Pectin, what do we know about it and why is this texture so interesting? What products contain pectin, what kind of substance it is, what contraindications exist.

08.01.2018

Here you can find complete information about the food additive pectin: what it is and where you can buy it, how to use it at home and much more. Pectin is commonly used in cooking as a thickener for jam. Apart from this, it has become one of the new popular superfoods or healthy dietary supplements. Are the claims about the medicinal properties of pectin true and can it cause harm to health? Read on.

What is pectin?

Pectin is a substance (polysaccharide) found in fruits, berries and some vegetables that, when heated with sugar, causes the thickening and hardening characteristic of jams and jellies.

In other words, it is a gelling agent - a natural food additive (designated E440), designed to form a gel-like texture in food products, like agar-agar. Without pectin, preserves, jams and jellies would be just syrup.

Pectin is added as a gelling agent, thickener, stabilizer or emulsifier to jams, jellies, marmalades, puddings, yogurts, canned foods, cakes, pies and other baked goods and beverages.

What pectin looks like - photo

Pectin appears as a white, yellowish, light gray or light brown powder.

General information

Pectin is found in the cellular tissues of plants and keeps them elastic, dense, helps ripened fruits and berries remain firm for some time and keep their shape during storage. When the fruit becomes overripe, the pectin in it breaks down into simple sugars, which are completely water-soluble. As a result, overripe fruits become soft and begin to deform.

Hard fruits contain the most pectin. Fruits and berries high in pectin can be made into jam or jelly without sugar or strong boiling.

But not all fruits have enough of this natural substance to make jam, jam or jelly - some will require either longer cooking time or additional pectin.

Table of pectin and acid content in fruits and berries

The pectin structure binds effectively to water in an acidic environment. Sugar increases the gelling ability of pectin and also affects the texture and consistency of jellies and jams as they cool and set. That is, to activate thickening you will need a high sugar content and some acids, such as citric acid.

Acid is a thickening catalyst and significantly shortens the reaction time. Pectin works without it, it will just take much longer to harden.

The level of pectin and acid in fruits and berries commonly used for making jam can be divided into three groups:

• Group I: If the fruit is not overripe, it has enough natural pectin and acid to form a gel-like texture when only sugar is added.
• Group II: Low levels of natural acid or pectin, supplementation may be required.
• Group III: Always requires the addition of acid or pectin or both.

The concentration of pectin varies depending on the type of fruit and ripeness.

List of foods with different levels of pectin

* Oranges, tangerines, grapefruits, lemons, limes, etc. - there is a lot of pectin in the peel, but little in the pulp.

**Raspberries are always identified by researchers as being low in pectin, but many home cooks have found that they often act as if they have high levels of this substance.

Fruits low in pectin must usually be combined with fruits high in pectin to make a good jelly. Also, during cooking, store-bought or homemade pectin is additionally added to compensate for its low level or speed up the process.

Gelatin and pectin - what's the difference? Comparison

Gelatin and pectin both create clear gels, but they are completely different products.

The main difference is that pectin is a water-soluble fiber obtained from red seaweed, and gelatin is a protein obtained from animal skins, bones, tendons, and cartilage.

• Pectin is used almost exclusively in high sugar foods such as jams.
• Gelatin is used in a much wider variety of products, including mousses, marshmallows and frostings, because it sets in a cool environment and does not require the inclusion of specific ingredients to activate it.

How is pectin obtained and what products contain it?

The powdered pectin you find commercially is usually made from apples.

Pectin substances for use in cooking are also obtained from citrus peels, sugar beet pomace, sunflower baskets, and pumpkin.

Pectin is obtained by aqueous extraction of appropriate edible plant materials, mainly from citrus peels and apple pomace, followed by selective precipitation using alcohol or salts. The raw material used contains large quantities of pectin with excellent quality and is available in sufficient quantities to make the production process more economical.

Pectin is sold in both liquid and powder form.

How to choose pectin and where to buy it

You can buy pectin both in large supermarkets and in specialized confectionery stores. If both are not available, you can always order online for delivery.

