How to take pectin for medicinal purposes. Properties of pectin and the use of the substance as a food additive. Marshmallow on pectin: recipe

Food thickeners and gelling agents

Agree that today we have a wonderful opportunity to realize almost any culinary idea in the kitchen! But imagine how narrowed the flight of our imagination would be if we didn’t have such culinary helpers as thickeners and gelling agents in our arsenal… when it comes to desserts.

Fortunately, at one time our ancestors noticed the amazing properties of some products - their ability to gel and thicken. Therefore, we just have to figure out what thickening and gelling “agents” are, and successfully apply them in the right situations.

Thickeners and gelling agents are chemically linear or branched polymer chains with hydrophilic groups that physically interact with the water present in the product. Thickeners are carbohydrates (polysaccharides) of vegetable origin. They are obtained from land plants or algae. From brown algae, alginic acid E 400 and its salts E 401 ... 404 are obtained. The most popular gelling agents - agar (agar-agar) E 406 and carrageenan E 407 - are obtained from red seaweed, and pectin E 440 - most often from apples and citrus fruits. The exceptions are microbial polysaccharides - xanthan E 415 and gellan gum E 418, as well as gelatin (animal protein).

But in order not to get confused in the variety of existing types of thickeners, gelling agents and gelling agents, we will consider only the main ones - those that are used in everyday life in an ordinary kitchen.

Gelatin(from lat. gelatus - frozen, frozen) - protein product animal origin, it is made from pig skins, bones, tendons, cartilage and other things by long-term boiling with water. In this case, collagen, which is part of the connective tissue, passes into glutin. The resulting solution is evaporated, clarified and cooled to a jelly, which is cut into pieces and dried.

Gelatin is used in the manufacture of meat and canned fish, jellies, wines, ice cream, for the preparation of jellied dishes, mousses, creams, cakes, confectionery and other products.

They produce sheet gelatin and crushed. We will consider the differences in the properties and use of these two types of gelatin below.
Dry gelatin is a substance without taste, odor, transparent, almost colorless or slightly yellow.
There are 2 main ways to dissolve gelatin:

1. Dissolution with preliminary swelling in cold water. There are two varieties of this method, both of them require a lot of time, but the resulting solutions do not contain air:

• gelatin swells in cold water for a certain period of time (20 ... 40 min), depending on the size of its particles; swollen particles are then dissolved with stirring and heating to 60 ... 70 ° C;
• gelatin swells in cold water, then added to a warm liquid, for example, in sugar syrup in which it completely dissolves.

2. Dissolution with preparation of solutions in hot water. Dissolving in hot water allows you to quickly obtain solutions of gelatin of high concentration. Gelatin is added to water at a temperature of 90 ° C in a funnel of liquid obtained with vigorous stirring. After the addition of gelatin to the mass, the stirring speed should be reduced to avoid air entrapment. For this purpose it is recommended to use mixers with two speeds. If air entrapment does occur, keeping the solution at 60°C will allow the bubbles to escape and the solution will become clear. For the preparation of concentrated solutions, it is better to use gelatin with a large grain size, as they are easily dispersed without forming lumps. For rapid dissolution in the preparation of solutions with a high concentration of gelatin, the temperature of the water used should be 75 ... 95 ° C. It is possible to work at lower temperatures (60...75 °С), but the time of dissolution of gelatin particles will increase significantly.

Regardless of the chosen method of dissolving gelatin, it is necessary to observe the following rules for working with it and take into account the nuances of its use:

1. Gelatin solutions should never be boiled.
2. To avoid lumps, do not add water to gelatin, only gelatin to water.
3. Do not dissolve gelatin in the presence of acids and fruit juices.
4. After dissolving the gelatin, it is necessary to make sure that this process has passed completely, otherwise the concentration of gelatin in the final product will be lower than required, and the desired effect will not be achieved.
5. When adding fruits to gelatin, cut them into small pieces - from large pieces gelatin will be repelled.
6. IN raw pineapple, kiwi and papaya are rich in enzymes that break down gelatin.
7. Usual dosages of gelatin are 0.5-8% by weight of the product.

