Pectin is a very popular food additive in the modern world. It is most often used in food production as a thickener. For example, pectin is added to jams and preserves, as well as confectionery products. In recent years, pectin has also gained fame as a superfood with a long list of beneficial properties.
Pectin is found naturally in almost all fruits and berries and in some vegetables. When heated with the addition of sugar, pectin makes the consistency more viscous: you could observe this effect if you have ever made jams yourself.
Pectin is a gelling agent known in the food industry under the symbol E440. Most often it can be found in sweets made from milk or fruit: various types of jellies and soufflés, creams for cakes and pastries, jams and confitures - the substance is responsible for maintaining the required consistency.
What is pectin and what functions does it perform?
Pectin is a substance that acts as a consistency regulator, namely a thickener. It is obtained from natural ingredients: fruits (apples, oranges), berries (black currants) and some vegetables (beets and carrots). One of the most popular types for use at home is apple pectin. Accordingly, pectin is a completely safe additive of natural origin that cannot harm human health. It was discovered two centuries ago in France, isolating it from citrus juice. Since then, pectin has gained high popularity not only in food production, but also in the production of medicines. Scientists and nutritionists attribute beneficial properties to pectin, calling it the body’s “nurse” - the fact is that the supplement is able to remove harmful substances without causing disruption to the intestinal microflora. That is why products rich in pectin are recommended for consumption by people working in heavy production. In addition, pectin has beneficial properties in terms of metabolism: it speeds it up, lowers the level of bad cholesterol and normalizes the functioning of the gastrointestinal tract.
In ripe fruits, pectin is necessary to maintain shape. Unripe fruits contain propectin, a polysaccharide precursor of pectin, formed by galacturonic acid residues. During the ripening process, it helps to maintain the fruit's shape and firmness. Pectins are divided into soluble and insoluble
. Soluble pectins are found in the juice, and insoluble pectins are found in the coating. During the ripening process, insoluble pectins turn into soluble pectins. The largest amount of pectin is found in apples, pears, plums, oranges, lemons and grapefruits. Currants, gooseberries and strawberries are also rich in it. Among root vegetables rich in pectin, it is worth highlighting beets and carrots, and among vegetables - bell peppers, tomatoes and eggplants.
Pectin as an ingredient in dishes and a food additive is a white, sometimes yellowish or grayish, powder with small granules.
Pectin belongs to the group of polysaccharides responsible for maintaining the required physical properties. It is polysaccharides that provide the required consistency of many foods.
Basic rules for preparing dishes with pectin and popular recipes
Using pectin as an ingredient in a dish is beneficial. But there are rules and culinary tricks that you need to know before you start cooking:
- It is necessary to strictly follow the instructions indicated on the industrial packaging of the polysaccharide;
- Do not use a supplement that has expired;
- Prepare dishes with this substance over high heat, stirring constantly; it is not recommended to leave them on the stove unattended;
- To reduce the amount of foam during cooking, you can add half a spoon of butter;
- To store jams and preserves with pectin, you need to choose small jars. And the place should be cool and dry. This will extend the shelf life.
Tangerine jam recipe
| Ingredients | Quantity |
| sugar - | 500 g |
| pectin - | 20 g |
| water - | 100 g |
| tangerines - | 20 pcs |
| Cooking time: 60 minutes | Calorie content per 100 grams: 94 Kcal |
Tangerines always remind me of the New Year holiday. Therefore, when you open a jar of this jam, you plunge into the magic of winter.
Preparation:
- We clean the tangerines and squeeze the juice out of them (preferably with a juicer);
- Pour juice and water into a saucepan in a ratio of 1:3. After boiling, reduce the heat and evaporate the moisture for another 10 minutes;
- Mix pectin with sugar and add to the boiled juice;
- Cook the jam for another 14 minutes. It should become darker and more viscous, but fluid;
- Transfer the jam into small sterilized jars and seal.
History of the discovery of pectin
Pectin was first isolated as an independent substance by a French resident, scientist, naturalist and chemist Louis Nicolas Vauquelin at the end of the 18th century. But the study of the substance was already carried out by another Frenchman - Henri Braconneau. It was he who in 1825 gave the compound its current name.
In the same 19th century, manufacturers of sweets and preserves began to actively use pectin; marshmallows and marmalade made from apple pomace appeared in store windows.
