- Natural component, which is found in its natural form in nature. This natural substance is contained in some fruits and vegetables, and, like a natural preservative, warns them damage immediately after separation from the branch. The properties of pectin on the preservation of products and the attachment with mixtures of viscosity and denotomy was found in the 19th century. Due to the cheapness of the initial raw materials and simplicity of the process of obtaining an additive, it could not get around the manufacturers of food products. A decisive factor in favor of using an E440 supplement was the lack of harm to human health, and in a slight dosage - and benefit.

Pectin: Methods for getting

The dietary supplement is essentially polysaccharides, which are elements of the composition of the cell walls and intercellular formations in plant tissues.

The food preservative E440 is contained in citrus fruits, more precisely, in their peel. Almost 60% of the total pectin is obtained from the citrus skins: ,. For this purpose, used less often. The greatest concentration of the substance is contained in the zest - about 30%, while in fresh skins - only 6% pectin.

Approximately 30% of the entire global volume of preservative produced have an "apple" origin. In about 15% of the fruit, it is Pectin. Also, the E440 additive is obtained by processing sugar beet, which contains about 20% of the substance.

In nature, there are other sources of pectin: flesh, cake, and some types of algae, but they are practically not used as raw materials for the production of industrial scales, as cytrus waste, apples are the cheapest and favorable products in this regard.

Chemical characteristics of additives and its varieties

From the source products in various ways you can get several substances that are combined by the general name "Pectin".

Directly pectin is obtained by several reactions: first, the squeezing from raw materials is subjected to hot acid extraction, for example, nitric or orthophosphorus, after which the resulting substance is reactions with 95 percent ethyl, and the resulting precipitate is filtered and dried.

Pectages - salts obtained by treating the initial raw materials of sodium, potassium or calcium hydroxide.

Amidated pectin is the result of changing the structure of polygalacturonic acid molecules, where the ethereal groups are partially replaced by oxocusli derivatives (amides).

In the form of the substance is a powder consisting of small granules, while the content of flakes is permissible. Color - from light gray to beige or light brown.

The additive does not smell and leaves the acidic aftertaste and the feeling of jelly in the mouth. According to the degree of transesterification, geling and education speed, the jelly distinguish:

• high-esterified pectins (denoted by Latin abbreviation Hm), which are gel with medium and high temperatures, and only with the participation of acids and. They are used to prepare marmalands and marshmallows;
• loweterified (LM) - has a property of thickening at low temperatures and in the presence of the desired amount or other cations.

These types of additives have different solubility indicators: Hm pectins are well soluble in hot, swollen in cold. In ethanol, solubility is average. LM pectins in alcohols do not dissolve, but they have high solubility in rubble and water.

In addition, the substance may be insoluble and soluble: the first species is the component of the cell shell and the intercellular space, and the second is contained in the plant's juice.

By the formation of the gel is distinguished:

• type A rapid cage;
• type b middle cage;
• type in slow cage.

In maturing and softening fruits, insoluble pectins can go to soluble. Manufacturers offer the sale of the first and second grade additive - they are distinguished by gelling properties.

The substance is used as:

• stabilizer: It contributes to the formation and preservation of the stable structure and form of products;
• thickener: Pectin is involved in the formation of a mixture and adjusting its viscosity;
• moisture holder: Additive saves moisture in the product, does not allow it to dry and lose weight.

Application in industry

Due to the properties of the substance, it is used for the manufacture of food, pharmaceutical and cosmetology products.

Although it does not belong to preservatives, it has the weak properties of suppression of microflora development, therefore contributes to the extension of the storage period of products.

The most consumed of the food industry Pectin, falls on the sphere of making confectionery products:

• chewing jelly chocolates, fruit marmalade: Thanks to the addition of E440, the product does not dry, does not lose weight, the freshly persists, in addition, pectin emphasizes flavoring qualities and gives acid;
• passes and Marshmallows: Such products do not sneeze, have a bright taste and light tender texture;
• fruit fillings, jams, confiture: with pectin, especially apple, substances receive a homogeneous viscous structure without voids.

As part of dry mixes for the preparation of fruit drinks, additive is used to give a more natural smell. In drinking, juice drinks, with pectins, the role of a stabilizer and partially emulsifier are performed: they do not allow the liquid mass to decrease into components, in addition, they improve the taste of the beverage and extend its storage period.