There are two types of gelatins on sale - A and B. Type A gelatins are obtained by acid treatment of pork skin collagen. Type B gelatins are obtained by alkaline treatment of bovine bones. With equal gelling ability with type B gelatins, type A gelatins have a lower viscosity and better shape-holding ability.
Sheet and powder gelatin. Sheet gelatin is used to obtain a gelatinous structure of finishing semi-finished products: creams, mousses, soufflés, jelly, fruit fillings, gels. Sheet gelatin is more convenient to use, because. does not crumble and does not require weighing (in Russia, the mass of one gelatin plate is about 5 grams, but it should be noted that the exact weight of the plate varies depending on the gelatin manufacturer). Unlike powdered gelatin, sheet gelatin can be soaked in any quantity. cold water. Gelatin leaves take only as much water as they need. It is more convenient to soak them one at a time - this way gelatin swells faster, and in general sheet gelatin swells very quickly - within 1 minute. (powder - at least 30 minutes). Powdered gelatin is soaked in a ratio of 1:5 (gelatin:water), as this type of gelatin does not know its measure, and can absorb more water than necessary.

Sheet gelatin can also be considered as a substitute for agar-agar. In this case, the ratio of the initial ingredients remains the same, but the agar is replaced with gelatin, increasing its amount by about 2 times.

Starch food product, white granular powder. Starch is deposited in bulbs, tubers, fruits, berries, as well as in the leaves and stems of plants.

Starch can be different types, depending on the raw materials from which it is made - potatoes, corn, arrowroot, sago, tapioca and other plants. In cooking, the most common types are potato and corn starches.

Application of starch. Firstly, starch is often used in conjunction with other types of grain flour (wheat, barley) in the composition different kind test. Another extensive use of starch is in jelly, fruit thick, in compotes, in sweet sauces, custards- as a means of creating the environment and consistency of this type of dish.

Different types of starch give far from the same density for the same volume of liquid. The densest consistency can be achieved with rice starch, then weaker with potato starch, an even softer consistency is achieved with cornstarch. In addition, the type of starch affects the taste of the dish, potato starch is most often used for savory dishes, unlike corn starch, which is more often used in the manufacture of desserts.

Features of working with starch:

1. Using potato starch in the preparation of the dough, such a dough must be kneaded not in water, but in milk, sour milk(matsoni, katyke) or on sour cream.
2. When used in the preparation of biscuits, starch must be sifted, because if it is not properly saturated with air, lumps will appear in the dough.
3. It is better to add starch to the dough together with flour or cocoa, depending on the recipe, carefully mixing the mass so as not to precipitate the protein or yolks.
4. Starch makes dishes more “tasteless”, reducing the expressiveness of the taste of the ingredients, so the use of starch should automatically cause an increase in the dose of other flavoring substances characteristic of a particular dish in order to maintain the taste of the whole dish at a normal level. So, for example, in thick jelly with an increased dose of starch, double (compared to the recipe) doses of sugar and citric acid should be added.
5. The more starch and less liquid, the denser, thicker the consistency of the dish. And vice versa - the less starch and more liquid, the thinner, thinner the consistency of the corresponding dishes. The first option is acceptable for making jelly, puddings and other similar products. For sauces, a smaller amount of starch is most often taken, because their main role is to add flavor to the dish, and the structure goes by the wayside.

When using starch in the preparation of a sauce or gliding, the procedure is as follows. First, the powder is diluted with cold water so that it does not freeze in lumps, then it is introduced into a boiling liquid, where the properties of starch are manifested in full force. After that, the mixture is boiled for another three minutes, stirring continuously, to slightly weaken the properties of starch and achieve a perfectly soft and elastic, without a hint of rubbery texture.

The scheme for brewing cream with starch is a little different. The starch is sifted, added to the yolks with sugar, and then the mixture is pierced with a blender. After that, the mixture is brought to a boil, boiled for the same three minutes, and as a result, a homogeneous elastic cream is obtained, without lumps and starchy taste.

Pectin- purified hydrocarbon obtained by acid extraction from citrus fruits (lime, lemon, orange, grapefruit), apple pomace, sugar beet pulp or from sunflower baskets. Pectin has a lot of advantages, and can act as a gelling agent, stabilizer, thickener, water-retaining agent, clarifier.

Pectin - widely used in confectionery production(for the manufacture of marshmallows and jelly, marshmallows, marmalade, fruit fillings), is used in the production of dairy products, desserts, ice cream, and even mayonnaise and ketchup.

Pure pectin, when consumed with food, does not create an energy reserve in the body, it is neutral, which functionally differs from other polysaccharides.

