Pectin is a substance whose properties are very similar to gelatin. But the latter is isolated from animal raw materials, and pectin is isolated from plant materials. They also differ in their structure and qualities.

IT IS IMPORTANT TO KNOW! Fortune teller Baba Nina:“There will always be plenty of money if you put it under your pillow...” Read more >>

Pectin was isolated 200 years ago by the scientist A. Braconneau from fruit juice. At the same time, its main properties were identified and described. It became known that it effectively absorbs and removes harmful substances, for which he was called “the body’s orderly.”

What is pectin

Pectin is special kind fiber, necessary for the body person. It dissolves in water, making it easy to absorb. In my own way chemical composition This substance belongs to polysaccharides, complex carbohydrates. They are recommended to be eaten instead of regular sugars, so-called fast carbohydrates.

The name comes from a Greek word meaning "frozen".

This polysaccharide is an astringent substance. It was as a gelling agent, a thickener, that he found it very wide application how in food products, and in cosmetology and pharmacology.

In cooking, it is used to prepare various sweets and sauces as an active additive. It has a food registration number - E440.

Carbohydrates are used to prepare:

• jelly;
• marshmallows;
• marshmallows;
• jam and marmalade;
• Turkish delight;
• marmalade;
• ketchup;
• mayonnaise.

In cosmetology, it is used as a stabilizer for the production of creams, gels or various masks.

It is added to medications to reduce their toxicity. The substance is contained in preparations for cleansing the body and removing toxins. Another way to use pectin in pharmaceuticals is in the manufacture of capsule shells.

The substance is used in the production of cigars - it is used to glue torn sheets of tobacco.

Properties

The benefits of pectin are presented in the list of its medicinal properties:

• binds and removes excess cholesterol from the body;
• reduces the amount of sugar in the blood;
• cleanses the intestines of harmful substances, toxins, heavy elements, etc.;
• stimulates intestinal function;
• promotes weight loss as it slows down the absorption of fats and fast carbohydrates.

Doctors recommend consuming about 35 g of the substance per day. This will cleanse the body and improve digestion. Pectin helps prevent the development of cholesterol plaques and diabetes mellitus . The best substance for this purpose is in kind, however, if necessary, you can purchase ready-made powder or liquid extract from it in pharmacies.

The powder is used in juices and cold solutions, the extract - in hot products. Pectin is most often added to sweet products; due to it, you can put less sugar. This reduces its calorie content. It also gives ready-made dish fruity aroma.

The first industrial pectin production opened in the 20s of the 20th century. Before this, apple pulp, which contains this substance, was added to products.

Where is it contained?

Pectin is a substance plant origin. It is found in all fruits, berries and vegetables, but in different quantities. Most pectin is found in regular apples and citrus fruits. It is from these fruits that it is most often isolated.

The percentage of pectin in products is shown in the table:

The pulp and peel are especially rich in pectin. There is practically none in juice. In dry summers, when fruits are less juicy, the substance accumulates in them in greater quantities. In citrus fruits, most of it is contained in the peel. Orange pectin is made from it. But more often on sale are apple and beetroot.

To get 15 g of the substance from food, you need to eat about 0.5 kg of fruits and vegetables.

If its use is necessary for medical reasons, then it is better to use special dietary supplements that contain it. Usually they are made not from fruits, but from seaweed - Zoster.

If consumed in excess, pectin can harm the body. This applies to dietary supplements, since it is found in smaller quantities in fruits and vegetables. Therefore, under no circumstances should you take them uncontrollably.

In case of overdose, pectin can cause such side effects, How:

• slower absorption from food useful substances- micro- and macroelements, proteins and fats;
• fermentation in the intestines;
• bloating and flatulence.

Pectin for weight loss

Pectin may benefit women who want to lose weight. It improves digestion and blood circulation, including in the subcutaneous fat layer. This promotes the breakdown of fats and the removal of waste products from the body.

Helps cope with extra pounds and absorbent properties of the substance. Pectin also reduces hunger as it expands, absorbing water, and takes up a lot of space in the stomach. For this reason it is often added to protein shakes for weight loss.

