If you haven't included apple pectin in your diet yet, it's time to start! This wonderful natural substance, found in apples and other fruits, helps to cleanse the body, promoting its healing, and even allows you to lose weight. Is it possible to get this miracle remedy at home, how it works and what it consists of, is described in this review.

Apple pectin - nature's benefits for your health

Pectin is a gel-forming substance related to polysaccharides, formed from galacturonic acid. It is a moisture-retaining element and is responsible for the long-term storage of the fruits in which it is contained.

In apples, pectin accumulates most of all in the peel and near-seed box, and the concentration of this substance reaches its peak in unripe fruits.

Benefits of apple pectin

The benefits of apple pectin for the body are invaluable. Being a sorbent, with its surface, the soluble fiber of this substance collects toxins from the intestinal walls and gently removes them. It is for this property that he was nicknamed "the orderly of the body."

Also, pectin perfectly copes with the following tasks:

• removes bad cholesterol, heavy metal ions, pesticides from the body
• alleviates the condition peptic ulcer stomach, gently enveloping the affected areas and helping to reduce pain
• promotes the growth and reproduction of bacteria beneficial to the intestinal flora
• normalizes stool
• reduces appetite by slowing down the digestion process

Important: daily dose consumption of apple pectin is 15 g.

Moreover, it should be obtained from fruits and berries, and not from artificially synthesized dietary supplements. By the way, pectin from apples is taken in a tablespoon or a third of a glass before each meal.

Apple pectin: application

This gelling agent is used in pharmacology (as a substance that binds the composition of some drugs, as the main raw material for the preparation of shell capsules), in medicine (for the extraction of substances that exhibit physiological activity and their inclusion in the composition of drugs).

AT Food Industry- for the preparation of marmalade, jams, preserves, fillings for pies, sweets

Apple pectin is used in two forms - liquid and powder. Moreover, the liquid form requires dissolution at high temperatures, and the powder - at low.

How to make apple pectin at home

It will not be difficult to prepare pectin from apples at home. All you need is apples, water, a little time and patience.

Pectins, pectin compounds or pectin substances are polysaccharides formed from galacturonic acid residues. Found in plants and algae. Pectins have found their application in the food industry as structuring and gelling agents and thickeners. Since pectins have a number of useful for human body properties, 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.

The use of pectin in the food industry

The purified polysaccharide is included in the formulation of the following products: fruit and berry fillings for sweets, jelly-like confectionery, marshmallow, marshmallow, marmalade, soufflé, desserts, jam, confiture, marmalade, ice cream, juice drinks with pulp, ketchup, margarine, canned food, dietary and .

What is useful pectin for the human body

- improves metabolism, taking a direct part in the metabolism and stabilization of redox reactions;

— reduces the level of cholesterol in the blood;

- stimulates blood circulation;

- activates intestinal peristalsis;

- normalizes the intestinal microflora, eliminates dysbacteriosis;

- cleanses cells from dangerous toxic compounds, including radionuclides, pesticides, salts of heavy metals, carcinogens and toxic substances.

Scientists have noted the ability of pectin substances to activate the processes of hematopoiesis. Sufficient intake of pectin with food leads to an improvement in performance - normalization of humoral and serum factors, regulation of the number of T-lymphocytes, T-hellers.

Empirically, it was found that after eating food rich in pectin, in 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 lies in the fact that, when bound to bile acids, it reduces the absorption of lipids, while reducing the level of "bad" cholesterol in the blood. Pectin compounds, when they enter the stomach, delay its emptying, enveloping the mucous membrane, while the rate of absorption of sugars is significantly reduced. In addition, pectins significantly improve parietal digestion and contribute to the development of beneficial intestinal microflora.

Polysaccharides exhibit antibacterial and antimicrobial effects, inhibiting pathogenic microflora and pathogens intestinal infections without reducing the activity of friendly bacteria. Pectins are natural enterosorbents, as they are practically not digested. digestive system organism. 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 leading to a decrease in inflammation, preventing the formation of ulcers and damage, slowing down the destructive effects of some toxic substances that enter with food.

