PECTIN
A) OTHER NAME
In general Pectin is known as heteropolysaccharide which is a structural
contained in the primary cell walls of terrestrial plants. in chemistry, also
known as pectic polysaccharides, are rich in galacturonic acid (major) and
occasional rhamnose in the main chains, & arabinose and galactose in the
side chains
Structure of pectin Pectin powder
B) PRODUCTION
Pectin is produced by extraction process which is in an acid conditions , by
which the pectin is separated from the citrus peels and turned into a soluble
form. Pectin is mainly use as a gelling agent, thickening agent and stabilizer in
food. The classical application is giving the jelly-like consistency to food
product such as jams . Pectin also reduces syneresis happens in the food
product and increase the gel strength. Pectin is also a naturally occurring
polysaccharides found in fruits.
Example of pectin from apple skin
C) PHYSICO-CHEMICAL PROPERTIES
As from the solubility of water, pectin is soluble in water. When cooked to a
high temperature (220 F) in combination with acid and sugar, it forms a gel.
Pectin, in fact, is what makes jams and jellies develop a semi-solid texture
when they cool. Pectin can be used in other dishes that require food to gel or
thicken. Pectin can also be in the form of powder. The colour is yellowish
white. The odour of pectin is odourless. Viscosity, solubility, and gelation are
generally related. For example, factors that increase gel strength will increase
the tendency to gel, decrease solubility, and increase viscosity, and vice versa
D) TECHNO-FUNCTIONAL AND BIO-FUNCTIONAL PROPERTIES
Pectin is a natural fibre or also known as water-soluble carbohydrate that are
found in cell wall and most concentrated In the skin of fruits. It can binds with
sugar and fruit acid to form a gel. Pectin helps as bio active components in
cell wall which is cell growth and defense. As in the fruits of plant, pectin helps
ripening fruits to remain firm and retain their shape.
Pectin also have the ability to form a thick gel-like solution, pectin is used
commercially in the preparation of jelly, jams and marmalade. Its thickening
properties also make it useful in confectionery, pharmaceutical and textile
industries. Pectic substances consists of associated group of polysaccharides
that are extract-able with hot water or with dilute acids.Very small amounts of
pectin suffice in the presence of fruit acids and sugar to form a jelly.
Pectin also has several health benefits in humans. Included among these are
its ability to reduce low-density lipoprotein (LDL) levels, thereby lowering
cholesterol levels, and its ability to slow the passage of food through the
intestine. Pectins can also activate cell death pathways in cancer cells,
Structure of pectin in cell wall Strawberry jam
E) APPLICATIONS
Pectin is one of the most versatile stabilizers available. Its gelling, thickening
and stabilizing attributes makes is an essential additive in the production of
many food products.Traditionally, pectin was primarily used in the production
of jams and fruit jellies - industrially as well as domestically and in low as well
as high sugar products. It secures the desired texture, limits the creation of
water/juice on top of the surface as well as an even distribution of fruit in the
product. With the change in lifestyle pectin is primarily sold for industrial use.
In some European markets it is still sold to the consumers as an integrated
component in gelling sugar, though.
Product and application development by the major pectin producers has over
the years resulted in a large expansion of the opportunities and applicability of
pectin. Pectin is a key stabilizer in many food and organic food products as
well.
Fruit applications
- Jams, jellies, and desserts
Bakery fillings and toppings
- Fruit preparations for dairy applications
Dairy applications
- Acidified milk and protein drinks
- Yogurts (thickening)
Confectionery
- Fruit jellies
- Neutral jellies
Beverages
Nutritional and Health Products
Pharmaceutical and Medical Application
Fruit jelly Yogurts