When purchasing pectin, carefully read the ingredients label, as many products are synthetically produced: some contain dextrose, artificial sweeteners, etc. They may contain preservatives, including sodium or potassium benzoate.

There are three types of pectin on sale:

• Yellow pectin - intended for heat-resistant jams, confitures and marmalade, gives a viscous texture that distinguishes them from ordinary preserves. This type is “irreversible,” meaning it cannot be reheated and dissolved.
• Pectin NH – suitable for dessert sauces, jelly-like coatings and jellies (both as a separate dish and as a layer for cakes). The thermoreversibility of this type allows you to experiment with the texture of the puree, turning it into either a sauce or a jelly.
• Pectin FX58 is ideal for making milk jelly, sauces and mousses. It can interact with foods containing calcium, such as milk and cream.

How to store

Pectin powder is stored in a dry, dark place in an airtight container for no more than 12 months. The shelf life of yellow pectin in an open jar is a maximum of 6 months, then it begins to lose its properties and the product hardens worse.

Liquid pectin made at home will keep in the refrigerator for a week or in the freezer for 6 months.

Chemical composition of pectin

100 g of liquid pectin contains:

• 96.9 g water
• 11 calories
• 1 g ash
• 2.1 g fiber.

100 g of dry pectin contains:

• 335 calories
• 0.3 g protein
• 0.3 g fat
• 0.3 g ash
• 90 g carbohydrates
• 8.6 g fiber.

It also contains minerals such as 8 mg of calcium, 2.7 mg of iron, 2 mg of phosphorus, 8 mg of potassium, 200 mg of sodium, 0.46 mg of zinc, 0.42 mg of copper and 0.07 mg of manganese.

Useful properties of pectin

Pectin offers a range of health benefits:

• It is a soluble fiber that serves as a breeding ground for beneficial bacteria and also participates in the removal of harmful substances through the digestive system. Pectins are practically not absorbed by the human digestive system, but work as enterosorbents.
• Pectin cleanses the body of harmful substances without disturbing the bacteriological balance. Due to the ability of pectin substances not to be broken down by stomach enzymes, and also to interact with ions of various metals, they are used as a prophylactic agent for intoxication of the body with heavy metals.
• Reduces cholesterol levels. Research results showed that participants who took 15 grams of apple or citrus pectin with food daily for four weeks had a 7-10% reduction in their bad cholesterol levels. In subsequent experiments, taking 6 grams of citrus pectin daily for three weeks resulted in a 6-7% reduction in LDL cholesterol.
• Protects against colon cancer. Eating a diet rich in fiber, such as pectin, may be key to preventing intestinal tumors, according to research. Scientists studied the effect of pectin on human colon cancer cells and found that it inhibited tumor growth. The researchers concluded that pectin and substances resulting from the breakdown of pectin may protect against colon cancer.
• Helps with diabetes. The good news is that eating foods rich in soluble fiber, particularly pectin, helps normalize blood glucose levels. Soluble fiber slows digestion and delays bowel movements. This helps slow the absorption of carbohydrates from food, which keeps glucose levels stable.
• Promotes weight loss. The soluble fiber in pectin makes you feel full much faster as it absorbs water during the digestion process. Soluble fiber also slows down the absorption of carbohydrates. This helps keep blood glucose levels stable and delays hunger.
• Relieves diarrhea. Pectin increases the viscosity and bulk of stool and thus helps relieve diarrhea. It is used in many medicines to treat diarrhea. Pectin, obtained directly from fruits, supplies nutrients and “good” bacteria to the large intestine and helps repair damaged tissue.
• Good for joints. People with arthritis typically experience joint pain, stiffness, inflammation, and are constantly on the lookout for medications that are not addictive. Pectin, which is naturally found in citrus fruits, bananas, apples and some vegetables, binds to heavy metals and removes them from joints. This is called chelation. Joints become damaged when heavy metals accumulate in them, causing them to become painful and stiff. Removing heavy metals through chelation allows the body to repair itself. Pectin also stimulates the production of synovial fluid, which protects joints and allows them to function properly.
• Prevents gallstones. Some studies have found that pectin can inhibit the formation of gallstones and also effectively dissolve existing ones.