The use of pectin in medicine

Due to the cleansing properties of pectin substances, they are successfully used to treat and prevent diseases of the gastrointestinal tract, including the liver, gallbladder 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.

What fruits are high in pectin

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

1. Vegetable sources of pectin: carrots, Bell pepper, eggplant, zucchini.

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

1. Fruit juices are saturated with pectin compounds, especially those not clarified with pulp: tomato, peach, plum, apple, quince, cranberry, and also combined ( bell pepper+ tomato, apple + carrot, cranberry + sea buckthorn, etc.).

1. Grated with sugar or its substitutes, berry mixtures are also natural source complex polysaccharides: gooseberries, currants, strawberries, feijoa, blueberries, raspberries.

1. Food supplements with pectin derived from fruits, most commonly from apples.

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

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

content in different foods

Pectins are substances built from galacturonic acid residues found in fruits, vegetables, and root crops. The content of pectin in seaweed was found. Once in the digestive tract, the product swells, enveloping the walls of the intestines and stomach, protecting it from mechanical, chemical irritants.

Pectin performs the following functions:

- normalizes metabolism;
- reduces the content of "bad" cholesterol in the blood;
- cures gastritis, colitis;
- stimulates peripheral blood circulation;
- regulates peristalsis of the intestines;
- anesthetizes;
- removes pesticides, salts of heavy metals, radionuclides;
- reduces the risk of diabetes and cancer;
— adsorbs anabolics, antibiotics, xenobiotics, metabolic products;
- improves skin condition, turgor.

The list confirms the need to consume products containing pectin daily. They are used in the form of nutraceuticals for the nutrition of personnel employed in work related to heavy metal salts and other harmful agents, which is enshrined in law.

The share of pectin in fruit accounts for 0.5 - 12.4%. According to the content of pectin, apples, bananas, peaches, cherries, oranges take the first place. Plum, cherry plum - a generous source of gelling substances. When eating vegetables and fruits containing pectins, putrefactive, pathogenic microbes and waste products are adsorbed. A useful microflora develops in the gastrointestinal tract, which stops fermentation processes. This explains the help in the treatment of colitis and intoxication.

Table number 1: The content of pectin in fruits

Fruit:	Content in 100 grams,%:
Apricot	3,9 — 8,6
Quince	5,3 — 9,6
Pear	3,5 — 4,2
Peach	5,0 — 8,9
Plum	3,6 — 5,3
Apple	4,4 — 7,5
Orange	0,6 — 1
Lemon	0,7 — 1,1
Mandarin	0,3 — 1,1

Apples and beet fiber are a source of health and high pectin content

The list of useful qualities of apples is endless. Main indicator- the content of pectin, a substance indispensable for health. The percentage of pectin content is especially high in winter varieties of apples - 6.0%, and in beet fiber it can reach 20% - this is a record figure.

• The high content of pectins in orange and its peel, beet fiber, lemon, apple, apricot, cabbage, melon, cherry, potato, cucumber, carrot, peach, tangerine, pear, in a number of berries such as cranberries, gooseberries and currants.

Pectin in berries

A person needs to eat 15 grams of a gelling agent per day, while consuming 1.5 kg of berries or fruits. People with a lot of weight, diabetics increase the serving to 25 g, as well as those who want to lose weight, detoxify the internal organs.
Fruit jellies and jams are beneficial if sugar is not contraindicated. They contain a lot of gelling substances.

Table number 1: Content in berries

Berry:	Content in 100 grams,%:
Grape	0,8 — 1,4
strawberries	3,3 — 7,9
Raspberry	3,2 — 6,7
Red currants	5,5 — 12,6
Black currant	5,9 — 10,6
Sweet cherry	1,7 — 3,9
Cherry	4 — 6,7
Watermelon	4,5 — 7
Gooseberry	0,2 — 1,4
Cranberry	0,5 — 1,3
cherry plum	0,6 — 1,1

In vegetables, as in fruits and berries, there are outsiders and winners. Below we provide a table of average indicators of the content of this useful substance as a percentage per 100 grams. The record holder for the content of low molecular weight pectin is beet fiber - about 20% per 100 grams, and it is for this reason that we included it in our KLETONIKA fiber complex (for details, see the page of this site).