08.01.2018

Collected here full information about the food additive pectin: what it is and where you can buy it, how to use it at home and much more. Pectin is commonly used in cooking as a thickener for jam. Apart from this, it has become one of the new popular superfoods or healthy dietary supplements. Are the allegations true? medicinal properties pectin and whether it can cause harm to health, read on.

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 - natural food supplement(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, marmalade, pudding, yoghurts, canned foods, cakes, pies and other baked goods, drinks.

What pectin looks like - photo

Pectin appears as a white, yellowish, light gray or light brown powder.

General information

Pectin is found in the cellular tissues of plants and keeps them elastic, dense, helps ripened fruits and berries remain firm for some time and keep their shape during storage. When the fruit becomes overripe, the pectin in it breaks down to simple sugars, which are completely water soluble. As a result, overripe fruits become soft and begin to deform.

Hard fruits contain the most pectin. Fruits and berries with high content pectin can be turned into jam or jelly without sugar and strong boiling.

But not all fruits have enough of this natural substance to make jam, jam or jelly - some will require either longer cooking time or additional pectin.

Table of pectin and acid content in fruits and berries

The pectin structure binds effectively to water in an acidic environment. Sugar increases the gelling ability of pectin and also affects the texture and consistency of jellies and jams as they cool and set. That is, to activate thickening you will need a high sugar content and some acids, such as citric acid.

Acid is a thickening catalyst and significantly shortens the reaction time. Pectin works without it, it will just take much longer to harden.

The level of pectin and acid in fruits and berries commonly used for making jam can be divided into three groups:

• Group I: If the fruit is not overripe, it has enough natural pectin and acids to create a gel-like texture when only sugar is added.
• Group II: Low levels of natural acid or pectin, supplementation may be required.
• Group III: Always requires the addition of acid or pectin or both.

The concentration of pectin varies depending on the type of fruit and ripeness.

List of foods with different levels of pectin

Group I	Group II	Group III
Lots of pectin	Low pectin levels	Very little or almost no pectin
Apples	Overripe apples	Apricots
Blackberry	Overripe blackberries	Blueberry
Citrus peel* see note	Cherry	Overripe cherry
Wild apples	Bird cherry	Figs
Cranberry	Elder	Blueberry
Currant	Raspberries** see note below	Peaches
Gooseberry		Nectarines
Grape		Pears
Quince		Grenades
Plums		Strawberry

* Oranges, tangerines, grapefruits, lemons, limes, etc. - there is a lot of pectin in the peel, but little in the pulp.

**Raspberries are always identified by researchers as being low in pectin, but many home cooks have found that they often behave as if they have high level of this substance.

Fruits low in pectin must usually be combined with fruits high in pectin to obtain good jelly. Also, during cooking, additionally add purchased or homemade pectin to compensate for it low level or speed up the process.

Gelatin and pectin - what's the difference? Comparison

Gelatin and pectin both create clear gels, but they are completely different products.

The main difference is that pectin is a water-soluble fiber obtained from red seaweed, and gelatin is a protein obtained from animal skins, bones, tendons, and cartilage.

• Pectin is used almost exclusively in high sugar foods such as jams.
• Gelatin is used in a much wider variety of products, including mousses, marshmallows and frostings, because it sets in a cool environment and does not require the inclusion of specific ingredients to activate it.

How is pectin obtained and what products contain it?

The powdered pectin you find commercially is usually made from apples.

Pectic substances For use in cooking, they are also obtained from citrus peels, sugar beet pomace, sunflower baskets, and pumpkin.

Pectin is obtained by aqueous extraction of the corresponding edible plant materials, mainly from citrus peels and apple pomace, followed by selective precipitation using alcohol or salts. The raw materials used contain a large number of pectin is of superior quality and is available in sufficient quantities to make the production process more economical.

Pectin is sold in both liquid and powder form.

How to choose pectin and where to buy it

You can buy pectin both in large supermarkets and in specialized confectionery stores. If both are not available, you can always order online for delivery.

When purchasing pectin, carefully read the ingredients label, as many products are synthetically produced: some contain dextrose, artificial sweeteners, etc. They may contain preservatives, including sodium or potassium benzoate.

