{"id":382,"date":"2026-03-28T11:01:20","date_gmt":"2026-03-28T16:01:20","guid":{"rendered":"https:\/\/tehnologam.com\/en\/?p=382\/"},"modified":"2026-03-28T11:01:20","modified_gmt":"2026-03-28T16:01:20","slug":"gost-29186-91-pectin","status":"publish","type":"post","link":"https:\/\/tehnologam.com\/en\/gost-29186-91-pectin\/","title":{"rendered":"GOST 29186-91 Pectin"},"content":{"rendered":"<p><strong>GOST 29186-91 &#8220;Pectin&#8221;<\/strong> is a standard covering <a href=\"\/key-words\/pectin\/\">pectin<\/a> 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.<\/p>\n<h2>Scope and classification<\/h2>\n<p>The standard establishes mandatory requirements for food-grade pectin. Pectin is classified by two criteria:<\/p>\n<p><strong>By raw material source:<\/strong><\/p>\n<ul>\n<li>Apple pectin (from apple pomace)<\/li>\n<li>Citrus pectin (from citrus peel)<\/li>\n<\/ul>\n<p><strong>By gel-forming ability \u2014 two grades:<\/strong><\/p>\n<ul>\n<li>Grade 1 \u2014 higher gel strength<\/li>\n<li>Grade 2 \u2014 standard gel strength<\/li>\n<\/ul>\n<p><strong>By degree of esterification and setting speed \u2014 three types:<\/strong><\/p>\n<ul>\n<li>Type A \u2014 rapid set<\/li>\n<li>Type B \u2014 medium set<\/li>\n<li>Type V \u2014 slow set<\/li>\n<\/ul>\n<p>The designation system combines these classifications. For example: &#8220;Pectin AYa-1&#8221; means apple pectin, rapid set, grade 1. &#8220;Pectin VTs-2&#8221; means citrus pectin, slow set, grade 2.<\/p>\n<h2>Key requirements<\/h2>\n<p>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.<\/p>\n<p>This summary is provided for informational purposes. For an officially certified copy, contact your regional standards authority.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>GOST 29186-91 &#8220;Pectin&#8221; 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&hellip;&nbsp;<a href=\"https:\/\/tehnologam.com\/en\/gost-29186-91-pectin\/\" rel=\"bookmark\">Read More &raquo;<span class=\"screen-reader-text\">GOST 29186-91 Pectin<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"neve_meta_sidebar":"","neve_meta_container":"","neve_meta_enable_content_width":"off","neve_meta_content_width":70,"neve_meta_title_alignment":"","neve_meta_author_avatar":"","neve_post_elements_order":"","neve_meta_disable_header":"","neve_meta_disable_footer":"","neve_meta_disable_title":"","footnotes":""},"categories":[2,10],"tags":[35,164,179],"class_list":["post-382","post","type-post","status-publish","format-standard","hentry","category-documentation","category-gost","tag-gost","tag-pectin","tag-thickener"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>GOST 29186-91 Pectin - Standard Summary<\/title>\n<meta name=\"description\" content=\"GOST 29186-91 covers food-grade pectin from apple and citrus pomace. 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