Table number 1: Content in vegetables

Vegetable:	Content in 100 grams,%:
Eggplant	5,2 — 8,7
Carrot	6,0 — 8,0
cucumbers	5,9 — 9,4
Pepper	6,0 — 8,7
Tomatoes	2,0 — 4,1
Sugar beet	7 — 20,0
Pumpkin	2,6 — 9,8
Green pea	2,5 — 5
White cabbage	0,6 — 0,9
Onion	0,4 — 0,7
Radish	10,3 — 11,8

Products containing pectin

The greatest amount of valuable substance is obtained from beets, apples, and sometimes sunflower baskets. Citrus zest has gelling properties.

In some sweets, pectin is used as a thickening and gelling agent:

• Zephyr
• Marmalade
• Paste
• Fruit and milk jellies
• Oriental products - Turkish delight, etc.

People with diabetes such products are contraindicated.

On the shelves of stores there are products labeled with the additive E-440, which stands for pectin. These are ketchups, mayonnaises, ice cream. It is used as a thickener.

Pectin is a natural gluing compound that is actively used in the food industry and home cooking. This product does not harm the body, on the contrary, it has many valuable qualities. We will help you figure out what pectin is needed for and what products it can be found in. And, most interestingly, you will learn how to get this useful supplement on your own.

Pectin - what is it: description and types

Pectin (Pectin) - confectionery additive E440 is a purified polysaccharide formed by galacturonic acid residues. In other words, it is a gelling compound of plant origin (found in fruits and some aquatic herbs). From the Greek language "pektos" is translated as "curled", "frozen".

Pectin is produced in the form of powder or liquid extract. On the packaging of a particular product, this additive is listed as E440.

It is known about the technology of pectin production that it is obtained from plants by extracting fruit, berry or beet pomace. The natural substance extracted in this way is popular in the food, cosmetic and pharmaceutical industries. This additive acts as a good preservative. It increases the stability of products during storage.

Pectin is available in liquid and powder form.

Pectin obtained from various plant cultures has different level esterification. By chemical features pectin is divided into the following types:

• low esterified(esterification level below 50%; able to thicken regardless of acidity or amount of sugar, but in the presence of calcium ions);
• highly esterified(esterification level above 50%; able to thicken at hyperacidity, with a high concentration of granulated sugar or other dry ingredients).

Sometimes buffer salts are included in the composition of E440, after which this polysaccharide can thicken without the presence of acids. Then, depending on the result, two types of jelly are distinguished:

• thermostable(withstands heat);
• non-thermostable(destroyed at temperatures above 90–100 °C).

Where and what products contain

The pectin substance enters the human body with berries, fruits, some vegetables, various store-bought desserts and some other food products:

• fruit crops:, citrus fruits ( , ), ;
• berry crops: , , and ;
• vegetable crops: , ;
• desserts: jam, jelly, marshmallow, marshmallows, oriental sweets;

Important! In the dry summer season, vegetables and fruits have the highest concentration of pectin. This is explained by the fact that with a small supply of moisture in the ripening phase, the pectin compound intensively accumulates in fruits.

Beneficial features

The benefits of this polysaccharide for the body is difficult to overestimate. Its main value lies in the deep, natural and safe cleansing of all systems. This does not disturb the bacteriological balance in the body. Cleansing is accompanied by a rejuvenating effect.

In addition to the main advantage, the additive has a number of other valuable qualities:

• normalizes metabolism;
• contributes to the improvement of hemodynamics;
• due to astringent and enveloping qualities, it has a positive effect on the mucous membrane of the stomach and intestines, activates the microflora, accelerates the process of absorption of nutrients;
• has an antiphlogistic effect in case of peptic ulcer in the acute stage;
• activates microorganisms that produce organic substances;
• binds and removes from the internal organs heavy metals, heals the body at the level of cells;
• controls the level of cholesterol in the blood.