Pectin is also in demand in the pharmaceutical industry: it is an auxiliary ingredient for the manufacture of candles, soft capsules, chewing tablets (as a gelling and capsulating substance), as well as mixtures and gels (prolongs the therapeutic effect of active ingredients).

In the field of making cosmetics and personal hygiene products, food additive is in demand as a thickener: it is used for shampoos, creams, lotions and toothpastes. In the gels with the lifting effect, the substance is one of the existing, as it contains galacturonic acid. Acid has the property of the deduction of moisture, smoothing wrinkles, increase the leather turgora.

For manufacturers of tobacco production Pectin - means for gluing damaged tobacco leaves.

The impact on the human body and use in medicine

The beneficial properties of the substance for the human body began to be studied in the past century.

Among them, scientists discovered such as:

• removal of slags, toxins and salts;
• removal of cesium isotopes, strontium, yttrium and other radioactive substances;
• preventing suction of harmful substances, antibiotic decay products;
• reduced level, reduction of hunger;
• normalization of the digestion process;
• anti-inflammatory effect in gastritis and ulcer of the stomach or duodenum;
• reducing blood sugar levels.

Pectin is often the component of various and weight loss, it is recommended to use people with a problem of overweight, since he, firstly, contributes to weight loss due to the disposal of toxic substances and slags, secondly, reduces appetite and extends a feeling of satiety, in -The referee, normalizes the process of splitting and learning food.

The substance is especially valuable for those who face radioactive radiation: the E440 additive contributes to the binding and removal of radioactive particles and salts of heavy metals. It is recommended to be taken as part of supporting therapy to combat the effects of radiation disease.

Pectin is permitted for use in children's and dietary nutrition.

The general prophylactic dose of consumption is about 15 g for an adult. For those who are in radiation unfavorable terrain, it can be increased to 35 g.

More than 50 g pectin is not recommended for a day. Given the amounts of substances that can contain food, from food to get such a dosage of additives is almost impossible. The only way to eat 50 g and more pectin is to use the corresponding number of bids or drugs with it in the composition.

Overdose turns the useful substance in harmful: when the rate of daily consumption is exceeded, allergic reactions may appear, violation of the digestive process (the fermentation process in the intestine is enhanced, meteorism and bloating). Also reduced the absorption of minerals:, calcium and, may deteriorate the digestibility and.

The food additive E440 was opened about two hundred years ago in France, and already in the 20s of the twentieth century, its production was delivered to the flow. Manufacturers managed to evaluate the cheapness of the component, its effectiveness as a stabilizer and thickener, and scientists focus on its safety for the health of children and adults.

Confectionery with pectin in composition is distinguished by natural aroma, pleasant taste with fruit sourness, delicate and stable texture, viscosity. Bakery products obtained by adding E440 more magnificent and air structure without voids, and margarine, cheeses and sauces - homogeneity, viscosity and thickness of the mixture. In addition, the substance contributes to the extension of the storage period of products.

In European Union, Russia, Ukraine, USA and Canada, the use of E440 supplements is allowed without establishing limit norms.

For the preparation of most desserts, we use a standard set of ingredients: flour, sugar, eggs, dairy products, a variety of nuts, fruit. If our task is to cook something slightly more difficult than quarreling, then without basic knowledge about gelation agents, we can not do at all. Jelly, compote, mousse, souffle, marshmallow, grazing, marshmallow ... and this list can be continued. Many desserts or their components cannot be prepared without gelatin, agar-agar or pectin. These three main gelling substances are needed to us for structure, stability and textures. But besides the "Unified Mission", all these ingredients are perhaps little in common. Who is WHO?! Or how to make each agent work on yourself, we tell and show.

Gelatin

Protein product of animal origin, which is made of pork skins, tendons, cartilage and bones by long boiling water. Gelatin is used to prepare both sweet and unsweetened dishes. Gelatin is produced in two forms: sheet and powder. In order to prepare gelatin to use powder soaked in cold water in a ratio of 1: 5. The sheet gelatin usually is usually added to a large amount of cold water and carefully pressed before use.