The first liquid variety of pectin was obtained from an apple at the beginning of the 20th century in Germany. Then they learned to produce a similar additive in the United States - the technology for the production of liquid pectin belongs to the authorship of American specialists. After 10 years, the substance gained fame throughout Europe; a little later, residents of Mexico and Brazil began to use pectin - there the substance is extracted not from apples, but from citrus fruits.
How to replace pectin?
Pectin has three natural analogues with which it is sometimes replaced:
- Agar-agar. Obtained from brown and red algae. It has neither color nor smell. Suitable for preparing gelled desserts, puddings, sauces and custards.
- Carrageen. The substance is found in Irish moss. Used for preparing milk-based dishes.
- Gelatin. Product of animal origin. A universal and most affordable thickener for desserts, sauces, jellies and jellied dishes without sugar.
Types of pectin and their distinctive features
Pectin can be different - the choice of a specific type of food additive depends on the purpose for which it will be used. In the confectionery industry, yellow and reversible pectin NH are the most popular. Pectin FX58 is used somewhat less frequently.
Yellow (apple, citrus pectin)
, as you might guess from the name, is made from oranges and lemons, sometimes apples are used to obtain it. There is no significant difference between the finished substances, the only difference is that citrus pectin, as a rule, allows you to prepare a more transparent jelly. This type of pectin is used to make jams. It is worth noting that it is impossible to reheat the food additive and the products in which it is included - the mass will not harden a second time. Yellow pectin loses its properties during long-term storage, so it must be stored in a tightly closed container.
Pectin NH
is a thermoreversible compound. The substance dissolves when exposed to elevated temperatures, and when cooled it becomes denser again. Products with the addition of this type of pectin can be heat treated without fear. Most often, the food additive is used to prepare fillings for cakes and pastries that are planned to be frozen, as well as to make mirror glaze.
Pectin FX58
differs from the two previous varieties in that it reacts not with sugar, but with calcium. The food additive has become most popular in molecular gastronomy.
It is also worth highlighting nappage pectin - it is a thermoreversible food additive. It is most often used to make neutral gels and glazes for confectionery products. To activate this compound, citric acid is required. Many people confuse NH pectin and nappage pectin. These substances really go together. The difference is that the first compound gives a more transparent consistency.
Acid-free pectin
– this substance is similar in its properties to ordinary pectin; for its proper operation it is necessary to maintain a certain level of acidity of the environment. The composition of acid-free pectin includes calcium salt of sulfuric acid - a hygroscopic stabilizer. This type of food additive is used when working with ripe fruits, which do not contain acid. Marmalade and powder paste are prepared based on acid-free pectin.
Slow setting pectin
is a substance that has the same properties as regular pectin. The additive differs in that it needs less time to harden.
In general, all pectin
can be divided into
3 main groups
:
- Low esterified pectin
with a degree of esterification below 50%. It is capable of giving the product a jelly-like consistency, regardless of the degree of its acidity, but the presence of calcium ions in the composition is important to it. Substances in this group are often used to change the consistency of dairy products. - Highly esterified
pectin with a degree of esterification of more than 50%. It is capable of giving the product a jelly-like consistency even with a high acidity level, provided that the sugar content in the mixture is high. Pectins of this group dissolve faster in water and gel mixtures faster. - Amidated pectin
is low-esterified pectin that has been treated with hydrogen nitrite. This pectin is used to make fillings for confectionery products, in particular for creams in fruit cakes.
| Composition and nutritional value of different types of pectin (per 100 g) | |
| Citrus pectin | |
| Squirrels | 3.5 g |
| Fats | 0 g |
| Carbohydrates | 9.3 g |
| Calorie content | 52 kcal |
| Apple pectin | |
| Squirrels | 3 g |
| Fats | 0.5 g |
| Carbohydrates | 30 g |
| Calorie content | 145 kcal |
| Pectin NH | |
| Squirrels | 3.5 g |
| Fats | 0 g |
| Carbohydrates | 9.3 g |
| Calorie content | 52 kcal |
| Additionally | Dietary fiber – 7.5 g, Ca, Mg, Na, Fe |
| Acid-free pectin | |
| Squirrels | 3.5 g |
| Fats | 0 g |
| Carbohydrates | 9.3 g |
| Calorie content | 52 kcal |
Pectin contains polygalacturonic acid and its methoxylated residues, methoxyl, carboxyl and acetyl groups, neutral polysaccharides - galactans and arabinans, as well as a long list of minerals: Ca, Mg, Na, Fe.
Pectin in cooking
Most often, pectin is used in cooking. It is an odorless and tasteless powder or liquid, which is especially appreciated by confectioners, since such a component does not distort the original properties of the product.