Pectin is available in the form of food supplements, which can be bought at the pharmacy, if you are not afraid to purchase a low-quality product, or you can choose from well-known global manufacturers Here.

Follow the instructions for using pectin and be careful: excessive use can not only be beneficial, but also cause harm.

Contraindications (harm) of pectin

Eating large amounts of high-fiber foods and pectin supplements can lead to some unpleasant consequences for the body:

• As a result of consuming large amounts of pectin, gas formation, pain and bloating may occur. Some people don't have the enzymes needed to break down fiber in the small intestine. As a result, the fiber remains undigested, and when it accumulates in the intestines, gases are formed, which lead to discomfort and bloating.
• Pectin helps cleanse the intestinal tract, but in large quantities it can cause diarrhea. If the diet is high in fiber, the absorption of other nutrients in the intestinal tract is reduced and this can cause diarrhea. Therefore, it is recommended to drink plenty of water when taking nutritional supplements such as pectin.
• Fiber in the digestive tract can interfere with the absorption of important nutrients such as calcium, zinc, iron and magnesium. Therefore, pectin and other nutritional supplements must be taken separately.
• Citrus pectin may cause an allergic reaction in people sensitive to oranges, lemons, etc. Some symptoms of an allergic reaction include indigestion and diarrhea.
• Pectin supplements may affect the absorption of drugs: due to the high fiber content, the effectiveness of drugs is reduced.

The use of pectin in cooking

Jam is one of the most reliable ways to preserve fruits and berries for the winter. This is when store-bought pectin can help matters: it significantly reduces the time required for sweet preparations.

How to make pectin from apples at home

At home, pectin can be made from apple waste - core and peel. Freeze them as they form in the refrigerator until you have enough for the recipe. Be sure to use organically grown fruit if you use peels. Tart, unripe apples contain more pectin than sweet and ripe ones.

You will need:

• 1 liter of apples (cores and peels, or whole, cut into 2-3 centimeter pieces).
• 2 liters of water.

How to cook:

1. Place the apples in a saucepan and add enough water to cover them.
2. Bring to a boil. Reduce heat and simmer, stirring occasionally, until apples are soft. This may take about an hour.
3. Remove from heat and leave to strain through a colander lined with several layers of cheesecloth all day or night.
4. The slightly thick liquid obtained after straining is your apple pectin.

1. Heat pectin until boiling.
2. Pour into clean glass jars, leaving a 1cm space at the neck.
3. Close the lids and process them in a boiling water bath for 10 minutes.

How to make citrus pectin

You can use any citrus fruit for this recipe, but grapefruit works best due to its firmer texture.

You will need:

• 250 grams of white parts of citrus peel.
• 2 glasses of water.
• ¼ cup lemon juice.

Cooking method:

1. Remove the colored part of the peel using a grater.
2. Finely chop the remaining white parts.
3. Mix them with lemon juice in a small saucepan and let sit for 2 hours.
4. Add water and leave for another hour.
5. Bring the mixture to a boil over high heat.
6. Reduce heat and simmer for 15 minutes. Remove heat and let cool.
7. Strain through a bag or several layers of gauze.

How to use ready-made pectin for jam

Pectin in powder form is soluble in cold water. After dissolution, a viscous solution is formed. It needs to be stirred very quickly, otherwise it will start to clump and it will be difficult to get rid of them in the future.

Before adding pectin to the liquid, combine it with other instant powders such as sugar.

Mix it with the liquid and remaining ingredients using a hand blender.

• Use about ¼ cup of pectin per 1 cup of fruit or berries for jam.
• For jelly, use ¼ cup pectin per glass of fruit juice.

