date:May 11, 2012
an environmental friendly manner through the use of a natural and safe food additive.
Study details
Vriesmann and colleagues examined the variables that influence the extraction of pectins from cacao pod husk using citric acid.
From the fitted model, extraction conditions with aqueous citric acid at pH 3.0 for 95 minutes at 95C provided a predicted yield of approximately 9.0 g/100g dry cacao pod husks.
The increasing industrial demand for pectins with varying ability to gel or stabilize pro