Intermediate amide pectins

Claim 2

A pectin derivative having not more than 39% carboxyl groups, and at least 27% amide groups, with the total of said carboxyl and said amide percentages within the range from 56 to 70%; the balance being methyl ester groups and having an apparent molecular weight in excess of 110,000.

Claim 3

The pectin derivative in accordance with claim 1 in which said pectin has a Gel Power about or in excess of 100and a ratio of Gel Strength to Gel Power in excess of unity.

Claim 4

The pectin derivative in accordance with claim 2 in which said pectin is citrus pectin.

Claim 5

The pectin derivative in accordance with claim 3 in which said citrus is lemon.

Claim 6

The pectin derivative in accordance with claim 1 in which said pectin is citrus pectin.

Claim 7

The pectin derivative in accordance with claim 5 in which said citrus is lemon.

Claim 8

The pectin derivative in accordance with claim 1 wherein the amide level is 30 to 35%.

Claim 9

A process of forming an amide derivative of pectin which comprises the steps of immersing pectin in a solution of liquid ammonia and a solvent at a temperature within the range -15° C to +15° C for a time sufficient for said pectin to achieve an amidification of at least 27% with not more than 39% carboxyl groups and a total of acid plus amide groups of from 56 to 70% with the balance having methyl ester groups, said solvent comprises an oxygenated organic solvent having a dielectric constant at 15° C of at least 5; and thereafter removing said amide derivative from said solution.

Claim 10

A process of forming an amide derivative of pectin which comprises the steps of immersing pectin in a solution of liquid ammonia and a solvent at a temperature within the range -15° C to +15° C for a time sufficient for said pectin to achieve an amidification of at least 27% with not more than 39% carboxyl groups and a total of acid plus amide groups of from 56 to 70% with the balance having methyl ester groups, said solvent comprises an oxygenated organic solvent having a dielectric constant at 15° C of at least 5; and thereafter removing said amide derivative from said solution.

Claim 11

The process in accordance with claim 8 in which the product of the -0.7 power of the volume ratio of said ammonia to said solvent and the normality of said ammonia prior to said immersion of said pectin exceeds about 10.

Claim 12

The process in accordance with claim 9 in which said pectin is citrus pectin.

Claim 13

The process in accordance with claim 10 in which said citrus is lemon.

Claim 14

The proces in accordance with claim 8 in which said pectin is citrus pectin.

Claim 15

The process in accordance with claim 12 in which said citrus is lemon.

Claim 16

The process in accordance with claim 8 in which said solvent contains a minor amount of water.

Claim 17

The process in accordance with claim 14 in which said solvent is aqueous isopropanol containing 70% by volume of isopropanol.

Claim 18

The process in accordance with claim 8 wherein the solvent is selected from the group consisting of isopropanol, acetone, normal butanol and ethanol.

Claim 19

The process in accordance with claim 8 in which said solvent is isopropanol.

Claim 20

The process in accordance with claim 8 wherein the starting pectin which is immersed in a solution of ammonia has a degree of esterification over 60%.

Claim 21

The process in accordance with claim 18 in which the degree of esterification of the starting pectin is over 65%.

Claim 22

The process in accordance with claim 8 in which the pectin is immersed in a solution of liquid anhydrous ammonia and a 7/3 isopropanol alcohol/water solvent.

Claim 23

The process in accordance with claim 8 in which the solution of ammonia and solvent is initially over six normal in ammonia.