The invention relates to pectin production and, more specifically, to methods for producing pectins with a high galacturonic acid content for the production of functional food products.The essence of the invention is that fresh, freshly pressed or dry raw plant material is used, and the hydrolysis and extraction of the pectic substances is carried out using water in the presence of 0.05-0.15% organic food acids at a temperature of 85-90 °C and with a solid to liquid phase ratio of 1:5-12. The hydrolysed mixture is separated in order to isolate pectin extract. The pectin extract is filtered and sent for vacuum concentration.