The clumsy gelatin is added to heated to 80-90 degrees, the liquid is either melted in a microwave or in a water bath, without bringing to a boil, and are combined with a warm tank mass. The most important rule when working with the gelatin is, under any circumstances it is impossible to boil. To obtain light jelly, 1.5-2 grams of gelatin per 100 grams are used. fluids for more stable jelly 4 gr onto the same 100 gr, for dense - 6 grams. This proportion is generally perfectly working for the gelation of fruit or berry puree and juices. More acidic berries and fruits require an increase in the percentage of gelatin in the recipe, and some generally separate dances with tambourines. For example, pineapple, papaya, ginger, melon, maracuyia and kiwi contain in their composition of enzymes, destroying protein compounds, so before gelading these fruits, you need to destroy these very substances by exposing them to heat treatment. In other words, these fruits need to be heated to a temperature not lower than 85С. In addition, acid, for example, vinegar or wine is also able to weaken the power of gelatin. But sugar, alcohol and lactose, on the contrary, enhance its gelling properties.

Gelatin is an indispensable ingredient for mousse cakes, marshmallows and jelly. In addition to its main binding function, the gelatin gives desserts a viscous, slightly stretching texture.

Powder or leaf? - The question that beginner confusers are often asked. In fact, it is only in convenience and habit. Both forms are equivalent to each other, so you can intercommunicate them. Pay attention to cost only for the power of gelatin, which is measured in the degrees of Bloom. Unfortunately, not all manufacturers indicate the power of gelatin on the label. If you use unprofessional gelatin, without specifying its strength on the package, it is most likely to be in the range of 180-200 Bloom. More accurate information on a specific gelatin brand you can search on the Internet yourself.

Agar-Aar.

The gelling powdered substance of plant origin extracted from red algae. The gelling properties of Agara are several times higher than the possibilities of gelatin. Therefore, to obtain a stable gel, just only 1 grams of agar per 100 grams of fluid.

In order to prepare a agar-agar to work, it is also soaked in a small amount of cold water (the proportion is the same as the gelatin), then the tagged mass is heated, added to it agar and boil for a few minutes. The main difference in working with agar, - the future jelly is necessarily boiling! Agar-agar begins to stick at a temperature of about 40 ° C, this is a rather stable gem. In addition, Agar-Agar is reversible. That is, if you incorrectly calculated its quantity and got too tight or too soft jelly, then the mass can be heated again and adjust the amount of agar. Agar-Agar is a magnificent assistant for the preparation of fruit and berry berry, also without it it is not possible to prepare the marshmallow, the bird's milk cake and much more.

Unlike the stretching texture when using gelatin, jelly on agar-agar is more likely becoming a loose texture, crumbly. It can be compared with "broken glass". It is due to the ambiguity of the structure of jelly on agar, he has both its fans and yarn opponents.

Pectin

Pectin along with agar-agar is a vegetable gelling substance, but in contrast to the second it is obtained from fruits and some vegetables. Pectin is widely used in confectionery production, because it can perform in completely different roles: a gelling agent, thickener, stabilizer, moisture holder.

Apples and citrus (orange, lemon, grapefruit, etc.) have the greatest pectin content, which is why the same apple and citrus pectins themselves are popular. The first is usually a bit darker than the second, but there is no fundamentally huge difference between them. Both pectin thermionality, which means that you cannot re-dissolve them when heated.

A completely different conversation is Pectin NH, or, sprout. The main difference (in addition to the price) is reversibility. This property allows you to adjust the texture to any side: from jelly to sauce. And if pectin is combined with agar-agar or gelatin, then we will get an infinite number of textural variations. It is for this variability of pectin especially to be appreciated among confectioners. In addition, it is the pectin in its pure form that gives the most natural texture for berry and fruit interlayers. For light gelation, a la confident is enough 2 gr. Pectin on 100 gr. Mashed, for a more stable result, increase this amount to 5-6 grams.

Regardless of the selected type of pectin, it is worth complying with the basic rules for its use. First, pectin is pre-mixed with sugar in proportion 1: 2 or 1: 3. Secondly, add pectin to the workpiece must be a neat "rain" at 50c, actively stirring the mass. Thirdly, after the introduction of pectin into the workpiece, it must be sure to boil around a minute. Well, and the fourth rule: lemon acid, which helps to fix the gelling mass are added to the liquid.

