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).

Main characteristics

Pectin is complex polysaccharides that are part of plants and some algae. Finished additive has a type of powder. Shades of substance are different - from white, light gray to beige and light brown.

E440 properties:

• good solubility in alkalis and water;
• the inability to dissolve in alcohols;
• density - 580 g / dm3;
• lack of smell;
• easy sour taste leaving the feeling of mucus.

The additive is obtained from vegetable seals. Raw materials serve:

• citruses (especially peel; main source giving 60% pectin);
• apples (gives 35% of world E440);
• sugar beet (is considered accessible and inexpensive).

Pectin is contained in grapes, watermelon, sunflower, zucchini, cucumbers, algae and other plants, but they are rarely used to extract E440.

Additive combines three substances:

• directly pectin (plant squeezes subjected to hot extraction with mono-zone acids are precipitated with ethyl, filtered and dried);
• pectin amidated (vegetable raw materials are treated with hydroxide, receiving salts);
• pectages (formed as a result of replacing the ether groups on amides due to changes in the structure of polygalacturonic acid molecules).

Purpose

Pectin is responsible for performing many technological tasks. The additive serves as a thickener, emulsifier, stabilizer, jelly former. As well as filler, color retainer and moisture agent.

Impact on human body health: benefit and harm

The E440 is considered a safe additive that does not cause negative consequences. Pectin is useful and enters the body together with vegetables and fruits. To maintain a good health condition, it is enough to use 4 g of substance per day. In areas with a bad environment and production with harmful conditions, the dosage should be increased by 3-4 times. The World Health Organization (WHO) did not define the maximum permissible supplement rate, since it is harmless, but it is not recommended to use more than 50 g per day.

Pectini is a strong absorbent that derives from the body toxins, bile acids, slags, ions of heavy and radioactive metals. E440 additive helps to cope with intoxication.

Useful influence of the substance:

• reduces the amount of harmful cholesterol in the blood;
• establishes metabolism;
• strengthens immunity;
• improves digestion;
• has an anti-inflammatory and bactericidal effect;
• promotes weight loss.

The additive can cause the development of allergic reactions. Overdose threatens diarrhea and stomach pain.

Application

E440 additive is used in the confectionery, bakery and dairy industry. It is also part of many drugs and cosmetics (Table 2). The substance creates a viscous gel, protects the structure of the products, stabilizes, prevents drying. And also holds moisture, prolongs the shelf life, increases the resistance to the effects of negative factors, emphasizes the taste and aroma.

Table 1 - Basic areas of use of pectin

Table 2 - the norm of the food additive content of E440 pectin in products according to Sanpin 2.3.2.1293-03 of 05/26/2008

Legislation

E440 is a safe food additive that does not require high costs and benefits the body. In this regard, it is actively used in all countries of the world without restrictions.

Russian legislation regulates the use of E440 in food products based on SanPiN 2.3.2.1293-03 of 26.05.2008:

• p. 3.16.33 of hygienic regulations for applying carriers of fillers and solvents fillers;
• p. 4.2.13 of hygienic regulations for applying food additives for the production of subsequent mixtures for healthy children over five months;
• clause 4.3.17 of hygienic regulations for applying food additives for the production of foods for healthy children of the first year of life and for nutrition of children aged from a year to three years;
• p. 4.4.8 hygienic regulations for applying food additives for the production of special dietary products for children under three years.

The use of E440 is provided by GOST 29186-91 "Pectin. Technical conditions."

Read more about Pectina told in the video below.

The invention relates to the food industry, can be used as a gelasting agent for the preparation of jelly and marmalands. The method of obtaining a peeling agent from vegetable raw materials provides for the soaking of the dried zetraria of Icelandic at 20-30 min in water with a temperature of 5-10 ° C, which is then pressed, removing excess water. They move, washed in boiled water with a temperature of 30-35 ° C and soaked for 60 minutes. Next continues to be soaked for 18-24 hours in the soda solution at the hydromodule 1:10, washed again and continue to soak in boiled water 24-48 hours, press and remove excess water. Next is carried out grinding raw materials. Boiled 50-60 minutes in water. Fix the decoction and dried. The finished gelling decoction is used in the production of marmalands, jelly, jelly, fuel, etc. As a result of the implementation of the method, a product with high food and biological value is obtained, edible raw materials are rationally. 4 Z.P. F-lies, 1 tab.

The invention relates to the food industry, can be used as a gelasting agent for the preparation of jelly and marmalands.

A number of methods for producing pectin from citrus waste, which are the predominant raw materials of the pectin industry abroad. Methods are based on the extraction of chopped dried raw materials with hot water, solutions of organic and inorganic acids, filtration, vacuum evaporation of the extract, precipitation of pectin from the removal extract ethanol or acetone with a subsequent separation and drying.

A known method of obtaining a jelly marmalade, which provides for the joint swelling of the studder (gelling agent) and crushed citrus frills in water at 18-20 ° C for 35-40 minutes, while the squeezes are taken in a native state in an amount of 10-20% of the total mass of the finished Product, introduction into a swollen mixture of sugar and nutritional supplements, pre-roofing of the mixture at 80-85 ° C, the introduction of flavoring additives and re-roofing 96-99 ° C and the formation of a finished product.

The disadvantage of the known method is that crushed citrus squeezes are a perishable component requiring significant costs for its storage, and also contains a significant amount of reduction sugars, which leads to a deterioration in the quality of the finished product.

Another source for industrial preparation of pectin is apple refillaments. Various methods for producing pectin from apple refillaments are known (for example, from the description of the author's certificate of the USSR No. 1399303, CL. From 08 in 37/06, op. 05/30/88). Methods are based on the extraction of hot water, aqueous solutions of organic and inorganic acids of dried raw materials, follow the deposition of pectin from the filtrate with acetone or ethanol and its cleaning.