Pectin is an odorless powder from light cream to brown. Citrus pectins are usually lighter than apple pectins. In a humid atmosphere, pectin absorbs up to 20% of water, but it dissolves in excess water. Pectin does not dissolve in solutions with a solids content of more than 30%. When it enters the water, a particle of pectin powder absorbs it like a sponge, increasing in size several times, and only after reaching a certain size begins to dissolve. If the particles of pectin powder, when in contact with water, are close to each other, then, absorbing water and swelling, they stick together, forming one large sticky lump, which dissolves extremely slowly in water.

Three main varieties of pectins are commonly used in cooking: yellow pectin, NH pectin and FX58 pectin . Each of these types of pectin is used in certain areas of cooking, which is associated with differences in their properties. Let's consider this point in more detail.

Yellow pectin is irreversible, that is, it cannot be re-dissolved when heated. Therefore, this pectin is usually used for heat-resistant jams, jams and marmalade - it gives them that viscous texture that distinguishes them from regular jam. You need to know that the shelf life of yellow pectin in an open jar is a maximum of 6 months. Then such pectin weakens, and the product freezes much worse.

Pectin NH exposed to temperature - when heated, it dissolves, giving the product a liquid consistency, and when cooled, it solidifies. The reversibility of pectin allows you to "play" with the texture of the puree, turning it into either a sauce or jelly. Therefore, NH pectin is ideal for dessert sauces, jelly coatings and jellies (both on its own and as a layer for cakes). Involving other gelling agents in the recipe using this type of pectin makes it possible to obtain new dishes that are interesting in terms of properties and texture. For example, with agar, jelly will turn out to be more brittle and fragile, and when gelatin is added, it becomes more “rubber”.

Pectin FX58 has its own peculiarity - it can interact with products containing calcium, such as milk and cream. Therefore, it is ideal for making milk jelly, spum and foam. If necessary, FX58 can be replaced with NH - they are quite similar, but then you will need to change the dosage - the proportions of this type of pectin in dishes are somewhat different.

Features of working with pectin:

1. Any pectin must be introduced into the workpiece at 50 ° C of the heated mass, not forgetting to mix it with part of the sugar that goes to the recipe. This is necessary so that the pectin is evenly distributed, and does not seize in lumps (in this case, it will lose some of its gelling power).
2. It must be borne in mind that sugar granules are much heavier than those of pectin, so there should be two to three times more sugar.
3. After adding a mixture of sugar and pectin, the liquid must be brought to a boil, but boil no more than half a minute, and then remove from the stove and let cool. Pectin will begin to act when the mixture boils, and then, cooling down, will completely complete its work.
4. If you use yellow pectin, be sure to add citric or tartaric acid at the very end, diluting it first with water in a 1: 1 ratio. The acid fixes the yellow pectin and makes it work.

agar agar(from Malay agar - jelly), or simply agar, is a vegetable substitute for gelatin, which is obtained by extraction from red and brown algae growing in the Pacific Ocean, as well as in the Black and White Seas.

Because agar is a 100% plant-based substance, it is widely used by vegetarians and vegans as a substitute for gelatin. Agar is commercially available in the form of flakes (plates) or powder, it can be found in supermarkets, specialized stores, healthy eating and in online stores. Agar is tasteless, odorless and colorless, while it hardens more stably than gelatin, and even when room temperature dishes using agar do not lose firmness. Agar gives a feeling of fullness, which is widely used in the production of dietary products. In Asia, agar is also sometimes used as a remedy for indigestion.

Usage. Agar can be used in any dairy-free, vegetarian recipe instead of gelatin as a thickener. Agar is useful in the preparation of sauces, gelled desserts, custards and puddings. Important: agar-agar does not dissolve in cold liquid. It completely dissolves only at temperatures from 95 to 100 degrees. The hot solution is clear and of limited viscosity. When cooled to temperatures of 35-40°, it becomes a clear and strong gel, which is thermoreversible. When heated to 85-95°, this gel again becomes a liquid solution, again turning into a gel at 35-40°.