Add powdered pectin to a cool or warm mixture (not higher than 45 C) and then bring it to a boil. If you add it at a higher temperature, it will form lumps and will not mix well.

• The liquid version of pectin is always added after boiling.

Each type of purchased pectin behaves differently, so read the package instructions for use and follow them. Typically, store-bought pectin binds much faster and stronger than natural pectin and can thicken greatly.

Powdered and liquid pectin are not interchangeable, so always stick to the original recipe.

Recipe for marmalade with pectin – video

Recipe for marshmallows with pectin – video

Strawberry jam with pectin in 5 minutes – video recipe

How to replace pectin in a recipe

If you need to find an effective replacement for pectin, one of these options will suit you:

• Add fruits high in natural pectin, such as apples, cranberries, currants and grapes. Mix them with fruits with low pectin content (strawberries, peaches) for a thicker jam. Unripe fruits, as a rule, contain more pectin than ripe ones.
• The peels and cores of many fruits contain a lot of pectin. They are sometimes included in jelly and jam recipes as a natural thickening agent, such as the white parts and peel of oranges and lemons.
• Increase cooking time. In this case, you won’t have to look for something to replace pectin with and you can add less sugar. When jam or jelly is cooked for a long time, it naturally thickens, but this slightly reduces the taste.
• Use cornstarch as a pectin substitute. Stir constantly while cooking as it burns easily. Keep in mind that liquids thickened with cornstarch do not have a clear appearance.
• As a last resort, you can replace pectin with flavored gelatin. It will add bright color and fruity flavor.

1 tablespoon liquid pectin = 2 teaspoons powder.

Still, the best alternative to purchased pectin is to make it yourself (recipe above).

Pectin is a gluing substance that is of plant origin. It was isolated from fruit juice two hundred years ago. It was then discovered that it helps regulate metabolic processes, cleanse the body of toxins and waste, and normalize beneficial intestinal microflora. It is a soluble fiber that the human body needs daily.

Pectin is available in the form of powder and liquid extract, which are widely used both in industry and in home cooking. The powder is added to cold fresh fruits and their juices. The extract is mixed with hot foods.

What is pectin valued for? Benefit

The beneficial properties of pectin have found a huge range of applications in pharmaceuticals. It has the following effects on the human body:

Helps reduce cholesterol and sugar levels;
With its help, intestinal function is activated;
Helps improve blood circulation;
Cleans from radioactive elements, pesticides and heavy metals;
For stomach diseases (ulcers, gastritis) it is an anti-inflammatory and analgesic, this is due to its enveloping and astringent properties.

Who is dangerous from pectin? Harm and contraindications

Pectin can have a harmful effect on the body if its consumption is abused. This reduces the absorption of important microelements such as iron, magnesium, calcium, and zinc. Protein and fats are also not digested, and fermentation and flatulence begin to develop.

As a rule, consuming pectin from fruits, berries and vegetables does not cause any harm to the body; they contain it in small quantities. High concentrations of it in industrial products, as well as in dietary supplements, can cause harm. If they are consumed excessively, an overdose of pectin may occur, which sometimes leads to intestinal obstruction. It must be remembered that when consuming these products, you need to increase the amount of water consumed.

Where to get pectin from? What products contain it?

Pectins enter the human body with berries: currants, viburnum, rowan, plum, gooseberries, rose hips. A large amount of them is found in apples, pineapples and bananas, beets, pumpkins and watermelons. There is a lot of it in the zest of citrus fruits.
Marmalade, marshmallows, marshmallows, and oriental sweets also contain a lot of pectin.

In industrial production, apple and beet pulp are mainly used to obtain pectins. Sometimes citrus peels and sunflower baskets are used for this. The pectin obtained in this way is widely used not only by the food industry, but also by the cosmetic and pharmaceutical industries.

Where else is pectin needed? Industrial Applications

For industrial purposes, pectin is used as a thickener, stabilizer, gelling agent and clarifier. It is a registered dietary supplement.

