1. Pectin Uses In Food Industry
What is Pectin?
Pectin is a unique fiber discovered in fruits and vegetables. It is a key ingredient in jams and jellies and could be used as a fat replacer. It offers gelation, viscosity, texture, and protein stability for a number of food applications. It is a soluble fiber called a polysaccharide, which is a long chain of indigestible sugars.
When heated in the presence of liquid, the pectin expands and turns into a gel, making it a great thickener for jams and jellies. It also gels in your digestive tract after ingestion, a function that offers numerous health benefits. Most pectin products are created from apples or citrus peels, both of which are rich sources of this fiber.
This article provides an overview of what pectin is, its nutritional content and health benefits, and how it can be used.

2. Pectin Manufacturing Process
What is Pectin Made of?
Food-grade pectin is a high molecular weight polysaccharide that consists of two parts: more than 65 percent galacturonic acid, 35 percent other polysaccharides, and some small amounts of monosaccharides.
Pectin Manufacturing Process
The fundamental principle of pectin extraction is to break down raw pectin (in the form of raw pectin, pectic acid, and pectate) into
water-soluble pectin, which is then separated from cellulose, starch, protein, pigment, and other components.

3. Pectin Nutrition Types Of Pectin
Pectin offers little nutrition. Pectin is a fiber and contains hardly any calories or nutrients. It is a key ingredient in jams and jellies and is used as a soluble fiber supplement.
One fluid ounce (29 grams) of liquid pectin comprises :
Calories - 3
Protein - 0 grams
Fat - 0 grams
Carbs - 1 gram
Fiber - 1 gram
Powdered pectin has the same nutrient content. Neither the liquid nor powdered form consists of significant amounts of vitamins or minerals, and all of its carbs and calories come from fiber. That said, some products known as pectin dry mixes contain added sugar and calories. These mixes could also be used to make jams and jellies.
Types Of Pectin
There are three types of pectin if classified according to the degree of esterification (DE).
High Methoxyl Pectin (HMP) - DE > 50% (typically 55 to 75%).
Low Methoxyl Pectin (LMP) - DE < 50% (usually 20 to 40%)
Low Methoxyl-Amidated Pectin (LMAP) - <25% amidation, 25%
HMP and LMP have the same E number as E440i, while LMAP has a similar E number just as E440ii.
High methyl-esterified forms gels in high soluble solids and acidic systems, whereas low methyl-esterified forms gels in a much

4. Pectin Properties Pectin Advantages
broader pH and soluble-solids range, but needs the presence of divalent cations for gelling.
Commercial pectin is mainly extracted from citrus peel and apple pomace. If on the basis of origin, it could be divided into Apple
Pectin and Citrus Pectin.
Pectin Properties
Gel formation properties of pectin: The most significant use of pectin is based on its ability to form gels.
HM pectin forms gels with sugar or acid.
LM pectin needs the presence of divalent cations for proper gel formation.
Pectin Advantages
One of the attractive features is that the pH to which pectin has optimal stability matches the natural pH of fruit preserves. As compared with other hydrocolloids, this feature is unique to pectin.
Another advantage is associated with the texture which is physically and also organoleptically optimal.

5. Pectin Structure Pectin Benefits
Finally, it gives an excellent flavor release because of its relatively small molecular weight when compared to other hydrocolloids.
Pectin Structure
The basic structure of pectin consists primarily of D-galacturonic acid units, which are polymerized by α-1,4 glycosidic linkages, with some of the carboxyl groups on the galacturonic acid residues in the form of methyl esters (methylated).
The remaining carboxyl groups on galacturonic acid are present in the form of free acids or as salts of potassium, sodium, ammonium, and calcium. The percentage of total galacturonic acid reflects the purity of the pectin, which should contain not less than 65 percent of the food grade.
Pectin Benefits
Pectin, along with three other ingredients like cellulose, guar gum, and locust bean gum, is defined by the FDA as a dietary fiber that is beneficial to our health, with the following benefits.
Lowers blood sugar/blood pressure
Keeping cholesterol in the blood
Relieves constipation

6. Increase satiety and decrease energy intake
Pectin has the ability to reduce low-density lipoprotein (LDL) levels, therefore lowering cholesterol levels, and its ability to slow the passage of food through the intestine, relieving diarrhea. Pectin could also activate cell death pathways in cancer cells, indicating that pectins may play an important role in preventing certain types of cancer.
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