The USA could become a major pectin producer after a Penn State University (Pennsylvania) researcher developed a process to extract high-quality pectin from orange peels.
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The complex carbohydrate, used to thicken jellies and fruit fillings, has been traditionally slow cooked by Europeans using lime peels imported from Mexico and south America. The new method uses a high-temperature, high-speed procedure.
Paul Walker, professor of agricultural engineering, who led the research, says with the United States being one of the world’s largest producers of oranges, the ramifications are enormous. “Big orange juice makers are very interested.” The university has applied for a patent on the process.