Where do they add it?
Without pectin, it is impossible to make marshmallows, jelly with different flavors, marshmallows, jam, mayonnaise, ketchup, dessert mousses and many other products. After all, thanks to pectin, they acquire the usual gel-like structure or retain their shape.
How to use it correctly?
Pectin can be added in three ways:
- mix dry powder with sugar and add this mixture to a hot (50-600C) main dish, stirring thoroughly with a whisk;
- pre-dissolve in boiling water and pour in a thin stream, while it is necessary to take into account the initial amount of water in the recipe, since the pectin solution is an additional volume of liquid;
- pre-dissolve in sugar syrup, then add the remaining ingredients, for example, berry puree.
Popular recipes
In books and on culinary websites you can find a huge number of recipes for sweet desserts that use pectin.
Jelly
Jelly can be made from berries and fruits, as well as animal products - broth (meat or fish), milk. This process is simple. One of the popular recipes is redcurrant jelly. This is aromatic, tasty, and most importantly, healthy dish. To prepare you need to take:
- 0.5 kg of berries;
- 100 g sugar;
- 25 g pectin.
Preparation:
- Using a blender, make currant puree;
- add a little water and boil for 5 minutes, then strain;
- add sugar and pectin to the resulting liquid, stir and boil again for 5 minutes, stirring constantly;
- Pour the finished jelly into bowls and let it harden.
This simple dish is perfect for the holiday table. And thanks to the simplicity and speed of preparation, you can pamper your family with it even on weekdays.
Jam
Jam is a universal preparation for the winter. With the classic cooking method, it takes quite a lot of time. But thanks to pectin, it can be cooked quickly. For everyone's favorite raspberry jam, you will need:
- 2 kg sugar;
- 2 kg of berries;
- 3 tbsp. l pectin;
- 1 tbsp. l butter.
Preparation:
- Prepare raspberry puree in any convenient way, add sugar and pectin to it;
- put the mixture on low heat and cook, stirring constantly;
- When the jam boils, add butter, keep it boiling for 5 minutes and pour into jars.
Butter is added to minimize the formation of foam and thus make cooking easier.
Confiture
Confiture is considered a type of jam. However, its structure is more fluid and not as uniform. This dessert is a jelly with berries or pieces of fruit. Most often, confiture is made from strawberries. Have to take:
- 1 kg of berries;
- 400 g sugar;
- 150 ml water;
- 50 g pectin;
- 2 tbsp. l lemon juice.
Preparation:
- Mash the strawberries slightly, add lemon juice, sugar and mix thoroughly;
- the mixture should stand for at least 10 minutes, during which time you can dilute the pectin in water, boil and boil for 1 minute;
- Add water with pectin to strawberries, stir and cook for another 4 minutes.
The finished confiture can be poured into jars or served immediately when cooled.
Tips from the chef
- Apple pectin gel is stronger than citrus pectin gel, so you can use less of this component during the cooking process.
- To make jelly, you need three components: sugar, acid or calcium and a thickener. Their optimal ratio in the product is 60:1:1.
- Citric acid should always be added to mixtures with low pH levels, since it is a gelling catalyst and an acidity regulator. Its amount depends on the sugar content, the type of pectin and the presence of buffer salts in its composition.
- The cause of jam that is too thick and lumpy can be: excess thickener, rapid boiling (too much liquid has evaporated), prolonged boiling (loss of water).
- The reasons for too liquid jam using yellow pectin are: lack of acid, a small dose of thickener, excess sugar, prolonged boiling (the polysaccharide loses its properties after 5-7 minutes) or undercooking (the minimum boiling time for the mixture with pectin is ─ 1 minute).
Pectin content in fruits, berries and vegetables
The largest amount of pectin is found not in apples and oranges, as one might think, since they are used to produce food additives, but in beets. Black currants take second place, closely followed by apples and other products: bananas, peaches, figs, pears, pineapples, carrots, etc.
| Product name | Amount of pectin in% per 100 g |
| Beet | 1,1 |
| Black currant | 1,1 |
| Red Ribes | 1,1 |
| Green apples | 1 |
| Radish | 1 |
| Plum | 0,9 |
| cucumbers | 0,9 |
| Pepper | 0,9 |
| Apricot | 0,7 |
| Strawberries | 0,7 |
| Cranberry | 0,7 |
| Gooseberry | 0,7 |
| Peach | 0,7 |
| Quince | 0,7 |
| Orange | 0,6 |
| Raspberries | 0,6 |
| Pear | 0,6 |
| Plums | 0,6 |
| Carrot | 0,6 |
| Watermelon | 0,5 |
| Eggplant | 0,4 |
| Red onion | 0,4 |
| Cherry | 0,4 |
| Pumpkin | 0,3 |
| Tomatoes | 0,3 |
| Green pea | 0,2 |
| Cherry plum | 0,1 |
What foods contain pectin?