There are three types of pectin on sale:

• Yellow pectin – intended for heat-resistant jams, confitures and marmalades, gives a viscous texture that distinguishes them from regular jam. This type is “irreversible,” meaning it cannot be reheated and dissolved.
• Pectin NH – suitable for dessert sauces, jelly coatings and jellies (as independent dish, and in the form of a layer for cakes). The thermoreversibility of this type allows you to experiment with the texture of the puree, turning it into either a sauce or a jelly.
• Pectin FX58 – ideal for cooking milk jelly, sauces and mousses. It can interact with foods containing calcium, such as milk and cream.

How to store

Pectin powder is stored in a dry, dark place in an airtight container for no more than 12 months. Shelf life of yellow pectin open jar– a maximum of 6 months, then it begins to lose its properties and the product hardens worse.

Liquid pectin made at home will keep in the refrigerator for a week or freezer within 6 months.

Chemical composition of pectin

100 g of liquid pectin contains:

• 96.9 g water
• 11 calories
• 1 g ash
• 2.1 g fiber.

100 g of dry pectin contains:

• 335 calories
• 0.3 g protein
• 0.3 g fat
• 0.3 g ash
• 90 g carbohydrates
• 8.6 g fiber.

It also contains minerals such as 8 mg of calcium, 2.7 mg of iron, 2 mg of phosphorus, 8 mg of potassium, 200 mg of sodium, 0.46 mg of zinc, 0.42 mg of copper and 0.07 mg of manganese.

Useful properties of pectin

Pectin offers a range of health benefits:

• It is a soluble fiber that serves as a nutritional medium for beneficial bacteria, and also participates in the removal of harmful substances through the digestive system. Pectins are practically not digestible digestive system humans, but work as enterosorbents.
• Pectin cleanses the body of harmful substances without disturbing the bacteriological balance. Due to the ability of pectin substances not to be broken down by stomach enzymes, and also to interact with ions of various metals, they are used as a prophylactic agent for intoxication of the body with heavy metals.
• Reduces cholesterol levels. Research results showed that participants who took 15 grams of apple or citrus pectin with food daily for four weeks had a 7-10% reduction in their bad cholesterol levels. In subsequent experiments, taking 6 grams of citrus pectin daily for three weeks resulted in a 6-7% reduction in LDL cholesterol.
• Protects against colon cancer. According to research, nutrition rich in fiber, such as pectin, may be key to preventing intestinal tumors. Scientists studied the effects of pectin on human colon cancer cells and found that it inhibited tumor growth. The researchers concluded that pectin and substances resulting from the breakdown of pectin may protect against colon cancer.
• Helps with diabetes. The good news is that eating foods rich in soluble fiber, particularly pectin, helps normalize blood glucose levels. Soluble fiber slows digestion and delays bowel movements. This helps slow the absorption of carbohydrates from food, which keeps glucose levels stable.
• Promotes weight loss. The soluble fiber in pectin makes you feel full much faster as it absorbs water during the digestion process. Soluble fiber also slows down the absorption of carbohydrates. This helps keep blood glucose levels stable and delays hunger.
• Relieves diarrhea. Pectin increases the viscosity and bulk of stool and thus helps relieve diarrhea. It is used in many medicines to treat diarrhea. Pectin, obtained directly from fruits, supplies nutrients and “good” bacteria to the large intestine and helps repair damaged tissue.
• Good for joints. People with arthritis typically experience joint pain, stiffness, inflammation, and are constantly on the lookout for medications that are not addictive. Pectin, which is naturally found in citrus fruits, bananas, apples and some vegetables, binds to heavy metals and removes them from joints. This is called chelation. Joints become damaged when heavy metals accumulate in them, causing them to become painful and stiff. Removing heavy metals through chelation allows the body to repair itself. Pectin also stimulates the production of synovial fluid, which protects joints and allows them to function properly.
• Prevents gallstones. Some studies have found that pectin may inhibit the formation of gallstones, as well as effectively dissolving existing ones.

Pectin is available in the form of food supplements, which can be bought at the pharmacy, if you are not afraid to purchase a low-quality product, or you can choose from well-known global manufacturers Here.

Follow the instructions for using pectin and be careful: overuse can not only bring benefit, but also cause harm.

