Manufacturing of pectin

November 16, 2011

Jan Staunstrup

www.cpkelco.com
 Agenda
1. Where to find pectin
2 Raw materials for commercial pectin
2.
production
3 Raw
3. R material
t i l process
4. Pectin
ect manufacturing
a u actu g p process
ocess
1. Plant cell wall
 1. Selecting raw material
Potentially all fruits and vegetables

Need to consider:
Pectin quality
Pectin content ((yield)
yield )
Commercial availability
Prefer waste streams from other industries
>2 million tonnes of fruit is required per year
 2. History
Commercial pectin production
prod ction
Started Germany 1908
Based on Apple pomace

Pectin industry grew fast

50ies: more raw material was needed
 2. Apple

Quality
Yield
Availability Pectin plant

CP Kelco
 2. Sugar beet

Quality
Yield
Availability Pectin plant

CP Kelco
 2. Citrus

Quality
Yield
Availability Pectin plant

CP Kelco
 2
2. Raw materials - pectin

14,0% 0,5% (2009 estimated MT pectin produced)

85,5%

Citrus ((Lemon/Lime/Orange)
g ) Apple Sugar
g Beet
Raw material selection:
suit the current range
g of p
products

S
Sugar beet has totally different
ff properties

Apple used similar in similar applications

as citrus
it but
b t nott identic
id ti
Modern juicers often degrade pectin in
apple juice process
 2. Citrus juice industry
Citrus peel
Onlyy realistic option
p
Yield up to 1/3 pectin (on dry weight)
Lemon Lime Orange

Citrus is processed for juice and oil

Peel procured from the juicing industry
Latin America
E rope
Europe
3. Plantations - Brazil
3. Harvest 100% manual!
 3. The Lemons Tale
1 Lemon Lemon Peel Dried Peel Pectin Jam
(200 g) (100 g) (13 g) (3 g) (1000 g)

JA M

Lemon Juice Cattle Feed

((100 g) Lemon Oil
(10 g)
3. Fruit Wash
3. Juicing Machines
3
3. Peel w/o Juice and Oil
3. Peel from juicing
 3. Dry Peel Process
Washing to remove sugars and color
Transport cost
Improved color,
color clarity,
clarity flavor of pectin

Juiced peel f rom 1000 gram wet peel

180

160
Milling 140

120

Water Washing 100

gram
3-4 steps 80

60

40

Wastewater Pressing 20

0
juiced peel washed peel

Natural Gas Drying

y g oth er pectin sug ar water
3. Citrus peel
3. Loading container
 3. Quality is never stable
Every peel lot is tested
seasonalityy
Varity / cultivar
Ripeness
Climate/country
Juice process
Washing g conditions
Drying conditions
Then decide optimal usage
sage
 4. CP Kelco Skensved
Worlds largest pectin plant
 4. Extraction
QC

Hot acidic extraction liberates the pectin

pH and time determines pectin type
~1%
1% pectin
ti solution
l ti
 4. Purification
QC

Vacuum filtration removed plant debris

Fine filtration on perlite
 4. Isolation
QC

Concentration to ~2-3%
2 3% pectin
Insoluble in alcohol - precipitation
 4. Semi finished
Semi-finished
QC

QC
 4. Standardized
QC

QC

QC
 Summary
Present in all green plants
But not manyy choices for industryy
Based on available peel from juicing
Advanced
Ad d manufacturing
f t i process
Many
yppectin p
products
Test raw material
Test pectin
Test standardized pectin