Pectin in products of plant origin:
- Vegetables: pumpkin, cabbage, eggplant, cucumbers, onions.
- Fruits: apples, pears, apricots, plums, peaches, melons.
- Root vegetables: beets, carrots, potatoes.
- Citrus fruits: oranges, nectarines, lemons, grapefruits.
- Berries: gooseberries, red and black currants, grapes, blueberries, strawberries, watermelon.
Citrus peels contain the most pectin. There is a lot of this substance in apples. On an industrial scale, purified polysaccharide is obtained from citrus or apple pomace. Sometimes sugar beet pulp is used as a raw material. Sunflower baskets can also be a source of prey.
In the food industry, this is an approved additive E440. It is found in many desserts and more. The following products cannot be manufactured without it:
- ice cream;
- marshmallows;
- yogurt;
- paste;
- juice drinks;
- marmalade;
- candy filling;
- jelly;
- mayonnaise;
- ketchup;
- jam;
- spread;
- cheese.
Pectin production
First, they are determined with pectin-containing raw materials. It can be played by: apples, beets, black currants and citrus fruits. Then extraction is carried out with water and acid, waste raw materials are removed and the resulting solution is purified.
Next, there are 2 main methods of working with the resulting extract:
- its concentration with precipitation with alcohol and centrifugation;
- precipitation of MeCl followed by pressing and grinding.
As a result, raw pectin is obtained, washed with alcohol, treated with alcohol alkali, crushed and pectin is obtained.
Pectin is dried in special vacuum dryers at a temperature of 55 to 65 degrees for 5-6 hours and a humidity level of no more than 14%.
The effect of pectin on the body
Research conducted by foreign experts has shown that pectin is not only incapable of harming the body, but also has beneficial properties. Before using for medicinal purposes, you should consult with your doctor: in case of individual intolerance, the food additive can provoke asthma attacks and cause flatulence.
Pectin is able to regulate cholesterol levels in the blood, bringing this indicator back to normal. Pectin can normalize the course of digestive processes, prevent the formation of malignant tumors, normalize the contraction process of the colon, have a positive effect on bacterial balance, help remove unwanted compounds from the body, lower sugar levels, improve blood circulation and destroy pathogenic bacteria.
A healthy adult’s body needs 15 grams of pectin per day. This amount is enough to normalize cholesterol levels and speed up metabolism. For weight loss, it is recommended to increase the amount of cholesterol you consume to 25 grams.
Useful properties of pectin
Scientists believe that if a person regularly receives 15-10 grams of pectin from food, this is guaranteed to reduce the risk of developing heart and cardiovascular diseases, cleanses the body of heavy metals and salts, lowers cholesterol and improves overall well-being. Experts also note the ability of pectin to slow down the movement of food through the intestines, which increases the amount of absorbed nutrients. This beneficial property of pectin is especially important for those who want to get rid of extra pounds.
Pectin and blood cholesterol levels
A high percentage of cholesterol in the blood is the main cause of cardiovascular diseases in people over 30 years of age. Yellow (citrus or apple) pectin can reduce the amount of bad cholesterol by 6-7%.
Pectin and the digestive process
Once in the esophagus, pectin is transformed into a gel-like substance that helps slow down the movement of food through the intestines. Thanks to this, the beneficial substances contained in the food consumed have time to be absorbed by the body, and a person feels full longer. This beneficial property of pectin is important for people on a low-calorie diet. It is also worth noting that pectin helps get rid of digestive disorders. The compound in question stabilizes oxidative processes in the stomach, has an enveloping and anti-inflammatory effect on damaged areas of the digestive system.
Pectin and oncology
According to studies conducted by Polish scientists in the middle of the last century, pectin promotes the death of malignant cells of the large intestine. The substance also removes carcinogens from the body.
Pectin and blood sugar levels
Pectin regulates blood sugar, so it is recommended to be consumed as a food supplement or as part of fruits and vegetables for people suffering from type 2 diabetes.