Contraindications (harm) of pectin

Eating large amounts of high-fiber foods and pectin supplements can lead to some unpleasant consequences for the body:

• As a result of consuming large amounts of pectin, gas formation, pain and bloating may occur. Some people don't have the enzymes needed to break down fiber in the small intestine. As a result, the fiber remains undigested, and when it accumulates in the intestines, gases are formed, which lead to discomfort and bloating.
• Pectin helps cleanse the intestinal tract, but large quantities may cause diarrhea. If there is a high intake of fiber in the diet, then the absorption of other nutrients V intestinal tract decreases and this can cause diarrhea. Therefore, it is recommended to drink plenty of water when taking nutritional supplements such as pectin.
• Fiber in the digestive tract can interfere with the absorption of important nutrients such as calcium, zinc, iron and magnesium. Therefore, pectin and other nutritional supplements must be taken separately.
• Citrus pectin may cause an allergic reaction in people sensitive to oranges, lemons, etc. Some symptoms of an allergic reaction include indigestion and diarrhea.
• Pectin supplements may affect the absorption of drugs: due to the high fiber content, the effectiveness of drugs is reduced.

The use of pectin in cooking

Jam is one of the most reliable ways to preserve fruits and berries for the winter. This is when store-bought pectin can help matters: it significantly reduces the time required for sweet preparations.

How to make pectin from apples at home

At home, pectin can be made from apple waste - core and peel. Freeze them as they form in the refrigerator until you have enough for the recipe. Be sure to use organically grown fruit if you use peels. Tart, unripe apples contain more pectin than sweet and ripe ones.

You will need:

• 1 liter of apples (cores and peels, or whole, cut into 2-3 centimeter pieces).
• 2 liters of water.

How to cook:

1. Place the apples in a saucepan and add enough water to cover them.
2. Bring to a boil. Reduce heat and simmer, stirring occasionally, until apples are soft. This may take about an hour.
3. Remove from heat and leave to strain through a colander lined with several layers of cheesecloth all day or night.
4. The slightly thick liquid obtained after straining is your apple pectin.

1. Heat pectin until boiling.
2. Pour into clean glass jars, leaving a 1-centimeter space at the neck.
3. Close the lids and process them in a boiling water bath for 10 minutes.

How to make citrus pectin

You can use any citrus fruit for this recipe, but grapefruit works best due to its firmer texture.

You will need:

• 250 grams of white parts of citrus peel.
• 2 glasses of water.
• ¼ cup lemon juice.

Cooking method:

1. Remove the colored part of the peel using a grater.
2. Finely chop the remaining white parts.
3. Mix them with lemon juice V small saucepan and let stand for 2 hours.
4. Add water and leave for another hour.
5. Bring the mixture to a boil at high temperature.
6. Reduce heat and simmer for 15 minutes. Remove heat and let cool.
7. Strain through a bag or several layers of gauze.

How to use ready-made pectin for jam

Pectin in powder form is soluble in cold water. After dissolution, a viscous solution is formed. It needs to be stirred very quickly, otherwise it will start to clump and it will be difficult to get rid of them in the future.

Before adding pectin to the liquid, combine it with other soluble powders, such as sugar.

Mix it with the liquid and remaining ingredients using a hand blender.

• Use about ¼ cup of pectin per 1 cup of fruit or berries for jam.
• For jelly, use ¼ cup pectin per glass of fruit juice.

Add powdered pectin to a cool or warm mixture (not higher than 45 C) and then bring it to a boil. If you add it at a higher temperature, it will form lumps and will not mix well.

• The liquid version of pectin is always added after boiling.

Each type of purchased pectin behaves differently, so read the package instructions for use and follow them. Typically, store-bought pectin binds much faster and stronger than natural pectin and can thicken greatly.

Powdered and liquid pectin are not interchangeable, so always stick to the original recipe.

