Pectin used in food industry

Pectin can be used as a thickener, stabilizer, emulsifier. It is a white, light yellow, light gray or light brown powder, slightly specific smell, insoluble in ethanol and other organic solvents. The methoxyl is higher than 7%, it is called high methoxyl pectin, or it is low-methoxyl pectin. The higher methoxyl content, the stronger the gel. Only when the sugar content is greater than the 60%,PH 2.6--3.4, high methoxyl pectin has the ability to gel; as long as there is a polyvalent metal ions, such as calcium, magnesium and aluminum plasma, low-methoxyl pectin can form gels.

Pectin is extracted and refined grapefruit, lemons, oranges, apples and other fruit peels. Commercial pectin products may contain sugar used to dilute and buffer salts used to control the pH value. Gelation properties is a major featur of pectin. Under certain conditions, intermolecular cross-linking of pectin as a network structure, water and soluble solid matter is sealed into the mesh, thus completing the gel. Pectin chemical structure, pH, temperature, sugar, calcium and many other factors affecting gelation and gel strength of pectin. According to the different degree of esterification, pectin has high-ester pectins (HM) and low-ester pectins (LM). Degree of methyl esters are important factors influencing rheological properties of pectin, and determines the application of pectin.

Pectin is a high-end natural food additives and health care products, pectin in food used as gelling agent, thickener, stabilizer, suspending agent, emulsifier, flavor booster, pectin in medicines and health products can significantly reduce blood sugar, blood lipid, cholesterol reduction, dredging vessels. Pectin plays a significant role in diabetes, high blood pressure, constipation, etc. Pectin can be used in cosmetics for protecting the skin against UV radiation, wound treatment and beauty.

According to the stipulates of our food hygiene standards of food additives, pectin can be used in various types of food with the right amount according to the production needs. Pectin can be applied to the manufacture of jams, jellies; prevent cakes harden; improve cheese quality; processing fruit juice powder, etc. High-fat pectin mainly used for acidic pectin jam, jelly, gel, fondant, candy fillings and lactic acid bacteria beverage. Low fat pectin is mainly used for general jam, jelly, gel candy and frozen desserts, salad sauces, ice cream, yogurt and so on. Pectin has a strong antibacterial effect on food spoilage microorganisms, it shows a good prospect in food preservation. If you have interest to okchem, please click here, thanks!