In addition, pectin is capable of:
- normalize metabolism;
- improve blood circulation;
- improve intestinal motility;
- lower the level of bad cholesterol;
- improve the patient's condition with ulcers and gastritis.
The beneficial properties of pectin have led to its widespread use in food and dietary nutrition.
Harm of pectin and contraindications to its use
Despite the long list of beneficial properties and natural origin, pectin is not a completely harmless food additive. Moreover, there are a number of restrictions on its use and there are even certain groups of people who are not recommended to introduce too many pectin-rich foods into their diet.
So, pectin can cause harm in the following two cases:
- if you have allergies;
- if you consume too much pectin in supplement form.
Individual intolerance and the consequences of consuming too much pectin can manifest themselves as follows:
- strengthening of fermentation processes in the intestines;
- disruption of the process of absorption of nutrients;
- disruption of the process of excretion of fecal matter;
- severe flatulence;
- discomfort in the stomach and large intestine;
- decreased digestibility of protein and fats.
Instructions for use of pectin
When adding pectin to preserves and jams, it is recommended to first mix it with 2-3 tablespoons of sugar - otherwise, individual particles of the powder will swell and form lumps that will be difficult to get rid of.
You cannot boil dishes containing pectin for more than 5 minutes - the compound will lose its properties, and the food will not maintain the required consistency.
It is worth remembering that pectin exhibits thickening properties only when it cools. That is, if the jam or cream you are preparing does not harden immediately after removing it from the stove, do not panic - give it time to cool.
It is recommended to store pectin in a cool, dry place, protected from direct sunlight.
Pectin works better with acid: if you need to make jelly or marshmallows, add a little acid to it so that the finished product holds its consistency better.
The consumption rate of pectin is 5 grams per 1 kilogram of fruit. If necessary, the amount of pectin can be increased to 15 grams - it all depends on the presence of other ingredients and their quantity.
Pectin is introduced strictly into boiling liquid - otherwise it will simply stick together into lumps that you cannot get rid of. Before adding pectin, you need to mix it with a small amount of sugar - this will allow it to be evenly distributed. It is also recommended to add lemon juice to the mixture - with it, the pectin will better demonstrate its properties.
Recommendations for determining the required amount of pectin
There should not be too little pectin in desserts and sauces - in this case, the finished dish will not be able to acquire the required consistency - nor too much. Experts advise following the following proportions of pectin:
- 1 kilogram of fruit + 500 grams of sugar + 5 grams of pectin;
- 1 kilogram of fruit + 250 grams of sugar + 10 grams of pectin;
- 1 kilogram of fruit + 15 grams of pectin.
How to make pectin at home?
Apples are rich in pectin, so the thickener is easy to make at home yourself. For one serving you will need:
- 1 kg of fruit;
- 2 liters of water.
Wash the apples and place them in a saucepan, add water and bring to a boil. Then reduce the heat and simmer, stirring occasionally, until the fruit becomes soft. When ready, set the pan aside, let the contents cool and strain through cheesecloth. The resulting thick liquid is pectin.
Can be frozen or canned for storage for future use.
Citrus pectin is prepared from any fruit in this group, but grapefruit is most suitable. Required:
- 250 g of the white part of the peel;
- 2 glasses of water;
- ¼ cup lemon juice.
The cooking process itself is very simple. Remove the colored part of the peel, finely chop the white part, mix with lemon juice and let stand for two hours. After the time has passed, add water and leave again for an hour. After an hour, bring the mixture to a boil, reduce the heat and simmer for another 15 minutes. Then set the pan aside, let the contents cool and strain. Store in the same way as apple pectin.
Features of the use of pectin
Jams and confitures
Almost all types of pectin are used to make jams and confitures. The compound in question is responsible for giving them the required consistency, which must remain stable over time. Pectin is responsible for the uniform distribution of fruit particles.
Confectionery products
Pectin is often used in highly acidic fruit flavored products. The specific type of pectin is chosen depending on the desired consistency.
Fruit drinks
Pectin can be found in instant drinks - it is used to achieve a natural taste.
Fermented milk products
Pectin is used to stabilize the acidity of fermented milk products. Thus, it is added to yoghurts, whey and soy drinks. Pectin is introduced into the milk phase immediately after fermentation of the drink. It helps improve the organoleptic characteristics of products.
Fruit fillings for yogurt
For the manufacture of fillers, pectins with a low degree of esterification are used, ensuring the achievement of a uniform consistency and uniform distribution of particles throughout the product volume.