Recipe for marmalade with pectin – video

Recipe for marshmallows with pectin – video

Strawberry jam with pectin in 5 minutes – video recipe

How to replace pectin in a recipe

If you need to find an effective replacement for pectin, one of these options will suit you:

• Add fruits high in natural pectin, such as apples, cranberries, currants and grapes. Mix them with low pectin fruits (strawberries, peaches) for more thick jam. Unripe fruits, as a rule, contain more pectin than ripe ones.
• The peels and cores of many fruits contain a lot of pectin. They are sometimes included in jelly and jam recipes as a natural thickening agent, such as the white parts and peel of oranges and lemons.
• Increase cooking time. In this case, you won’t have to look for something to replace pectin with and you can add less sugar. When jam or jelly is cooked for a long time, it naturally thickens, but this slightly reduces the taste.
• Use cornstarch as a pectin substitute. Stir constantly while cooking as it burns easily. Please note that liquids that are thickened corn starch, do not acquire a transparent appearance.
• As a last resort, you can replace pectin with flavored gelatin. It will add bright color and fruity flavor.

1 tablespoon liquid pectin = 2 teaspoons powder.

Yet best alternative The only way to buy purchased pectin is to make it yourself (recipe above).

The substance pectin is often called the body's orderly. It is able to absorb toxins and harmful substances, while preserving the intestinal microflora. A large number of positive properties have made this additive a sought-after product in the pharmaceutical industry and for household use.

What is pectin

To naturally cleanse the body, many experts advise taking the food supplement E440 or pectin, beneficial features which has long been used for culinary recipes and in the medical field. From Greek the substance is translated as “frozen.” This feature determined the use of this product in cooking. Many modern people are interested in the question, pectin - what is it and how can it be used?

The first description of the beneficial properties of a food additive was made by the French scientist A. Braconneau. Pectin is a polysaccharide (chemical complex) that some plants contain. There is especially a lot of substance in fruits and seaweed. For Food Industry This additive is actively used as a thickener for gelling products. Marmalade, marshmallows, confiture, jelly, jelly - all these delicacies contain pectin substances.

Pectin - benefits and harm

Additive E440 is a purified hydrocarbon, thickener, stabilizer, and sorbent. Pectin is used to produce fruit fillings, jelly confectionery, desserts, dairy products. In medicine and pharmaceuticals, the polysaccharide is used as active substance, useful for digestion and necessary for encapsulating medications.

Many versions have been put forward about what pectin is - the benefits and harms of this product, but they all boil down to the fact that the additive brings triple benefits to a person, having a beneficial effect on the general condition of the body.

What are the benefits of pectin?

In medicine, the active additive E440 is used for the production of capsules. It is often included in many medications which cleanse the body. In cosmetology, the substance is used to make creams and masks, which can be bought at any pharmacy. This polysaccharide is indispensable for the production of jelly, marshmallows, jam, preserves, marmalade, ketchup and mayonnaise. It is recommended to take the substance pectin separately (in the form of a drug) - the benefits for the body will only be greater, since this additive Maybe:

improve peripheral blood circulation;

stabilize metabolism;

reduce cholesterol;

normalize intestinal motility;

act as a natural anti-inflammatory agent in peptic ulcers, and also as a mild pain reliever;

cleanse from harmful substances (antidote for poisoning);

bind heavy metals (removes mercury, copper, iron, lead ions from the body);

remove anabolic steroids, biogenic toxins, metabolic products, bile acids, urea;

reduce the risk of developing cancer and diabetes;

activate microorganisms responsible for the production of vitamins;

help the natural rejuvenation of the body (especially in women), thanks to galacturonic acid found in the polysaccharide;

promote the breakdown of fats, which helps to get rid of extra pounds.

Today, apple pectin is especially famous, which is the most useful and highest quality. For widespread use, this product is produced in two forms - powder and liquid. When consumed with food, the pure substance does not create an energy reserve in the body; it is neutral. This makes the supplement functionally different from many other polysaccharides.

Pectin is harmful

Harmful effects This polysaccharide can have an effect on the body if a person has abused the substance. At the same time, the absorption of such important microelements as magnesium, iron, zinc, and calcium is noticeably reduced. A person may be allergic to pectin, but products containing it cannot cause it. natural substance, because there is very little of it in fruits, berries and vegetables. Only those products that contain artificial additives are dangerous. If an overdose of pectin occurs, the harm from it can significantly affect the entire body:

cause severe flatulence;

provoke fermentation in the colon and intestinal obstruction;

reduce the digestibility of proteins and fats.

Where is pectin found?