Food industry

In the confectionery industry, it is used to produce candies, fruit fillings, desserts, marshmallows, marmalade and other jelly products, and ice cream. It is included in mayonnaise and ketchup. Some dairy products (such as yogurt) also contain it, usually citrus pectin. Sometimes in the food industry it is not isolated pectin that is used, but raw materials in the form of applesauce.

For home cooking, you can purchase powder or pectin gel. They will save time when preparing jellies, jams and other dishes. In addition, pectin imbues products with a fruity aroma. When adding it to dishes, less sugar is required than usual, and, consequently, their calorie content is reduced. You should know that unripe fruits and berries contain larger amounts of this substance than ripe ones. Therefore, additional pectin may not be added to dishes prepared from them. However, most of it comes from the fruit peel and core.

You should not use expired pectin, as it loses its gelling effect. The same thing happens during long heat treatment. Long-lasting products with its addition cannot be stored in large containers; they may soften.

Cosmetics industry

In the cosmetics industry, pectin is used as a stabilizer for creams, masks, gels and many other products. Every year its use for these purposes increases more and more. This can be explained by the fact that more and more manufacturers are seeking to naturalize their products.

Pharmaceutical industry

In pharmaceuticals, pectin is used as an additional additive to some medications as an emollient (acetylsalicylic acid and others) or as an agent that enhances their effect. It is also used to detoxify certain medications due to its binding and cleansing properties. Its regular use prevents the accumulation of harmful substances in the body. It is indicated for workers in industries related to lead and zinc.

Interesting to know!

To reduce blood cholesterol per day, it is enough to consume 15 grams of pectin.
To lose weight, you need to consume up to 25 grams of pectin daily.
However, in order to extract 5 grams of it from fruits, you will have to eat 500 grams of them.

However, if the body requires pectin, then you need to give preference to whole fruits and vegetables rather than juices, since more of it is found in the pulp. It is important to receive it daily! In a dry summer, vegetable and fruit crops will contain larger amounts of this substance, since with a low moisture supply during ripening, it actively accumulates in the fruits. Therefore, you can provide your body with useful substances without much effort.

Autumn is the time for preparations.
And of course, many people now make jams and preserves.
So, it’s time to talk about pectin, and how to use it to make more tasty and healthy jam.

My grandmother, mother and I made jam like everyone else: the ratio of sugar to fruit is 1:1, and sometimes even more - 1,200 - 1,300 sugar per 1 kilogram of fruit! Sugar plays three roles in jam: it is a sweetener, a thickener and a preservative.

But sweet berries and fruits do not need large doses of sugar; sterilization can take on the role of a preservative - jam packaged hot, in hot and dry jars, and hermetically sealed, stored without a refrigerator no worse than grandma’s.

So what's the problem?

The fact is that without a large amount of sugar you get not jam, but compote...

Therefore, when reducing the amount of sugar, pectin is used as a thickener.

With pectin you can make jam and preserves, thick, beautiful and not at all sweet.
Not to mention the fact that we find this jam much tastier, and it also has a lot fewer calories!

What is pectin?

Pectin is a polysaccharide that is naturally found in all vegetables and fruits.

Citrus fruits and apples are the richest in pectin, with the highest percentage of pectin contained in the peel and seed pods.

The industrial method of producing pectin involves extracting it with acid from plant materials and then drying it.

Industrially produced dry pectin looks like a fine, creamy, odorless powder.

Its labeling as a food additive is E440.

But imagine that you can do something at home!
For example, if you are peeling apples for apple pie, or squeezing juice, don't throw away the waste!
Fill them with water, cook for 30-40 minutes and strain. If you put the broth in the refrigerator, make sure it thickens. This is a decoction with a high content of pectin, and it can be used to make jam instead of water.
Of course, its properties are not as strong as those of dry pectin.

Pectin is sold in various forms - both pure and in mixtures with sugar, dextrose, and acid.
If you bought a ready-made mixture, then proceed as written on the package.

If you bought pure pectin, then you should know the following:

Pectins are different!