This additive is known as pectin. It is named indispensable in the human diet.

E-440 enters the body with food. It is contained in some fruits and plants:

• citrus (oranges, especially in their crust);
• soft fruits (plums, apricots);
• cherry;
• apples;
• sunflower;
• beet;
• carrots.

By extraction, pressing, it is obtained mainly from apples, as well as citrus.

History of appearance

The E440 substance was open in the XIX century. He was described by the Frenchman Henri Prakono in 1825. He was a pharmacist chemist.

The streaming production of Pectin did a hundred years after the opening.

REFERENCE. Today, the factories around the world produce almost 40,000 tons of this substance annually.

Properties and features

E-440 is a complex, high molecular weight polysaccharide.

Receive a substance from galacturonic acid.

It relates to a group of nutritional fibers: is a part of the cell walls and intercellular formations of fruits, plants, rootfields.

Pectin is attributed to a number of chemical and biological properties. He is:

• stabilizer (forms a consistency, retains the form);
• thickener, gelling agent (adds viscosity mixtures);
• soluble substance (not digested, not absorbed);
• clarifier;
• moisture holder (this prevents the rapid food drying, an increase in their weight).

Food supplement does not smell, taste as such. Consistency it is mucous. Color varies from white, beige to light brown. The resulting substance is supplied to the production of powder.

Pectin can be two types:

• soluble;
• insoluble.

The second form is called protopectin. It contains fiber of natural products. Safety of certain plants is rich in soluble pectin. Protopectin can become soluble with time: when fruits ripening.

What is necessary?

E-440 performs the following functions:

• deducts extra salts;
• eliminates heavy metals (zinc, mercury, lead, cobalt, molybdenum);
• removes harmful isotopes strontium, yttria, cesium;
• prevents suction of toxic substances, xenobiotics, anabolics;
• reduces cholesterol levels (by sorbing fats, bile acid, their further removal from the body);
• microbocyneu favors (leads to reproduction inside the human body of useful microbes);
• promotes better digestion of food (by increasing the viscosity of substances digested by the body).

Where applies?

This nutritional supplement is included in the list of allowed and secure everywhere. It takes very popular in a number of industrial directions.

IMPORTANT! E-440 is widely used not only due to its properties, but because of a small cost.

Pectin used B.:

• food production (as a stabilizer, moisture holder and thickener);
• medicine and pharmacology (often in the manufacture of drugs for the treatment of intestines, throat);
• cosmetology;
• cigarette production (to bonded tobacco sheets).

Products that can add E440:

• sweets (candy, grazing, jelly, marmalade, marshmallow);
• fillings of desserts, pies;
• ice cream, yogurts, other dairy products;
• children's and diet food;
• oil, ketchup, mayonnaise.

Dangerous or not?

Pectin is obtained by naturally: when eating certain products. Usually the average amount of incoming substance is about 4-5 grams / day.

ATTENTION. The World Health Organization, WHO, called E-440 harmless. No officially installed daily extremely permissible dosage.

Harm E440 does not bear and shown to children. It can also act as an anti-inflammatory and painkillers for peptic lesions.

Excessive use of products with the content of this additive is fraught with allergic reactions, digestive disorders and a decrease in the suction of the necessary minerals. This can occur when abuse of badies or pure pectin.

The benefits of E-440 are significantly and recognized by all researchers. Products with E-440 content are safe.

08.01.2018

It contains full information about the food additive Pectin: what it is and where you can buy, how to use at home and much more. Pectin is usually used in cooking as a thickener for jam. In addition, he became one of the new popular supersthers or useful food additives. Are the claims on therapeutic properties of pectin and whether it can harm health, read further.

Pectin is contained in fruit, berries and some vegetables (polysaccharide), which, when heated, with sugar, causes thickening and solidification characteristic of jams and jelly.

In other words, this is a gelling agent - a natural nutritional supplement (designated E440), designed to form gel-like textures of food products, like agar-agar. Without pectin jam, jams and jelly would be just syrup.

Pectin is added as a gelling agent, thickener, stabilizer or emulsifier to jams, jelly, jelly, pudding, yogurts, canned products, cakes, pie and other baking, drinks.

