Products
Pectin is available as a pure substance in specialized stores, such as pharmacies. It is also found in many processed foods, in gelling sugars, and in pharmaceuticals.
Structure and properties
Pectin is a polysaccharide with a high molecular mass that contains a high proportion of D-galacturonic acids. It is a natural substance found in many fruits, among others. It is usually obtained from the peel of citrus fruits or from apples (apple pomace). It is also found in high concentrations in red currants. Depending on its origin, it is called apple pectin or citrus pectin, for example. There are different types (pectins) with different physicochemical properties. They exist as odorless, white, slightly yellow, slightly gray or slightly brown powders that are soluble in water. The solution is colloidal and opalescent and has a mucilaginous taste. In contrast, pectin is insoluble in ethanol and organic solvents. Pectin can be dissolved by pectinase enzymes. Pectinases are obtained, for example, from fungus, which needs them to dissolve nutrients from organic material.
Effects
Pectin has gelling, adsorbing, water-binding, stabilizing, and viscosity-increasing properties. Unlike gelatin, which comes from animal sources, pectin has a plant origin.
Areas of application
- In the household as a gelling agent for the production of jams.
- Numerous other applications in the food industry.
- As a drug for diarrheal diseases (finished drug).
Pectinases dissolve pectin and counteract the gelation and settling of turbid substances. They are needed, for example, in the production of currant syrup, because currants contain a lot of pectin and stuck in the bottle after bottling and cooling. As anti-settling and anti-turbidity agents, pectinases are also used in wine, liqueur, and fruit juice production.
Dosage
The application depends on the product. Some pectins require sugar and acid for gelation to succeed.
Things to know
Good to know when making jams and syrups: gels very well:
- Apricots, blackberries, currants, oranges, plums, quinces, apples, chokeberry.
Good gelling:
- Blueberries, cranberries, raspberries, plums, mirabelles, peaches, kiwis.
Poor gelling:
- Strawberries, grapes, elderberries, rose hips, pears, sweet cherries.
