Today pectin is mostly produced from citrus peels (lemons, limes and oranges). After juice extraction, essential oil and dissolved sugars are removed from the peel prior to drying. Prior to pectin extraction with dilute mineral acids, the citrus peel must be dried from the starting level of about 85% moisture, down to 10 to 12% moisture to avoid fermentation. Because of the high water content drying is only economically viable on-site or nearby to the citrus processing plant, and only […]