europe.
At first, pectin was sold as a liquid extract, but nowadays pectin is often used as dried powder that is easier to store and handle than a liquid.
Read more about this topic: Pectin
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