What pectin looks like - photo

Pectin looks like white, yellowish, light gray or light brown powder.

General

Pectin is contained in plants cellular tissues and supports them with elastic, dense, helps ripening fruits and berries for some time remain hard and keep their form when stored. When the fruit becomes overripe, pectin in it is destroyed to simple sugars that are completely water soluble. As a result, surpired fruits become soft and begin to deform.

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

But not all the fruits have enough of this natural substance, so that the jam, jam or jelly are needed - some will require either more preparation time, or additional addition of pectin.

Pectin and Acid Table in Fruit and Berries

The pectin structure is effectively associated with water in an acidic environment. Sugar increases the ability of pectin to gelation, and also affects the texture and consistency of jelly and jams when they are cooled and frozen. That is, the activation of the thicance will require high sugar content and some acids, for example, lemon.

Acid is a congument catalyst, it significantly reduces the reaction period. Pectin works without it, it just will glance much longer.

The level of pectin and acid in fruits and berries commonly used to prepare jams are conditionally divided into three groups:

• Group I: If the fruit is not overpremely, it has enough natural pectin and acid to form gel textures when adding only sugar.
• Group II: Low Natural Acid or Pectin, may require adding these substances.
• Group III: It is always necessary to add acid or pectin or both.

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

List of products with different levels of pectin

* Oranges, tangerines, grapefruit, lemons, Lime, etc. - Pectin a lot in the peel, but little in the flesh.

** Malina is always identified by researchers as containing little pectin, but many home cooks discovered that it often behaves as if she had a high level of this substance.

Fruits with low pectin content should usually be combined with fruits and high content to get good jelly. Also during cooking additionally add purchased or home pectin to compensate for its low level or speed up the process.

Gelatin and Pectin - What is the difference? Comparison

Gelatin and pectin both create transparent gels, but these are completely different products.

The main difference is that the pectin is a water-soluble fiber obtained from sea red algae, and gelatin - protein obtained from skins, bones, tendons, picking animals.

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

How to get in which products it is contained

Powdered pectin, which you find on sale, usually make apples.

Pectic substances for use in cooking are also obtained from citrus peel, sugar curtains, sugar baskets, sunflower baskets, pumpkins.

Pectin is obtained by water extraction of the corresponding edible plant materials, mainly of citrus and apple cake peel, followed by selective precipitation using alcohol or salts. The raw material used contains a large number of pectin with excellent quality and is available in sufficient quantities to make the production process more economical.

In the sale of pectin enters and in liquid form, and in the form of powder.

How to choose and where to buy

You can buy pectin both in large supermarkets and specialized pastry stores. If anything is not available, it can always be ordered online with delivery.

When buying a pectin, carefully read the composition on the label, since there are many products obtained by synthetic way: 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 is designed for heat-resistant jams, confortive and marmalade, gives a viscous texture that distinguishes them from ordinary jam. This kind is "irreversible", that is, to re-heat and dissolve it will not work.
• Pectin NH - suitable for dessert sauces, jelly-like coatings and jelly (both self-dishes and in the form of a layer for cakes). The thermo-image of this species allows you to experiment with a texture of a puree, turning it either into the sauce or in jelly.
• Pectin FX58 is ideal for the preparation of dairy jelly, sauces and mousses. It is able to interact with products containing calcium, such as milk and cream.

How and how much to store

Pectin in the powder is stored in a dry, protected place in a sealed container not more than 12 months. The shelf life of yellow pectin in an open bank is a maximum of 6 months, then he begins to lose its properties, and the product is frozen worse.

Liquid pectin prepared at home will be stored in the refrigerator during the week or in the freezer for 6 months.

Chemical composition

100 g of liquid pectin contains:

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

100 g dry pectin contains:

• 335 calories
• 0.3 g of protein
• 0.3 g of fats
• 0.3 g of ash
• 90 g Carbohydrates
• 8.6 g of 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.

