Manufacturing of pectin

November 16, 2011 Jan Staunstrup

www.cpkelco.com

Agenda
1. Where to find pectin 2. 2 Raw materials for commercial pectin production 3. Raw material process 3 R t i l 4. Pectin manufacturing process ect a u actu g p 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 prod ction production

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 Beet g

Raw material selection:

suit the current range of products g p

Sugar beet has totally different properties S ff Apple used similar in similar applications as citrus b t not id ti it but t identic
Modern juicers often degrade pectin in apple juice process

2.

Citrus juice industry

Citrus peel
Only realistic option y 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 Europe E rope

3.

Plantations - Brazil

3.

Harvest 100% manual!

3.
1 Lemon (200 g)

The Lemons Tale

Dried Peel (13 g) Pectin (3 g) Jam (1000 g)

Lemon Peel (100 g)

JA M

Lemon Juice ( (100 g)

Lemon Oil

Cattle Feed (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 clarity flavor of pectin color, clarity,
Juiced peel
180 f rom 1000 gram wet peel

Milling Water Washing 3-4 steps Pressing Drying y g

160 140 120

gram

100 80 60 40

Wastewater Natural Gas

20 0 juiced peel
oth er pectin sug ar

washed peel
water

3.

Citrus peel

3.

Loading container

3.

Quality is never stable

Every peel lot is tested

seasonality y Varity / cultivar Ripeness Climate/country Juice process Washing conditions g 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% pectin solution 1% ti l ti

4.

Purification

QC

Vacuum filtration removed plant debris Fine filtration on perlite

4.

Isolation

QC

Concentration to ~2-3% pectin 2 3% Insoluble in alcohol - precipitation

4.

Semi-finished Semi finished

QC

QC

4.

Standardized

QC

QC

QC

Summary
Present in all green plants
But not many choices for industry y y Based on available peel from juicing

Advanced manufacturing process Ad d f t i Many pectin products yp p

Test raw material Test pectin Test standardized pectin