The　polysaccharides　in　black　tomato　pomace　(BTP)　were　extracted　by　water,　cyclohexane-trans-1,2-diamine　tetraacetic　acid,　Na2CO3　and　KOH　to　obtain　hemicellulose　fraction　(HF)　and　pectic　fractions　including　water-soluble　pectin　(WEP),　chelator-extractable　pectin　(CEP),　sodium　carbonate　extractable　pectin　(NEP).　Structural　characterization　indicated　that　WEP,　CEP　and　NEP　were　high-methylated　(68.02%,　61.58%　and　59.70%,　respectively).　Percentage　content　of　the　major　domain,　linear　homogalacturonan　(HG),　in　WEP,　CEP　and　NEP　were　70.44%,　84.07%　and　60.08%,　respectively,　while　the　percentage　content　of　branched　rhamnogalacturonan　(RG-I)　were　10.97%,　5.32%　and　29.08%,　respectively.　The　results　were　also　confirmed　by　atomic　force　microscope　(AFM)　images.　DSC　results　showed　that　the　Tm　of　CEP　and　NEP　was　higher　than　WEP.　Evaluation　of　emulsifying　property　suggested　that　the　pectic　fractions　could　stabilize　emulsion　containing　50%　oil　phase　at　a　concentration　as　high　as　1.5%　(w/v)　and　pH　4.0–8.0.　Pectin＇s　ability　to　lower　surface　tension　and　increase　viscosity,　along　with　the　repulsion　in　pectin　molecules,　facilitated　emulsion　formation.　Protein　residue　(WEP)　and　structure　difference　(CEP　and　NEP)　might　be　responsible　to　the　distinction　of　emulsifying　capacity.　©　2019　Elsevier　Ltd