Features of working with agar:

1. Use in a ratio of 2 tsp. agar flakes for each glass of liquid in the recipe. Like gelatin, the agar must dissolve into the liquid by bringing the mixture to a boil at medium temperature and then boiling until swelling is complete, approximately five minutes. Then refrigerate the resulting composition before use.
2. Use 0.9 g of agar powder for every 100 ml of neutral liquid
3. Use 1.3 grams of agar powder for every 100 ml of acidic liquid

Pectin is a universal substance that is used both in the food and pharmaceutical industries. Its use is not harmful.

In the masses, he received the unspoken name "natural orderly". Consider what it is and what its benefits are.

Pectin - what is this substance?

Pectin is a chemical compound that is formed from galacturonic acid residues. In translation, the word means literally "frozen".

The additive is actively used in medicine, in the pharmaceutical industry in food production. Designated as E440. The polysaccharide absorbs moisture well, and after complete swelling it begins to dissolve.

The main features of pectin include:

• the ability to keep the shape;
• gelling;
• encapsulation;
• clarification;
• thickening (thickener);
• has a moisture-retaining property;
• is a good sorbent.

For mass use, the polysaccharide is intended in liquid and powder form. It can be found in supermarkets for home use. The substance can serve as a substitute for gelatin.

Pectin is found in many plants, vegetables, fruits and berries. It improves their stability during storage and prevents them from losing moisture.

The substance is mainly extracted from apples and citrus fruits, less often from root crops. Many foreign enterprises are engaged in its production. Citrus polysaccharide is usually lighter than apple.

IN Food Industry substance is used as a thickener. It is added according to GOST and TU to mayonnaise, fillings of confectionery products, marshmallows, marmalade. At home, with his participation, jelly and jams are prepared. In the pharmaceutical industry, it is used for shaping (encapsulating) tablets.

Where to buy pectin? It is sold in pharmacies in powder form.

What is useful?

Pectin is often included in body cleansing medications. It is a good sorbent. When ingested, it absorbs toxins and harmful compounds and removes them from the body.

Useful properties include:

Contraindications

When taking drugs based on pectin in large quantities, the opposite effect may be observed. This does not apply to fruits and vegetables - they contain a small dosage. You also need to moderately consume dietary supplements and industrial products, where its concentration is sufficient.

The main contraindication for taking in a concentrated form is children under 6 years of age. Caution should be used for cholecystitis, pancreatitis and peptic ulcer - during the period of exacerbation, it is not recommended to use pectin (dosage form).

At overuse the following side effects are observed:

• obstruction;
• reduced absorption of useful components;
• severe flatulence;
• fermentation in the intestines.

Note! In its pure form, pectin sorbent is sold in a pharmacy. Detailed rules of use are indicated in the instructions for use. A teaspoon ½ of the substance is mixed in a half-liter container. The resulting solution is cooled and taken twice a day.

Where is it contained?

Pectin diet for weight loss

Pectin is often used for weight loss. It helps to remove extra pounds and stagnant fat. The substance reduces appetite and improves intestinal motility, resulting in accelerated digestion of smaller amounts of food. With such a diet, the use of alcohol and coffee is prohibited. In the process of losing weight with the help of the substance, it is recommended to drink up to 2 liters of water per day.

The pectin diet lasts a week. During this time, it is possible to lose 3 kg. To achieve a better result, it can be extended for another week. Such a diet has an advantage over others, since pectins break down fats and cleanse the body.

Video about pectin and its properties:

The first day:

1. For breakfast, you need to prepare a dish: chop or grate three apples, season with lemon juice, add some nuts.
2. For lunch, a salad of apples, an egg (hard-boiled is suitable), parsley or cilantro is prepared.
3. Dinner - a couple of apples and an orange are cut.

Second day:

1. Breakfast: a bowl of boiled rice (basmati variety) without oil mixed with pre-grated apples.
2. Lunch: a few apples are baked in the oven. If desired, the menu can be diluted with baked pumpkin.
3. Dinner: peach or apricots and boiled rice (can be replaced with buckwheat).

Day three:

1. Breakfast: oatmeal mixed with finely chopped fruit, you can add apricot, blueberries.
2. Dinner: skim cheese and tangerine.
3. Dinner: A dish of quince, apples and walnuts is prepared for dinner.

Day four:

1. For breakfast, fresh carrots and apples, oatmeal are prepared (some fruit is also included there).
2. Dinner: pumpkin porridge with the addition of rice.
3. Dinner: baked apples with diabetic lemon syrup.