Important! The intake of pectin is indicated on a mandatory and regular basis for people working in the chemical industry or living in polluted areas. Daily portion - 15 g.

Benefits for weight loss

Pectin is a real discovery for everyone who wants to lose those extra pounds. The fat-burning effect is achieved through cleansing abilities (E440 eliminates harmful carbohydrates and enhances metabolism).

Plus, pectin contains a rich amount of dietary fiber. In the process of absorption, fiber is transformed into a gel-like substance, thereby slowing down the digestion stage and maintaining a feeling of satiety.

For the purpose of weight loss, nutritionists advise consuming 20–25 g of apple polysaccharide daily. The result will not be long in coming: minus 300 g of body fat every day.

Therefore, when forming a diet, give Special attention products with a high concentration of pectin (see above).

Uses of pectin in cooking and how to use it: adding during cooking

Using a vegetable thickener as an ingredient in dishes is quite beneficial. If you bought a pure pectin supplement, then you should familiarize yourself with the rules and tricks of its use in cooking:

1. Consumption rates of the adhesive vary from 3.5 g per 1 kg of fruit. The maximum allowable amount is 15 g. The more granulated sugar and less water, the less gelling agent is required to be applied. Required amount E440 directly depends on the quality of the additive. As a test batch, you can brew a small batch of thickener first and then adjust the dosage to your liking.
2. Pectin is added to the boiling syrup. Before this, the additive must certainly be diluted in a small amount of granulated sugar (to ensure its uniform distribution in syrup).
3. The pectin preparation should be cooked for 2-5 minutes. With longer cooking, E440 is destroyed, losing its gluing qualities.
4. Full thickening occurs after cooling.
5. The high acidity of the feedstock reduces the adhesive properties. In this case, an additional portion of the thickener will be required, or it will be necessary to increase the amount of granulated sugar. A small concentration of acid leads to excessive thickening. Therefore, always add a little lemon juice to sweet fruit preparations.

Application in cosmetology

Pectin plays the role of a stabilizer in creams, masks, gels and other facial cosmetics.

Pectin is an anti-allergic gelling agent, as well as the No. 1 enzyme in cosmetology. It is not only perfectly absorbed by the cells of the epidermis, but also promotes the assimilation and absorption of other components.

Apple-citrus pectin helps to smooth the skin, even out skin color. The supplement tones the skin, increases the turgor of its cells, and also helps organic matter and other important ingredients to be absorbed into the epidermis.

The substance is the best moisturizer for any type of facial skin. In addition, pectin whitens the skin, eliminates pigment formations, and activates the process of skin cell renewal.

The polysaccharide also has good detoxifying properties and has some effect in protecting against UV exposure of the skin.

Harm and contraindications

Usually, the use of a fruit, berry or vegetable thickener does not have any harmful effects to internal organs. A pectin supplement can harm the human body if you overdo it with its amount.

For example, large concentrations of pectin in some store products are dangerous and biologically active additives. As a result of the frequent use of such food, the process of assimilation of significant trace elements by the body is inhibited:,. Proteins and fats are also poorly digested, fermentation and flatulence develop, which sometimes leads to the formation of intestinal obstruction.

Important! Please note that during the period of use in food purposes gelling agents, it is necessary to increase the amount of water or other liquid you drink.

What to replace

A pure thickener is not always easy to find commercially. In such cases, you can try to find a replacement for it in the form of alternative thickeners:

1. Replace pectin will help apple peel.
2. A substitute for a gluing additive in dessert recipes can be citrus peel (orange or grapefruit).
3. help cook thick jam Or real jelly.
4. , added to harvested fruits with sugar, also thickens delicacies well.
5. Another excellent substitute for pectin is. And gelatin with various flavors will give a bright color and fruity taste to the dessert.
6. Seaweed blend is great for thickening jams and jellies.

Each substitute has a different gelling ability. Try various options to decide which adhesive is best for your recipes.

