“…Due to the emulsifying, thickening and gelling properties, pectin was used in food industry for a long history. In the past decades, pectin was obtained form sugar beet pulp (Ma et al, 2013;Turquois, Rinaudo, Taravel, & Heyraud, 1999;Yapo, Robert, Etienne, Wathelet, & Paquot, 2007), apple pomace (Wang, Chen, & Lü, 2014), passion fruit peel (Kulkarni & Vijayanand, 2010;Seixas et al, 2014), lemon by-product (Masmoudi et al, 2008;Masmoudi et al, 2012), cacao pod husks (Chan & Choo, 2013;Vriesmann, Teófilo, & Lúcia de Oliveira Petkowicz, 2012), green tea (Ele-Ekouna, Pau-Roblot, Courtois, & Courtois, 2011), etc. Commercial pectins are usually extracted from apple and citrus by-products, and have been reported to contain relatively low level of hydroxyproline-rich protein (Kravtchenko, Voragen, & Pilnik, 1992) which was proposed correlated positively with emulsion-stabilizing ability (Dalev & Simeonova, 1995;Kirby, MacDougall, & Morris, 2008).…”