If you need to cleanse the body using the popular E440 supplement, you can buy a special preparation at the pharmacy, but it is better to focus on the level of the substance in products of plant origin. Once you know the detailed list, you can significantly increase daily use such products, thereby improving your well-being. Here is a small list of what pectin contains:

• cabbage;
• beet;
• carrot;
• gooseberry;
• black currant;
• cranberry;
• raspberries;
• peaches;
• strawberry;
• plums;
• apples;
• cherry;
• cherries;
• apricots;
• pears;
• lemons;
• grape;
• oranges;
• tangerines;
• melons;
• eggplant;
• cucumbers;
• watermelons;
• potato.

Pectin production

For the first time, a polysaccharide was isolated from apple juice. Nowadays, plant raw materials are used to produce the substance. high content pectin The resulting active additive is widely used in the food, pharmaceutical, cosmetic industries, as well as for home cooking recipes. The polysaccharide can be found on store shelves; it is an excellent substitute for gelatin. As a rule, there are four main types of raw materials from which pectin is made:

citrus peels;

pomace;

sunflower baskets;

sugar beet cake.

Pectin - instructions for use

You can buy special pectin sorbents containing the additives you need at any pharmacy. In addition to regular, active use with foods, pectin can also be taken in pure form. Many people suffering overweight, I am interested in the question, what is pectin - how to use the substance for weight loss? Pay attention to the recipe for a fat burning drink. You will need:

pectin powder – 1 tsp;

hot water– 500 ml.

Cooking method:

The powder must be poured into a container and dissolved hot water.

Mix everything thoroughly.

Cool slightly.

The drink should be taken 200 ml twice a day between meals.

Video: pectin at home

Often, when inquiring about the composition of a particular food product in a store, we come across a component called pectin. This ingredient is a common ingredient sausages, canned food, desserts, dairy products, mayonnaise and much more.

In fact, few people know what pectin is and what properties it has?

Pectin is added to many foods

Our article will allow you to learn more about pectin, its beneficial properties and side effects from application. Understand what fruit pectin is (what is apple pectin and what is citrus pectin), why it is the most optimal for human body, and the more beneficial the synthetic polysaccharide, which is present in many dietary supplements.

Pectin is a substance with adhesive properties that is of plant origin and is found in many root vegetables, vegetables and fruits. The food industry uses pectins obtained by extracting fruit pulp (mainly apple, less often citrus).

This polysaccharide is officially registered as a food additive E440 and is an excellent thickener, clarifier, gelling agent, and stabilizer.

What foods contain pectin? Apples and oranges, as well as bananas, pears, dates, and figs, are famous for their high concentrations of pectin. Which apples have more pectin depends on the type of fruit, their storage conditions and degree of ripeness.

Apples and oranges contain large amounts of pectin

The benefits and harms of pectin-based marmalade, creams, ice cream or marshmallows are being assessed general properties substances and does not change depending on finished product nutrition. The low price of 1 kg of pectin is explained by the relative cheapness of the raw material and its availability.

There is currently a lot of debate about the benefits and harms of pectin.

But that doesn't stop me modern housewives and workers of large food industry enterprises widely use it for cooking huge amount dishes of modern cuisine.

It is important to note that polysaccharide is a low-calorie product, so many women try to lose weight with it. The calorie content of pectin is only 52 kcal per 100 g of raw material, and there is absolutely no fat in its composition.

Main Applications

The most common application of pectin is food production. Today this substance is used as important component most store-bought desserts (cakes, pastries, marmalade, ice cream, jelly), dairy products, canned food, and some sausages.

Pharmacists who use this substance as a basis for preparing ointments and creams have not yet figured out how to replace pectin.

Pectin is even used in the pharmaceutical industry

Pectin can often be found among additional components tablets and others medicines, cleansing the human body, in particular its digestive tract and vessels, from slags. This is due to the property of this polysaccharide to absorb harmful substances and remove them from the body without much harm to health.

Another area of ​​application of pectin is cosmetology. Why do manufacturers of cosmetic products need pectin?

This natural substance of plant origin is included in many masks and creams.

Pectin in cosmetology is a very respected and valuable ingredient, as it allows you to obtain a natural-based product that is hypoallergenic and safe.