Beneficial features

Pectin offers a range of healthy properties:

• It is a soluble fiber, which serves as a nutrient medium for beneficial bacteria, and also involved in the withdrawal of harmful substances through the digestive system. Pectines are practically not absorbed by the human digestive system, and work as enterosorbents.
• Pectin cleans the body from harmful substanceswithout disturbing bacteriological balance. Due to the ability of pectin substances not to split under the action of the enzymes of the stomach, as well as to interact with the ions of various metals, they are used as a prophylactic agent at the body intoxication with heavy metals.
• Reduces cholesterol levels. The research results showed that participants who took 15 grams of apple or citrus pectin daily with food for four weeks decreased the level of "bad" cholesterol by 7-10%. In subsequent experiments, receiving 6 g of citrus pectin daily for three weeks led to a decrease in LDL by 6-7%.
• Protects against colon cancer. According to research, nutrition rich in fiber, such as pectin, can be the key to preventing intestinal tumors. Scientists have studied the effect of pectin on the human colon cancer cells and found that it inhibits tumor growth. Researchers concluded that pectin and substances arising from the decay of pectin can protect against colon cancer.
• Helps with diabetes. The good news was that the use of products rich in soluble fiber, in particular pectin, helps to normalize blood glucose levels. The soluble fiber slows down the digestion and delays the emptying of the intestine. It helps slow down the absorption of carbohydrates from food, which maintains the level of glucose stable.
• Promotes slimming. The soluble fiber in pectin makes it fastened much faster, as it absorbs water during the digestion process. Also, soluble fiber slows down the absorption of carbohydrates. This allows you to preserve blood glucose level stable and delays a sense of hunger.
• Weakens diarrhea. Pectin increases the viscosity and volume of the chair and, thus, helps to alleviate the diarrhea. It is used in many drugs for treating diarrhea. Pectin, obtained directly from the fruit, supplies nutrients and "good" bacteria a large intestine and helps to restore its damaged tissues.
• Useful for joints. People with arthritis usually experience pain in the joints, stiffness, inflammation and are constantly in search of drugs that do not cause addiction. Pectin, which is naturally present in citrus, bananas, apples and some vegetables, binds to heavy metals and removes them from the joints. This is called chelating. The joints are damaged when heavy metals accumulate in them, and they become painful and rigid. Getting rid of heavy metals by chelating allows the body to self-end. Pectin also stimulates the production of a synovial fluid that protects the joints and allows them to function properly.
• Prevents bile stones. In some studies, pectin was found to prevent the formation of gallstones, and also effectively dissolve existing ones.

Pectin is available in the form of food additives that can be bought in a pharmacy if you are not afraid to purchase a low-quality product, but can be chosen among well-known world manufacturers. here.

Follow the instructions for use of pectin and be careful: excessive use is capable not only to benefit, but also harm.

Contraindications (harm)

The reception of a large amount of products with a high content of fiber and pectin additives can lead to some unpleasant consequences for the body:

• As a result of the use of a large amount of pectin, gas formation, pain and bloating may appear. Some people have no enzymes needed to destroy the fibers in the small intestine. As a result, the fiber remains untouched, and when it accumulates in the intestine, gases are formed, which lead to discomfort and bloating.
• Pectin helps to clean the intestinal tract, but in large quantities can cause diarrhea. If the diet occurs high fiber consumption, the absorption of other nutrients in the intestinal tract is reduced, and this may cause diarrhea. Therefore, it is recommended to take a large amount of water when taking such food additives as pectin.
• The fiber in the digestive tract may disrupt the absorption of important nutrients, such as calcium, zinc, iron and magnesium. Therefore, pectin and other nutritional supplements should be taken separately.
• Citrus pectin can cause an allergic reaction in people sensitive to oranges, lemons, etc. Some symptoms of the allergic reaction include digestive disorders and diarrhea.
• Pectin additives may affect drug absorption: due to the high content of fiber, the effectiveness of drugs is reduced.

Application in cooking

Jam is one of the most reliable ways to keep fruits and berries for the winter. That's when purchased Pectin can help the case: it significantly reduces the time required for sweet blanks.

How to make pectin from apples at home

At home, pectin can be made of apple waste - cores and peel. Freeze them as it is in the refrigerator until you get enough for the recipe. Be sure to use organically grown fruits if you use the peel. Trap, unripe apples contain more pectin than sweet and mature.

You will need:

• 1 liter of apples (cores and peel, or entire, sliced \u200b\u200b2-3 centimeter pieces).
• 2 liters of water.

