Due to the difficulty of isolating pectin substances in pure form, until recently, there were a number of ambiguities and contradictions on the chemical composition of them. The evolution of views on this issue can be briefly presented in the following form at the moment.
The ability of pectins to form gelling. Pectin substances form jellies of various compositions, differing from each other in physical and mechanical properties. The most typical for the production of marmalade-pastille products is the formation of jelly with acid and water in the presence of relatively large amounts of sugar (60-80% by weight of jelly).