Beneficial features

Scientists have long proven that pectin substances are exactly the product that can significantly improve human health. According to the instructions for using pectin, if you consume about 15 grams of this polysaccharide per day, you can benefit your body great benefit and quickly remove bad cholesterol from it, reduce the risk of cancer or reduce the manifestations of hyperglycemia.

The benefits of pectin for the body are obvious. Once in the human digestive tract, this substance performs the function of glucose. Like dietary fiber this polysaccharide adsorbs toxins and carcinogens, which are then successfully removed from the body.

You will learn all the details about the benefits of pectin from the video:

In the bloodstream, pectin perfectly removes free bad cholesterol and also partially dissolves cholesterol plaques. Thus, daily intake of pectin can reduce the risks of developing cardiovascular pathology, myocardial ischemia, atherosclerosis, and the like.

Pectins in food products are more beneficial than synthetic analogues of the polysaccharide. Its highest percentage is found in apples and oranges (about 1.6%). The high content of pectin in fruits makes it possible to produce apple and citrus substrates, and in vegetables - powder and liquid stabilizer from beet pulp and sunflowers. Depending on what pectin is obtained from, the substance has certain beneficial properties and has a beneficial effect on the body.

In general, the beneficial properties of pectin for the body are assessed the following qualities polysaccharide:

• reduces the amount of cholesterol;
• stabilizes the body's metabolic processes;
• improves the quality of general and intraorgan blood flow;
• reduces the risk of developing heart and vascular diseases;
• cleanses the human body of toxins, toxins, carcinogens and other harmful substances;
• normalizes the functioning of the digestive tract;
• activates intestinal microflora;
• improves the absorption of nutrients in the intestine;
• reduces the likelihood of cancer.

Regular use pectin will ensure excellent well-being!

Very often the question of what pectin is and how it is useful is asked by representatives of the fair sex who want to get rid of excess weight. The benefits of pectin for people losing weight are enormous. It promotes the breakdown of fat deposits, improves blood microcirculation in subcutaneous fat, and normalizes digestion. How to take pectin for weight loss? Recommended daily dose polysaccharide for those who struggle with excess fat, ranges from 15 to 35 g. In any case, before using pectin for weight loss, you should consult a specialist.

Possible harm to the body

When studying the question of the benefits and harms of pectin for the body, you should note that the polysaccharide is not so harmless. The literature describes situations where consuming pectin can cause harm to health.
There are two options in which the harm of pectin is noticeable:

If you consume a lot of pectin, it can provoke:

• activation of fermentation processes in the intestines;
• violation of the act of defecation;
• development of flatulence;
• decreased absorption of nutrients, microelements, vitamins.

That is why it is worth thinking about the use of pectin and limiting its use in the form of dietary supplements to prevent the development of side effects.

Pectins are polysaccharides that are obtained from galacturonic acid residues. It, in turn, is formed by the oxidation of the primary hydroxyl of galactose to a carboxyl group... I’m kidding, of course)

Pectin is a thickener of plant origin. Contained in all vegetables and fruits to one degree or another. The most pectin is found in apples (that’s why the most famous pectin is apple), but not only. Pectin is also found in large quantities in beet pulp and citrus fruits. That is why, most often, pectin is obtained from these three products.

But this does not mean that other vegetables and fruits are completely deprived of pectin! Not at all! The pectin content is high in pumpkin, sunflower baskets, black currants, apricots, plums, rose hips, quinces, eggplants, carrots, peppers, cherries and even sea grass... Surely, if you haven’t thought about it, you’ve noticed that jam from black currant it turns out to be gelatinous and thick, even without adding pectin - this is because there is a lot of it in the berry itself. But, however, you have to add a lot of sugar, and most importantly, boil it for a relatively long time. The same trick will work, for example, with apricots and plums.

In the food industry, pectin is a gelling agent, stabilizer, thickener, moisture-retaining agent, clarifier... On packaging it is designated as food additive E440. So if you see this, don’t rush to shout that they slipped you chymotosis: it’s just pectin, it’s harmless (moreover, it’s even useful, because it is an enterosorbent: it binds and removes harmful substances from the body!), and is also necessary for creating the very structure for which we love so much, for example, marmalade or jelly candies.