How to make pectin at home

There are many benefits to making your own adhesive in your own kitchen. First of all, you will be sure of its naturalness and quality of the product.

So, to prepare natural apple pectin, take the following products:

• water - 300 ml;
• fresh apples - 1 kg.

Cooking process:

1. Divide washed and dried unpeeled fruits into 8 slices.
2. Transfer the apple slices to a heavy-bottomed bowl and cover with water.
3. Let it simmer on low heat, avoiding boiling, for half an hour. In this case, stir the mass continuously.
4. Take a clean vessel, cover it with a sieve and transfer the boiled slices there.
5. Treasured pectin is contained in strained juice. You can pour it into jars and roll it up or freeze it in ice cube trays.

How to take pectin powder

Available on modern market powder thickener is made from apples. Like any adsorbent, this powder must be consumed in the intervals between meals. To achieve the maximum effect of the substance, the following rules should be observed:

1. Before you start taking the remedy, read the instructions.
2. Dilute half a teaspoon of powder without residue in 500 ml of boiling water.
3. The cooled drink should be drunk 1 glass, 2 times a day.
4. To prevent painful symptoms in the intestinal area, try to drink more liquid throughout the day.

The positive effect can be felt already after 7 days of systematic consumption.

Recipes and step-by-step cooking instructions at home

Marshmallow with pectin

Ingredients:

• pectin additive - 2 tbsp. l;
• baked apple puree - 1 cup;
• water - 150 ml;
• granulated sugar - 700 g;
• a pinch of vanillin or vanilla sugar (optional)
• egg - 1 pc;
• powdered sugar.

1. Soak the pectin supplement for 1 hour.
2. In apple puree, add a glass of granulated sugar and a little vanilla sugar.
3. Bring the pectin additive to a boil, dilute, add the rest of the granulated sugar. Boil for 5 minutes.
4. Carefully separate the yolk from the protein. Add only the egg white to the puree, stir until a light color is formed.
5. Slowly pour the syrup into the puree. Mix well.
6. Beat the whole mixture with a mixer.
7. Try to form halves of a treat that look like a store-bought counterpart. Do this on parchment paper. Then sprinkle with powdered sugar.
8. Set aside to dry for 24 hours, then you can glue the halves together.

Did you know? In 2013 in the city of Kharkov was achievedunusualrecord - Ukrainian confectioners prepared the longest chewing marshmallow in the world. The length of the delicacy was more than 68 m. Readyconfectioneryserved to all comers.

Marmalade with pectin

Ingredients:

• fruit puree - 200 g;
• glucose syrup - 100 g;
• granulated sugar - 200 g;
• pectin additive - 10 g.

Cooking sequence:

1. Warm up the puree.
2. Mix 20 g of granulated sugar with a pectin additive. Slowly enter this mass into a puree. Stirring continuously and slowly, bring to a boil.
3. Add glucose and the rest of granulated sugar (180 g). Boil over low heat, stirring constantly.
4. Pour the mixture onto a mold lined with cling film. Try to smooth it out well.
5. Leave the workpiece to cool completely.
6. Cut the layer of marmalade into pieces. Roll the treat pieces in sugar or powdered sugar.

Did you know? One of the legends of the appearance of the word "marmalade" is very curious. Once scottish queen Mary Stuart wished for an unusual dessert for the Middle Ages - she ordered her cook to sugar the oranges. When the delicacy was cooked, the royal maid (who herself was from France) came to the cook and said that the lady had lost her appetite. As a result, the maid herself ate the sweet oranges. While enjoying dessert, the woman would say in French "Marie malade", which translates as "Marie is ill". Hence the name "marmelade" (marmalade).

The use of E440 in the food and cosmetic industry is growing every year. This can be explained by the desire of manufacturers to make their products more natural.

Which are found in cell membranes and intercellular tissues of some plants.