How to cook:

1. Place apples in a saucepan and add enough water to cover them.
2. Bring to a boil. Reduce the fire and stew, periodically stirring until the apples become soft. It may take about an hour.
3. Remove from the heat and leave the colander, laid out by several layers of gauze for all day or night.
4. A little thick liquid, obtained after the filping - this is your apple pectin.

1. Heat pectin to boil.
2. Pour into clean glass jars, leaving the 1-centimeter space at the neck.
3. Close the covers and treat them on a boiling water bath for 10 minutes.

How to prepare citrus pectin

You can use any citrus records for this recipe, but the grapefruit is best suited because of its greater density.

You will need:

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

Cooking method:

1. Remove the color part of the skin of the skin with a grater.
2. Finely cut the remaining white parts.
3. Mix them with lemon juice in a small saucepan and let stand for 2 hours.
4. Add water and leave another hour.
5. Bring the mixture to boiling at high temperatures.
6. Reduce the fire and extinguish for 15 minutes. Remove the fire and let cool.
7. Straighten through the bag or several layers of gauze.

How to use ready-made pectin for jam

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

Before adding pectin into a liquid, combine it with other soluble powders, such as sugar.

Mix it with liquid and other ingredients using a manual blender.

• Use about ¼ glass of pectin on 1 cup of fruit or berries for jam.
• For jelly, take a glass of pectin on a glass of fruit juice.

Add powder pectin into a cool or warm mass (no higher than 45 s) and then bring it to a boil. If adding at a higher temperature, it will go with a lump and will be bad.

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

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

Powder and liquid pectin are not interchangeable, so always adhere to the original recipe.

Recipe for marmalade with pectin - video

Prescription Marshmallow on Pectine - Video

Strawberry Jam with Pectin in 5 minutes - Video Recipe

How to replace in the recipe

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

• Add fruits with a high content of natural pectin, such as apples, cranberries, currant and grapes. Mix them with low pectin fruits (strawberries, peaches) for a more dense jam. In the submerged fruits, as a rule, more pectin than in mature.
• The peel and the core of many fruits contain a lot of pectin. Sometimes they include jelly and jam recipes as a natural thickener, such as white pieces and orange and lemon peel.
• Increase cooking time. In this case, you do not have to look for what to replace the pectin and it will be possible to put less sugar. When the jam or jelly is booed, they naturally thicken, but it worsens a little taste.
• Use corn starch as a pectin substitute. Constantly stirring when cooking, as it is easily burning. Consider that liquids condensed with corn starch do not acquire a transparent appearance.
• In extreme cases, you can replace the pectin flavored gelatin. It will add a bright color and fruit flavor.

1 tablespoon of liquid pectin \u003d 2 teaspoons of powdered.

Nevertheless, the best alternative to the purchase of pectin is to make it yourself (recipe above).

Plant biomass is a source of producing environmentally friendly beneficial substances, a special place among which pectins occupy. Unique polysaccharides in the composition of cell tissue perform a protective function, increase the strength of the walls, normalize the water exchange.

It is Pectins to prevent a quick damage of torn vegetables and fruits, that is, they act natural preservatives.

The official name of additives is pectins (GOST 33310-2015).

International name - Pectin's.

Synonyms:

• E 440 (E-440), a number in the European codification;
• pectic acids;
• ramnogalacturonan;
• Pectine, German, French.

Type of substance

Saw in the composition of the food additive E225? Find out what it is, reading.

Benefit and harm

From the point of view of the body's provision, the energy reserve, vitamins and minerals of pectins are a neutral substance.

Diarrhea harm, abdominal pain can only bring excessive passion for food fibers.

Pectines are practically not absorbed in the body, acting by natural enterosorbents. It is the ability to bind and remove biogenic toxins, slags, the products of metabolism determines the benefits of substances.

Pectines in the composition of the products:

• normalize metabolism;
• improve the work of the digestive system;
• have bactericidal and anti-inflammatory effects;
• strengthen the immune system.

The uniqueness of pectins determines the structure of their molecules. Free carboxyl groups easily form chelate compounds with lead ions, cobalt, mercury and other metals, as well as radionuclides (cesium, strontium). Complexes are not sensitive to gastric enzymes and are output from the body, not absorbing.