But, in general, the scope of pectin is, of course, very wide. They make jelly with it, and marmalades, and various sauces, and simply (both mousse and biscuit), and marshmallows, and marshmallows, and fillings for boxed sweets, and confitures with jams are cooked, of course, and milk jellies are prepared, and much more. For different products and different textures you need different types pectin

And here, as a rule, the first “plug” and misunderstanding arises, because, well, there is very little information on the Internet. They write in the recipe: you need such and such pectin, but the person could not get exactly that, and, naturally, the question arises: “Is it possible to take another one? What will happen if? There are questions, but there is a problem with answers.

So, there are many pectins, and their properties are different, so the result will be different.

The first type of pectin is the so-called yellow pectin. This is apple or citrus pectin, which is obtained from apple or citrus pomace, respectively. They differ from each other only in color: apple is darker, and this is worth considering if it is important for you to maintain bright or light shade products.

Yellow pectin is irreversible, that is, it cannot be reheated: it simply will not harden again. Therefore, such pectin is most often used for making jams and confitures. Well individual species decor, as is the case with, for example.

Pectin needs sugar to work; if there is not enough sugar, thickening will not occur. In addition, the acid also affects the rate of stabilization. If the natural content of acid in the boiled fruit is not enough, it is added additionally.

The second type of pectin - and, by the way, it raises most questions among beginners - NH. Yes, that’s what it’s called - NH. This pectin is used today for making mousse and sponge cakes, as well as for glazing, popularly called mirror glaze. With NH, these layers acquire a certain density and texture, which cannot be achieved either by other types of pectin or by other gelling agents, in principle (gelatin, agar-agar, etc.). In other words, you can thicken the puree with anything, but the result will always be different! Different texture, and then different taste sensations at the consumer.

Therefore, if you do not want to buy NH pectin proposed by the author of the recipe, for example, because of its higher cost, and want to replace it with cheaper apple pectin, then you will definitely not get the density and texture intended by the recipe. Be prepared for this.

NH is a reversible pectin, that is, a product with it can be reheated, it will take a liquid form, and upon cooling it will thicken again.

And the third type of pectin used in cooking is FX58 pectin. It is least common in popular recipes. It does not need sugar to work, but calcium, so this type of pectin is used mainly for making milk jellies, as well as in molecular gastronomy.

Now about how to work with pectin.

The pectins we buy look like a fine powder, light cream in color. The apple one is darker than the others, as I already said. Once in water, pectin particles begin to greedily absorb it, like a sponge, and expand, increasing many times, and only after that they dissolve. If the particles are close to each other, then when they get into the water and swell, they will stick together and turn into a large lump that will be very difficult to dissolve. That’s why any pectin is always first mixed with sugar and poured into the liquid as a “rain”.

At what point should I do this? Honestly, it varies. You can add it at the very beginning, into the still cold puree. It is possible - during the heating process. Temperatures up to 45 degrees are considered optimal, but only because at higher pectin will form lumps that will be difficult to dissolve. However, by and large, this will not affect the thickening properties of pectin, it’s just more convenient, more rational and more aesthetically pleasing, or something.

How long to boil? According to my observations and the information I have, puree with yellow pectin should not be boiled for more than 3 minutes; it is believed that after that it begins to lose its gelling properties. But I boiled NH pectin for longer, according to one recipe or another, and everything set perfectly afterwards. In this regard, I conclude that for NH pectin the duration of boiling is not important.

It should be remembered that when hot, a product with any type of pectin is liquid. And only after cooling does it finally thicken and acquire the dense, desired consistency. This means that the pectin has completed its work. What a great guy, hard worker!)

And now - how to make jam)

It's very simple) And very tasty!

In fact, as I already said, you can make just this kind of currant jam without pectin, because this berry has a lot of its own pectin, but it will just take longer to boil. And the longer we subject a product to heat treatment, the less useful substances remain in it, as we know. And long cooking also affects the taste. The tastiest thing is not to cook the berries at all) But this, of course, has nothing to do with pectin. Therefore, we will boil it, but as little as possible.

Take 400 g of frozen black currants. Defrost (optional). Place in a saucepan.

Add 380 g of sugar (you can do less, say 300, but, in my opinion, it will be sour). Mix well.