Buffered pectin. This is pectin, which does not require acid in the product for gelling.
Not buffered - requiring the obligatory addition of acid for the gelling process.
Thermally stable - i.e. withstand subsequent heat treatment, which is important, for example, if the jam is then used for fillings in confectionery products.
Non-thermostable - cooked and jellied jam cannot be reheated, it will become liquid and will not thicken again.
As a rule, it is impossible to know what type of pectin you bought.
But if you really want to, you can check both for buffering and thermal stability by cooking a small portion of jam - with and without acid, and then heat the sample after gelling.

With the standards for adding pectin, everything is not simple either!

A lack of pectin will cause the jam to remain liquid. Excess pectin will add an off-flavor, ruining the taste.

What I found out after reading and experimenting:

1. Pectin consumption rates range from 5 grams per 1 kilogram of fruit to 15 grams.
The more sugar and less liquid, the less pectin you need to add.
General rule:
if sugar is taken in the ratio of 1 kilogram of fruit: 500 grams of sugar, then 4-5 grams of pectin is enough
if sugar is taken as 1: 0.25 then you need 7-10 grams of pectin
if sugar is not used at all, then 12-15 g of pectin is taken per 1 kg of fruit.

The amount of pectin depends on its quality; moreover, with such a small weight, the error of the scales is inevitable.
See for yourself, don’t be afraid to experiment! Brew a small amount as a test batch and adjust.

2. Pectin is added to boiling jam/fruit puree, and must first be mixed with a small amount of sugar (so that it is distributed evenly in the jam).
This is due to the peculiarities of pectin dissolution. Pectin does not melt like sugar, but behaves like gelatin - it first swells, absorbing water, and only then dissolves. If pectin powder is not mixed with sugar, its particles may stick together and then no force will force them to dissolve, they will remain in the syrup as a gelatinous lump.

3. Jam with pectin is cooked from 1 minute to 3-5 (maximum!). With longer cooking, pectin is destroyed, losing its gelling properties. Besides, what's the point of cooking jam longer than necessary? The shorter the cooking time, the more beautiful the jam!

4. Complete gelation occurs as with gelatin, after cooling.

5. A large amount of acid in the raw material reduces the gelling properties (and then you need to either add sugar or increase the amount of pectin), but a small amount of acid promotes gelling, so if you do not know what type of pectin you bought (buffered or not), in the jam For sweet fruits you need to add a spoonful of lemon juice.

Where to buy pectin.

In Israel it is sold in spice shops and stores like Four Chef, etc.
In Russia it is sold under the name "Zhelfix".
In Italy it is sold under the name "Fruttapek"
Can be purchased online. It weighs little, is not expensive, and you compensate for the costs by saving sugar.

And finally, as an example, my recipe fresh fig and ginger jam.

750 grams of figs
2 lemons
200 grams brown sugar
35 grams of ginger
7 grams of pectin + 1 tablespoon of sugar
sprig of rosemary 5 centimeters long

1. Wash the lemons thoroughly and blanch for 5 minutes in boiling water.
Cut each into 4 parts, remove the seeds and cut into thin slices.
2. Cut off the hard tail of each fig and cut it into 2-4 parts.
3. Finely chop the ginger.
4. Cover the figs, ginger and lemon with sugar and let stand for 15 minutes.
5. Place the bowl/pan with the fruit on the fire, add a sprig of rosemary, bring to a boil and cook, stirring gently, until the berries darken and are saturated with juice. I cooked for 20 minutes.
6. Add pectin, stir, cook for 1-2 minutes. Remove rosemary.
7. Transfer the hot jam into a jar. Makes 850 ml of finished jam.

Absolutely magical taste, just let the jam sit for at least a day before using it!

What can you do with it other than just have a cup of tea with it?
Amazingly delicious with cheese!
An excellent addition to liver pata.
An excellent sauce for meat if mixed with dry red wine and boiled.
An amazing salad dressing if you grind it in a blender and add balsamic vinegar and olive oil.

