Pectin extraction process available for licensing.

Pectin, an important processing ingredient, could be made in the United States instead of overseas for the first time in a decade, if the USDA-ARS can find a business partner that would license new technology developed by ARS scientists (Eastern Regional Research Center, ERRC, 600 East Mermaid Lane, Wyndmoor, PA 19038.)

Each year, the United States imports more than 7 million pounds of pectin at a cost of $6 to $12 per pound for use as a gelling agent in jellied foods and as a texturizing agent in premixed yogurt. Researchers at the Crop Conversion Science and Engineering Unit at the ERRC have patented a microwave-based technique that economically extracts high-quality food-grade pectin from orange peels.

The process uses a combination of heat and pressure to do the extraction in a microwave transparent cell. Extracting pectin takes 3 minutes at 120 C and 20 psi. Conventional extraction techniques usually take from one-half hour to an hour to do the job.

Unlike lemon and lime peels, which are the common source of pectin and not available in large amounts in the United States, orange peels are an abundant, low-cost byproduct of the orange-processing juice industry. Most orange peels are used as low-value animal feed.

Now, ARS is looking for companies to put to work the new pectin technology. Since research results are patented, ARS can offer a license to a private company to bring a product to market.

FYI: Some kinds of fruit have enough natural pectin to make high-quality products. Others require that pectin be added, particularly when they are used for making jellies, which should be firm enough to hold their shape. All fruits have more pectin when they are under-ripe. Commercial fruit pectins, which are made from apples or citrus fruits, are on the market in two forms, liquid and powdered.

Patent. 6,143,337--Extraction of pectin by microwave heating under pressure. Issued: Nov. 7, 2000. Inventors: Marshall Fishman and Hoa Chau. Assigned to USDA. High-quality pectins may be extracted from pectin-containing plant materials using microwave energy under pressure. The pectins are characterized by increased molecular weight, size and intrinsic viscosity when compared with pectin that's been extracted using conventional heating techniques.

Further information. Marshall Fishman; phone: [phone]; fax: [phone]; email: [e-mail].