GOST 29186-91 “Pectin” is a standard covering pectin obtained from apple or citrus pomace for use in food production. It was developed by the All-Union Research and Design-Technology Institute for Fruit and Grape Processing (VNIKTIplodprom) and introduced by the USSR Committee for Standardization and Metrology (Decree No. 2053, December 23, 1991), replacing OST III-3-82.
Scope and classification
The standard establishes mandatory requirements for food-grade pectin. Pectin is classified by two criteria:
By raw material source:
- Apple pectin (from apple pomace)
- Citrus pectin (from citrus peel)
By gel-forming ability — two grades:
- Grade 1 — higher gel strength
- Grade 2 — standard gel strength
By degree of esterification and setting speed — three types:
- Type A — rapid set
- Type B — medium set
- Type V — slow set
The designation system combines these classifications. For example: “Pectin AYa-1” means apple pectin, rapid set, grade 1. “Pectin VTs-2” means citrus pectin, slow set, grade 2.
Key requirements
The standard specifies requirements for organoleptic properties (appearance, color, odor), physicochemical parameters (gel-forming ability, moisture content, degree of esterification, pH, ash content, heavy metals), and microbiological safety indicators. It also defines the permitted raw materials, packaging requirements, labeling rules, and test methods.
This summary is provided for informational purposes. For an officially certified copy, contact your regional standards authority.