What is pectin

Pectin is a natural substance found in berries and fruits. Especially a lot in apples. In fruits, pectin helps keep the cell walls held together. Unripe fruits contain propectin, a precursor substance that turns into pectin only after fruit ripening. During the ripening stage, the substance helps the fruit retain its shape and firmness. In ripe fruit, it breaks down to the state of simple saccharides, which are completely dissolved in. It is this chemical process explains why an overripe fruit becomes soft and loses its shape.

Discovery history

Jams and jellies have appeared in the cookbooks of hostesses for a long time. At least in the 18th century, and more precisely in 1750, the recipes for these desserts were published in a London edition. Then jelly-like sweets were made from apples, currants, and some other fruits.

It was only in 1820 that a substance was isolated for the first time, which, as it turned out, is actually the key to making jams and jellies. Then, when people learned the list of gelling products, they learned how to make marmalades from fruits and berries, which by themselves are not able to thicken. And in order to deceive nature, confectioners resorted to apple components as an additional ingredient.

The first commercial version of pectin was in the form of apple pomace. The first liquid extract of the substance appeared in 1908 in Germany. Then they learned to produce it in the USA. It is the American Douglas who owns the patent for the production of liquid pectin. The document dates from 1913. A little later, this substance gained wide popularity in Europe. And in last years production centers are Mexico and Brazil. There, pectin is extracted from citrus fruits.

Where is it contained?

Pectin is found in many fruits and berries that grow in our latitudes. And these are apples, pears, quince, plums, peaches, apricots, cherries, gooseberries, strawberries, grapes, raspberries, currants, cranberries, blackberries. Also an important source of pectin are citrus fruits: oranges, grapefruits, lemons, limes, tangerines. But as for citruses, in these fruits the substance is concentrated mainly in the skin, there is very little of it in the crumb.

How to determine the concentration in fruits

The concentration of pectin depends on the stage of ripeness of the fruit. Of course, useful advice. But still, how to determine whether the fruit is ripe enough for harvest? Well, the truth is, do not carry each fetus for research in the laboratory. And for such cases, there is one trick that will help determine the approximate concentration of the substance.

To do this, you need a teaspoon of crushed fruit and 1 tablespoon of alcohol. Mix the two ingredients, put in a tightly closed container and shake lightly. If the fruit contains a high concentration of pectin, the secreted juice will turn into a strong gel-like lump. A low pectin content will result in the formation of fine rubber particles. The average level of pectin content should give the result in the form of several pieces of a jelly-like substance.

Fruit pectin: benefits and harms to the body

Most plant foods contain pectins. But the highest concentration is found in citrus fruits, apple and plum peels. These foods are also an excellent source of soluble fiber.

Some studies conducted by American scientists have shown that products containing pectin can prevent the spread cancer cells on the body.

If we talk about harm to health, then pectin substances, perhaps, are not capable of harming healthy person. But still, before taking pectin supplements, it is better to consult a doctor.

Extremely rarely, powdered pectin can cause asthma attacks in sufferers, as well as flatulence. It is important to remember that citrus fruits belong to a group of highly allergenic foods. It is also important for people with citrus intolerance to avoid pectin made from this kind of fruit. Research suggests that people who are allergic to cashew nuts or pistachios have the potential to suffer from pectin intolerance as well.

Benefits of Fruit Pectin

Fruit pectin has many beneficial effects for the human body. Let's consider some of them.

Reduces cholesterol levels

A high level is one of the main factors in the development of cardiovascular diseases. Studies have shown that citrus pectin reduces blood cholesterol levels by 6-7 percent. But, as scientists say, this is not the limit. Apple pectin gives even better results in the fight against low density lipoproteins.

Impact on digestion

Being a soluble form, pectin, getting into the digestive tract, is transformed into a gel-like substance, which helps to slow down the digestive process. This effect allows you to maintain a feeling of satiety for a long time, which is especially important for people on a low-calorie diet for weight loss. In addition, the gelling properties of pectin help in the treatment of diarrhea.

Fight against cancer

According to data published in 1941 in a Polish scientific journal, pectin promotes the death of cancer cells in the colon. Also, the ability of pectin to draw out carcinogens from the body will help reduce the risk of cancer. But while this aspect of the impact on the body, scientists continue to explore.