Day five:

1. Breakfast: oatmeal without oil with the addition of apricot.
2. Lunch: two boiled eggs and beetroot salad.
3. Dinner: For dinner, you will need raw grated carrots and some nuts. Mix everything thoroughly.

Day six:

1. Breakfast: hard-boiled egg salad, greens and apples. Topped with lemon juice.
2. Lunch: baked apples with nuts.
3. Dinner: fresh carrot and orange.

Day seven (conclusion):

1. Breakfast: cottage cheese with apricots or plums.
2. Lunch: baked pumpkin with lemon juice, boiled basmati rice.
3. Dinner: prepared for dinner fruit salad from apples, peach and orange.

Note. If you intend to continue the diet for another week, the diet is repeated every day.

During the pectin diet, you need to drink plenty of fluids. As drinks, decoctions of chamomile, St. John's wort, ginger-lemon teas, drinks with the addition of cinnamon and cranberries, fruit drinks are suitable. From black tea for a while you need to give up.

Important! With a stomach ulcer, disturbed acidity (in the direction of increase), the diet will not work. People with diabetes can add a sweetener to their meals.

Pectin is a useful substance that is used in pharmacology, food production, and medicine. It is found in vegetables and fruits, presented in a pure liquid or powder form. It is used to cleanse the body and for weight loss. One of the most popular procedures today is the pectin diet based on fruits and vegetables.

Often, when we are interested in the composition of a particular food product in a store, we have to deal with a component called pectin. This ingredient is a common ingredient sausage products, canned food, desserts, dairy products, mayonnaise and 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 the human body, and what is more useful than synthetic polysaccharide, which is present in many dietary supplements.

Pectin is a substance with gluing properties that is of plant origin and is found in many root crops, vegetables and fruits. In the food industry, pectins are used, 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? Large concentrations of pectin are famous for apples and oranges, as well as bananas, pears, dates, figs. Which apples have more pectin depends on the variety of fruits, their storage conditions and the degree of maturity.

Apples and oranges are high in pectin.

The benefits and harms of marmalade on pectin, creams, ice cream or marshmallows are assessed by the general properties of the substance and do not change depending on the finished food product. The low price of 1 kg of pectin is explained by the relative cheapness of raw materials and their availability.

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

But this does not prevent modern housewives and workers of large food industry enterprises from widely using it to prepare a huge number of dishes of modern cuisine.

It is important to note that the polysaccharide is one of the low-calorie foods, so many of the fair sex are trying to lose weight with it. The calorie content of pectin is only 52 kcal per 100 g of raw materials, while there are absolutely no fats in its composition.

Main Applications

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

So far, they have not figured out how to replace pectin and pharmacists who use this substance as the basis for the preparation of ointments and creams.
Pectin is even involved in the pharmaceutical industry

Often, pectin can be found among the additional components of tablets and other medicines that cleanse the human body, in particular its digestive tract and blood vessels, from toxins. 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 part of many masks and creams.

Pectin in cosmetology is a very respected and valuable ingredient, as it allows you to get 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 the use of pectin, if you consume about 15 grams of this polysaccharide per day, you can bring it to 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 excreted 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, the daily intake of pectin can reduce the risk of developing cardiovascular disease, myocardial ischemia, atherosclerosis, and the like.

pectins in food products more useful 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 allows the production of apple, citrus substrate, and in vegetables - powder and liquid stabilizer from beet pulp, sunflowers. Depending on what pectin is obtained from, the substance has certain beneficial features and has a beneficial effect on the body.

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

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

Regular use of pectin will ensure excellent health!

Very often, the question of what pectin is and how it is useful is asked by the fair sex who want to lose weight. The benefits of pectin for losing weight people are huge. It promotes the breakdown of body fat, improves blood microcirculation in the subcutaneous fat, and normalizes digestion. How to take pectin for weight loss? The recommended daily dose of polysaccharide for those who are struggling with excess fat is 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, it should be noted that the polysaccharide is not so harmless. The literature describes situations where the use of pectin can be harmful to health.
There are two options in which the harm of pectin is tangible:

If you use a lot of pectin, this can provoke:

• activation of fermentation processes in the intestine;
• violation of the act of defecation;
• development of flatulence;
• reduced absorption of nutrients, trace elements, vitamins.

That is why it is worth thinking about the use of pectin and limiting its use in the form of biologically active additives in order to exclude the development of side effects.

