What is Pectin?
Pectin is a naturally occurring fiber found in certain fruits and vegetables. It is essentially the main component of the white, spongy part of the fruit peel. This substance is odorless and has a gum-like flavor. Pectin is available in powder form, ranging from fine to coarse particles, and comes in colors from cream to brown, and sometimes a greenish-yellow. It dissolves well in water, especially when the water is warm, producing a colloidal and transparent liquid. Pectin degrades in alkaline conditions, while an acidic environment is favorable for its production.
Fruits such as apples, plums, cherries, and various citrus fruits, as well as products like carrots, potatoes, beets, tomatoes, and various vegetables, contain pectin. Its primary applications are in the pharmaceutical and food industries. This soluble polysaccharide consists of long chains of indigestible sugars that expand under heat and form a gel.
While both pectin and gelatin serve to create a jelly-like texture in food, there is a significant difference between the two. Gelatin is derived from animal products (most importantly, collagen), while pectin is obtained from fruits, making it suitable for vegans and vegetarians.
Packaging: 25 kg bag
CAS NO: 5-69-9000
Formula: HOOC(CHOH)₄COOH or C₆H₁₀O₇
There are various types of pectin that can be used for different purposes, but there are four main types:
1. High Methoxyl (HM)
High methoxyl (HM) is the most common type. It is excellent for preserving fruits, making jams, and jellies, and functions similarly to sodium alginate.
2. Low Methoxyl (LM)
Low methoxyl pectin is derived from citrus peels and is used for low-calorie jams and jellies. It replaces sugars with calcium for gelling. This type is also excellent for dairy products that do not require sugar.
3. Apple Pectin
Apple pectin is derived from apples and is typically sold in powder form. It is rich in healthy carbohydrates, dietary fiber, sodium, manganese, copper, and zinc.
4. Pectin NH
Pectin NH is another type of apple pectin that is commonly used for fruit glazes. It is thermally reversible, meaning it can be melted, reshaped, reconstituted, and adjusted again.
Uses of Pectin
Pectin has numerous applications in the food industry. It is utilized in dairy products as a stabilizer for ice cream, a crystallization inhibitor in ice cream, an emulsifier for chocolate milk, and to prevent whey separation in cheese and fermented foods.
In confectionery, pectin fiber is used to prevent the crystallization of sugar syrup, create jellies and puddings, coat candies, shape gummies, and control the energy content of diet foods.
The use of pectin in canned products results in desirable viscosity in the texture of the canned goods. When this fiber is heated with other ingredients, it forms a gel that contributes to the gelling and glossiness of jams and marmalades. Different fruits contain varying amounts of pectin. For instance, grapes, apples, and plums have sufficient pectin for gelling jams, whereas strawberries, blackberries, sour cherries, and sweet cherries have low pectin content. Therefore, to produce marmalade from these fruits, it is necessary to combine them with fruits that have higher pectin levels or to add gelatin.
In juice production, pectin serves as a thickener and clouding agent for juices, a protective colloid for flavoring emulsions, and a clarifying agent for fruit juices and beer.
Pectin is also used in the pharmaceutical industry for various applications. For example, it is employed in the production of cough syrup drops, as it can coat the upper airway and prevent blockages that lead to cough irritation.