Other useful properties:

• improves peristalsis of the colon;
• positively affects the intestinal microflora;
• removes toxins from the body;
• lowers blood sugar levels;
• improves blood circulation;
• destroys pathogenic bacteria.

daily requirement

The daily requirement for pectin is approximately 15 g. This portion is enough to regulate cholesterol levels. If you want to lose weight with this substance, it is important to increase the daily portion to 25 g. By the way, in order to get 5 g of pectin, you will have to eat about half a kilogram of fresh fruit.

It is important to increase pectin intake for people with high level or cholesterol, overweight, cancer, constipation. The need for a substance increases with intoxication and infectious diseases.

Homemade jam and pectin

Probably, everyone has a grandmother or a friend who, as soon as fruits appear in the gardens, is taken to make jams. And at first, this process seems like real magic - the liquid mixture, boiled over low heat, turns into jelly or thick jam. But if you know that this process becomes possible only due to the presence of pectin in fruits, all the magic is dispelled. Although not so. The magic is not dispelled - just jam reveals its main secret.

But even grandmothers who have digested hundreds of liters of jam in their lifetime can sometimes fail to get fruity sweetness. And the pectin already familiar to us will be the culprit.

"Problem" jam: why is this happening?

A granular, lumpy texture indicates that the fruit contained too much pectin.

Too hard jam will turn out if the product is cooked at a very low temperature. In this case, the water evaporates, and the pectin is not destroyed. A similar effect will be obtained when cooking on too high a fire without stirring.

Use of unripe fruits high content pectin also does not have the best effect on the consistency of a sweet brew.

When the jam is overheated, the pectin structure is destroyed. As a result, the product loses its ability to harden.

Production stages

The production of pectin substances is a process consisting of several stages. Different companies produce the substance according to their own technology, but something in this process always remains identical.

On the initial stage the pectin producer receives apple pomace or citrus peel (usually this product is supplied without problems by juice producers). Then the raw material is added hot water, which contains mineral acids or other enzymes. Solid particles are removed, the solution is concentrated by removing some of the liquid. After aging, the concentrate is mixed with alcohol, which allows the pectin to precipitate. The precipitate is separated, washed with alcohol, and dried. In the washing process, salts or alkalis can be used. Before or after drying, the pectin can be treated with ammonia. The last stage of production is the grinding of the dry hardened substance into a powder. Ready-made pectin is often sold in the form of mixtures with other nutritional supplements.

Pectin in the food industry

Due to the ability to form a gel-like solution, pectin is used in the food industry for the manufacture of marmalades, jams, marmalades as an additive E440. It plays the role of a stabilizer, thickener, clarifier, water-retaining and filtering component.

The main sources for industrial pectin are citrus and apple components. From citruses, the skin is usually used, and from apples, the pomace after making cider is used for processing. Other sources: sugar beet, persimmon, sunflower baskets (all in the form of cake). By the way, quite a bit of pectin, fruit acids and sugar are enough to make jelly.

Pectin, presented in the food industry, is a polymer composed of almost 65 percent galacturonic acid. It is also found in various sauces, marshmallows, jelly products, some sweets, ice cream, and is even part of activated charcoal.

Other applications

The thickening properties of this substance have found application in pharmaceutical and textile industry. It is believed that pectin is able to reduce the level of low-density lipoprotein (“bad” cholesterol), as well as treat diarrhea. In addition, there is an opinion that pectin contributes to the death of cancer cells.

In cosmetology, it is actively used - a product rich in pectin. Wraps and the use of this substance helps to get rid of cellulite. In addition, pectin helps to cleanse the skin of age spots, give it elasticity and a healthy look.

Pectin has interesting physicochemical properties that affect cardiovascular system and digestive functions of the body. Known for its ability to lower cholesterol and improve intestinal health. So, as it turned out apple jam- the product is not just tasty, but extremely useful. Keep this in mind when choosing a sweet for tea next time.