I understand that for many it is impossible to make such jam; figs do not grow in the country.
This is our very season now, and I recommend my compatriots not to miss the opportunity to make such jam!
But besides this jam, I made, for example, blackcurrant jam, adding grape juice - completely without sugar.
It turned out great. And this is exactly how jam is made without sugar in industrial production - using apple, grape or orange juice.

And here is a wonderful selection of recipes from my friends: preserves, jams and even marmalade!
From Luda

Translated from Greek, pectin means curdled, hardened, and is a natural food additive (registered as E440). It is a thickener in the preparation of certain dishes and has adhesive properties.

Products that contain pectin

Of the vegetables, the ones with the highest pectin content (especially young ones) are peas, cabbage, peppers, eggplants, zucchini, radishes and pumpkin.

Juices with pulp, fruit and vegetable purees, stews, fruit drinks and jellies made from these products are useful.

In addition to pectin, berries contain a lot of useful substances, despite the fact that their calorie content is very low. If we consider a berry like watermelon, it has a positive effect on almost all human organs; you can read in more detail in one of our articles ““. Also, do not forget about usefulness. If you constantly follow it, then in the future you will not have problems with your body.

Methods of application

It is consumed in the form of powder and liquid extract. It is used in cooking to make various dishes. The first is added to cold juices or fruits, and the second to hot liquids.

With the help of pectin, jam and jam, marmalade, marshmallows, and some sweets are prepared; it is added to mayonnaise and ketchup.

Benefits for the body

1. Normalizes metabolism and is therefore recommended for obesity and diabetes. Thanks to its absorbent properties, it slows down the absorption of fast carbohydrates and fats and reduces blood glucose levels. The pectin diet eliminates from 3-4 kg. in a week and heals the body.
2. Improves the functioning of the stomach and intestines- stabilizes the growth of beneficial microflora and fights the processes of fermentation and decay. For patients with ulcers, eating apples (baked) is prescribed in the diet - because the pectin they contain coats the walls of the stomach and promotes their healing.
3. Reduces cholesterol– pectin binds about 15% of excess cholesterol per meal, preventing it from entering the blood.
4. Cleanses the body of heavy radioactive substances. Pectin swells when interacting with water and, passing through the gastrointestinal tract, it captures and removes from the body all harmful and toxic elements, both obtained from the external environment and those formed during the digestion of food.
5. Helps improve skin condition for various dermatological diseases - pectin substances remove allergens and toxins that cause skin problems, allergies and rashes.

The use of pectins helps prevent cancer, helps reduce weight, reduces the harmful effects of taking a large number of medications, and is recommended when living in an area with high radiation.

Harm to the body

Pectin can only be harmful if overuse. Side effect may be:

• deterioration in the absorption of various beneficial substances - magnesium, zinc, potassium and calcium;
• flatulence and fermentation in the intestines;
• reduced absorption of healthy carbohydrates and proteins.

But this is the situation unlikely, since this requires eating fruits and berries in excessive quantities.

It should be remembered that with increased consumption of pectin, you need to drink a lot of liquid, especially green tea and water. If the dosage is observed, consuming pectin only brings benefits to the body.

Pectins, pectic compounds or pectic substances are polysaccharides formed from galacturonic acid residues. Present in plants and algae. Pectins have found their use in the food industry as structuring and gelling elements and thickeners. Since pectins have a number of beneficial properties for the human body, they are successfully used in medicine and pharmacology. To obtain pectin compounds in industrial quantities, apple and citrus pomace, sugar beet waste, and sunflower baskets are most often used.

Application of pectin in the food industry

Purified polysaccharide is included in the recipe of the following products: fruit and berry fillings for candies, jelly-like confectionery products, marshmallows, marshmallows, marmalade, soufflé, desserts, jam, confiture, preserves, ice cream, juice drinks with pulp, ketchup, margarine, canned food, dietary and .

What are the benefits of pectin for the human body?