Bakery products
Pectin is added to rolls and bread to increase their softness and shelf life. In addition, the connection in question makes it possible to achieve a more porous crumb structure. Pectin also stabilizes dough during freezing.
Spreads
Pectin can be found in margarine and reduced-fat combination oils. Pectin in spreads is responsible for binding water molecules and increasing the stability of the emulsion.
Sauces
Pectins are used as thickeners for sauces for meat dishes, in particular for ketchup. Pectins provide moisture binding and improve the taste of manufactured products.
Other industries
Pectin is popular not only in the confectionery industry - the substance is also actively used in the textile and pharmaceutical industries. The compound in question is included in drugs intended to treat diarrhea and regulate blood cholesterol levels. Pectin is also often taken as a preventive measure against malignant neoplasms in the intestinal area.
Industrial Applications
Due to the properties of the substance, it is used for the manufacture of food, pharmaceutical and cosmetic products.
Although it is not classified as a preservative, it has weak properties of suppressing the development of microflora, and therefore helps to extend the shelf life of products.
Most of the pectin consumed by the food industry is in the confectionery industry:
- chewing jellies, fruit marmalade: thanks to the E440 additive, the product does not dry out, does not lose weight, stays fresh longer, in addition, pectin emphasizes the taste and adds sourness;
- marshmallows and marshmallows: such products do not dry out, have a bright taste and a light, delicate texture;
- fruit fillings, jams, confiture: with pectin, especially apple pectin, the substances obtain a homogeneous viscous structure without voids.
In dry mixtures for preparing fruit drinks, the additive is used to give a more natural flavor. In drinking yoghurts and juice drinks with milk, pectins act as a stabilizer and partially an emulsifier: they do not allow the liquid mass to separate into components; in addition, they improve the taste of the drink and extend its shelf life.
Ketchups also use the food additive E440 to fix the color and maintain the uniformity of the structure.
By adding pectin, baked goods get a more porous and soft structure, as well as an increase in the volume of the product output.
To give a creamy taste and stabilize texture, the substance is included in cheeses and margarine.
Pectin is also in demand in the pharmaceutical industry: it is an auxiliary ingredient for the manufacture of suppositories, soft capsules, chewable tablets (as a gel-forming and encapsulating substance), as well as mixtures and gels (prolongs the therapeutic effect of active ingredients).
In the production of cosmetics and personal care products, the food additive is in demand as a thickener: it is used for shampoos, creams, lotions and toothpastes. In gels with a lifting effect, the substance is one of the active ones, as it contains galacturonic acid. The acid has the property of retaining moisture, smoothing wrinkles, and increasing skin turgor.
For tobacco manufacturers, pectin is a means for gluing damaged tobacco leaves.
Where can you buy pectin and how much does it cost?
There are 5 types of pectin available in Russia, supplied by Germany, France, Denmark, the Czech Republic and China. The prices for all varieties are approximately the same, only the cost of Andre Pectin pectin from China differs.
If you plan to use pectin for medicinal purposes, it is better to purchase it at a pharmacy or specialized stores. There it is presented both in powder form and in the form of a liquid extract.
Pectin cost:
- apple pectin – 2000 rubles per 1 kg;
- citrus pectin – 1800 rubles per 1 kg;
Pectin price on iHerb
A fairly wide range of supplements containing pectin is presented on iHerb. All of them are of the highest quality and maximum safety. It is worth highlighting the best of them:
- Solgar, Apple pectin powder, 113.4 g - 983 rubles.
- Now Foods, Apple pectin, 700 mg, 120 capsules - 715 rubles.
- Source Naturals, Grapefruit Pectin, 240 tablets - RUB 1,831.
The concentration of the substance in additives differs significantly. This point is extremely important to consider when choosing a drug.
Reviews about pectin
Alevtina, 42 years old
I purchased apple pectin to make jam. This addition made it possible to reduce the amount of sugar and make the product itself thicker. I made jam from apples and oranges, used 500 grams of sugar and 150 milliliters of water. Cooked over low heat for 15-20 minutes, then added pectin and sugar and boiled the mixture for another 2 minutes. After cooling, the jam thickened and began to resemble marmalade in consistency.
Inna, 51 years old
I buy apple pectin to thicken the syrup, which is left over from various culinary experiments, in particular from making candied lemon peel. The syrup remains good, rich, but liquid. I add 10 grams of pectin to the syrup and simmer over low heat. The result is a delicious marmalade. I also know the beneficial properties of this supplement.
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.
