Filtering a dissolved modified citrus pectin (MCP) can be challenging due to its high viscosity and tendency to form gels. Here are some steps that you can follow to filter MCP:

1. Choose the right filter: Select a filter that is appropriate for the particle size and viscosity of the MCP solution. A filter with a pore size of 0.2 microns or less and a hydrophilic membrane material such as nylon or polyethersulfone may work well.

2. Pre-treat the filter: To prevent clogging, pre-treat the filter by flushing it with a buffer or solvent that is compatible with MCP, such as water or a dilute acid solution.

3. Apply gentle pressure: Apply a gentle pressure to the MCP solution to promote flow through the filter. This can be achieved using a vacuum or positive pressure filtration system. Avoid applying too much pressure, which can cause the MCP to form a gel and clog the filter.

4. Filter in batches: To avoid overloading the filter and promote better flow, filter the MCP solution in smaller batches.

5. Monitor the filter: Monitor the filter as you filter the MCP solution to ensure that it is not clogging. If the filter becomes clogged, stop the filtration, rinse the filter, and restart the filtration with a new filter.

6. Collect the filtered MCP: Collect the filtered MCP solution in a clean container, and store it at the appropriate temperature and conditions for your intended application.

Hello Mr. Lassaad,

I am currently facing the same problem with the filtration of pectin extracted from orange peel. I was wondering if you could help me by answering a few questions.

Firstly, I noticed that you chose a 0.2 µm filter. I was wondering if you could explain why you chose this particular filter? I have found that it can be difficult to filter viscous pectin even with pressure, so I was curious to know if you had any advice for this process.

Secondly, I was wondering if you knew of any other filters or methods that could be used for pectin filtration? I am open to any suggestions that you may have.

Thank you.