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 properties for the human body, 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, marmalade, 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 of intestinal infections, while not reducing the activity of friendly bacteria. Pectins are natural enterosorbents, as they are practically not absorbed by the digestive system of the body. 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 a natural source of 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. Besides fresh fruits 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!

Probably everyone knows about the benefits of pectin, whose properties have been known for more than 200 years. This substance, named after the Greek word pektos (hardened or curdled), is a sticky plant-derived polysaccharide derived from galacturonic acid. Pectin occurs naturally in many plants (vegetables, root vegetables, fruits, and some algae) and is classified as a soluble dietary fiber.

Getting a substance

Pectin was first obtained from fruit juice. In modern industrial production, food pectin is isolated by extraction of pulp (apple, citrus), as well as from sunflower heads and sugar beet pomace. The resulting substance is known as food additive E440. It is widely used in the manufacture of food products as a thickener, gelling agent, clarifier and stabilizer. Also in demand is its ability to retain moisture, facilitate filtration and the encapsulation process.

Natural sources of pectin are fresh fruits, berries and vegetables. Its maximum content is in apples, pears, citrus fruits, plums, bananas, peaches, blueberries, dates and figs. It is slightly less in carrots, green peas, pineapples, melons and berries (raspberries, strawberries, blueberries, cherries). Additive E440 for industrial use is produced in two versions: in the form of a powder or liquid.

Moreover, in the recipes, these forms are separately specified and are not replaced by each other. This is because the powder additive needs to be mixed with cold products (fruit mixes or juices), while the liquid additive is usually poured into the hot product after the cooking process is completed. For wide consumption, for example, for making jelly at home, pectin powder sold in bags has been used.

What are the benefits of pectin?

The benefits of this substance are mainly due to its ability to bind and remove toxins, radioactive elements, heavy metal particles and pesticides from the body. At the same time, the natural bacteriological balance is not disturbed. It also has a beneficial effect on metabolism, which is expressed in improving the functioning of intestinal motility, normalizing peripheral blood supply, lowering cholesterol levels and stabilizing redox reactions.

Due to the content of pectin in products - fiber, soluble in water and almost indigestible by the intestines, their use allows you to remove harmful substances that enter the body. Therefore, pectin-containing dishes are necessarily included in the diet of people working in hazardous industries with heavy metals and high pollution.

But they are also suitable for regular meals as a means of improving the intestinal microflora and creating optimal conditions for the reproduction in the body of beneficial bacteria involved in the digestion process. Their daily consumption in an amount corresponding to daily rate substances in their pure form (about 15 g) can have a beneficial effect on the condition of the stomach in case of peptic ulcer.

This is due to the enveloping and moderate anti-inflammatory effect of pectin substances on the mucous membrane. At the same time, natural fruit and berry ingredients should be preferred to dietary supplements based on them.

Where is pectin used?

They and industrially manufactured analogues are actively used in the confectionery industry, in the manufacture of ice cream, various desserts, marshmallows, marmalade, marshmallows, jelly, fillings for flour products. Additives with pectin are also needed in the canning and dairy industries, are part of sauces and combined oils, and are also used in the pharmaceutical production of such an absorbent as Activated carbon. A substance derived from apples is more commonly used by manufacturers confectionery, and the one based on citrus fruits, for canning and for dairy products.

The additive E440 is known to the ordinary consumer, first of all, by the composition of sweet fruit preserves: jams and jellies industrial production. You can use it at home as well. By knowing how to make jam with pectin, you can save time and get a product with a larger volume and a stronger fruity flavor.

Moreover, the result obtained will not need to be checked for the ability to solidify. Preparations with pectin, in which berries and fruits are not heat treated for as long as when traditional way conservation, better preserve vitamins and useful trace elements. They require less sugar, making them low in calories.

The latter property, together with the cleansing ability of pectin, served as the basis for their use for weight loss. They bind easily digestible carbohydrates and do not allow them to be absorbed in the gastrointestinal tract in full. In addition, a person who daily consumes about 500 g of fresh fiber of vegetables and fruits, it is easier to fight hunger.

The action of the popular pectin diet, most often apple, is based on this, which allows you to part with 3-4 kg of excess weight in a week. Also many preparations containing pectin, specifically designed to cleanse the body, improve digestion and control weight, are produced today by the pharmaceutical industry.