- improves metabolism, directly participating in metabolism and stabilization of redox reactions;

- reduces cholesterol levels in the blood;

- stimulates blood circulation;

— activates intestinal motility;

— normalizes intestinal microflora, eliminates dysbacteriosis;

– cleans cells from dangerous toxic compounds, including radionuclides, pesticides, heavy metal salts, carcinogens and toxic substances.

Scientists have noted the ability of pectin substances to activate hematopoietic processes. A sufficient intake of pectin from food leads to improved indicators - normalization of humoral and serum factors, regulation of the number of T-lymphocytes, T-hellers.

It was experimentally revealed that after eating food rich in pectin, patients with a decrease in the rate of glucose formation with a stable level of insulin concentration in the blood. The main therapeutic effect of polysaccharides is associated with an increase in the viscosity of food masses in the stomach and intestines, leading to a decrease in the rate of their transit through the digestive tract, which has a direct effect on the absorption of sugars and fats.

There is a positive effect of pectin substances on the digestive organs. The benefit of pectin is that, when bound to bile acids, it reduces the absorption of lipids, while simultaneously reducing the level of “bad” cholesterol in the blood. When pectin compounds enter the stomach, they delay its emptying, enveloping the mucous membrane, while the rate of absorption of sugars is significantly reduced. In addition, pectins significantly improve wall digestion and promote the development of beneficial intestinal microflora.

Polysaccharides exhibit antibacterial and antimicrobial effects, inhibiting pathogenic microflora and pathogens of intestinal infections, without reducing the activity of friendly bacteria. Pectins are natural enterosorbents, as they are practically not absorbed by the body’s digestive system. The detoxifying properties of pectin are due to the fact that when it enters the intestines, the substance swells, enveloping the mucous membrane of the stomach and intestines, thereby reducing inflammation, preventing the formation of ulcers and damage, and slowing down the destructive effects of some toxic substances that come with food.

Use of pectin in medicine

Due to the cleansing properties of pectin substances, they are successfully used for the treatment and prevention of diseases of the gastrointestinal tract, including the liver, gall bladder and pancreas, as well as metabolic disorders, obesity, dysbacteriosis, hypertension, polyarthritis and other joint diseases. In pharmaceuticals, pectin is actively used in the manufacture of capsules for medicinal formulations.

Which fruits have a lot of pectin?

The largest amount of natural organic compounds - pectins - is found in vegetables, root vegetables, and fruits.

1. Vegetable sources of pectin: carrots, sweet peppers, eggplants, zucchini.

1. Fruits and berries are sources of pectin: quince, plum, cherry, pear, all citrus fruits, figs, pineapple, bananas. A large number of pectin compounds are found in (raisins, dried apricots, prunes, dried persimmons, dates).

1. Fruit juices are saturated with pectin compounds, especially unclarified ones with pulp: tomato, peach, plum, apple, quince, cranberry, as well as combined juices (bell pepper + tomato, apple + carrot, cranberry + sea buckthorn, etc.).

1. Berry mixtures ground with sugar or its substitutes are also a natural source of complex polysaccharides: gooseberries, currants, strawberries, feijoa, blueberries, raspberries.

1. Food supplements with pectin obtained from fruits, most often apples.

The daily intake of pectin substances is from 4 to 10 g per day. If you live in an area with high radiation or work in hazardous industries, then the recommended amount of pectin per day increases to 15 grams. Eating fresh vegetables, berries and fruits in an amount of 500 grams per day completely replenishes the recommended amount of polysaccharides. It is not advisable to consider industrial confectionery products as a source of pectin, since, for example, to obtain 1g of the beneficial substance from marmalade, you should eat at least 7 packages of it, while you can get the same dose from half a grapefruit or a small apple with peel .

The benefits of pectin have long been proven and are beyond doubt. Enrich your diet with pectin-containing products, and you will significantly improve the condition and tone of your body. In addition, fresh fruits are rich not only in polysaccharides, but also in antioxidants, dietary fiber, organic acids, micro- and macroelements, flavonoids, vitamins, and easily digestible forms of sugars. Be healthy!