The source with high pectin content is sunflower baskets. However, due to difficult extraction, industrial obtaining it is difficult.

In this regard, the research of new efficient and cost-effective sources - pectin is one of the topical tasks of the food and medical industry.

The closest way to the proposed method is a known method of extraction of pectin from vegetable raw materials (copyright certificate of the USSR No. 840043, CL. From 08 in 37/06, OP. 1979), including the preparation of raw materials, its preliminary processing 0.1; 0.2 hydrochloric acid in 50-70% ethanol followed by hydrolysis extraction with 12% aqueous sodium acetate at 40-45 ° C and pH 6.0-6.5. The known solution allows you to obtain a pectin concentrate with a high gelling ability.

The disadvantages of the known solution are the multi-stage process, its duration, pre-processing is carried out within 3 hours, extraction within 4 hours. In addition, there should be a significant consumption of reagents, in particular ethanol, which is used at the stage of pretreatment and washing of treated raw materials from chlorine before extraction.

Methods for the production of marmalands, differing in types of raw materials used as a jelly-forming basis:

Fruit-berry - based on a gelling fruit-berry puree;

Jelly - on the basis of studders (jelly-forming agents);

Jelly-fruit - based on studders in combination with a gelling fruit-berry puree.

In the known methods of production of jelly as a gelatinent agent, gelatin, agar, agaring, Furcellaran, belonging to the group of polysaccharides of the complex composition, which are obtained from some seaweeds are used. They are soluble in hot water and with cooling solutions form students. Durable students are obtained at a concentration of agar 0.3 ... 1%; Agareid - 0.8 ... 3% by the mass of the jelly. But they are fairly expensive and "capricious" in production require special production for the processing of marine algae or protein raw materials (for gelatin).

The presence of an acid adversely affects the study-forming ability of the agar and agaroid due to hydrolysis of the latter. Due to the inability to use some types of acidic fruit and berries limited assortment of products.

The hydrolyzing effect of the acid is reduced by adding buffered salts (sodium lacques or ditrium phosphate).

Preservatives are added to ensure the guaranteed storage time in the jelly mass: benzoic acid, etc.

The present invention is aimed at eliminating the above deficiencies of the well-known technical solutions and on its use can be obtained the following positive result: the use of the Zhelentian agent's zeling agent may make it possible to use jelly and marmalands of increased biological value in therapeutic and preventive nutrition of a large group of people suffering from various types of diseases .

The essence of the present invention is as follows.

An alternative source of pectin, which is currently widespread, is the use of Zetraria Icelandic.

Many northern peoples use lichens as food. They are abundant both in mainland and in island tundra. Basically, the use of representatives of the Parmelin family are found. Lichens of these species wear the general folk name "Deer Moss", contain 70-80% of carbohydrates close to chemical nature to cellulose, more than half of whom are well absorbed by the human body. They are characteristic of their peculiarity to swell and dissolve in hot water, and from aqueous solutions to precipitate Tanin.

Lichens also contains 3% of proteins, up to 2% fat, vitamin B 12, wax, gum, a bitter substance zetrarine, lichen acids with high antimicrobial properties (a musty acid that serves to obtain the antibiotic preparation of binana) to 30 chemical elements.

Use lichens from ancient times. All summer harvests them, dried in the sun, and they dry very quickly and well, fully retaining their natural appearance and painting.

From the crushed lichen during cooking, a thick mucous decoction is obtained - a jelly, which is well absorbed by the body, enhances the release of gastric juice, excites the appetite, regulates the activity of the gastrointestinal tract, is used as a therapeutic agent for the diseases of the respiratory tract as an anti-round agent, for the treatment of lung tuberculosis in The form of ragger with milk, for the treatment of cardiovascular diseases.

The method of application is very simple: the dried lichen is grinding into the powder and add to the finished food - soup, porridge, chowder. Icelandic lichen has a bitter taste, so it is pre-wedged in water, then dried and crushed, powder is added to food or brew and used.

The culinary use of lichens is due mainly to the gelling properties of their decoctions. At the same time, these decoctions enrich dishes and culinary products with minerals and vitamins. In order to study the zhetting ability of the brassing of zetraria Icelandic, the influence of the concentration on the viscosity of the beams after their cooling was determined.

The relative viscosity of zeotraria permeals reaches the greatest value at the ratio of water and lichen 1: 0.8. With a ratio of 1: 0.7, a jelly is based on, which can later be used in culinary purposes.

The use of the gelling properties of the ceasepires of Icelandic, recipes and technologies for the preparation of jelly, jelly, fuel presented in the table were developed.

The peculiarity of the proposed technical solution is that the production technology has been developed, according to which Zeetraria Icelandic is pre-soaked at 20-30 minutes in water with a temperature of 5-10 ° C, then pressed, removing excess water. They move, washed in boiled water with a temperature of 30-35 ° C and soaked for 60 minutes. Next continues to be soaked for 18-24 hours in soda solution, whose hydraulicodul is 1:10, washed again and continue to soak in boiled water 24-48 hours, pressed and removed excess water. Next is carried out grinding raw materials. Boiled 50-60 minutes in water. Fix the decoction and dried. The finished gelling decoction is used in the production of jelly, jelly, fusey, etc.

Using the gelling properties of the ceasepires of the Icelandic, formulations and technology of manufacturing marmalands, kissels, jelly, fuel were developed.

Method of cooking jiele

Fresh berries are crossed, wash, press juice and store it in the cold. Zeter Icelandic is prepared according to the developed scheme. Cooked decoction of zetraria is connected to the mezgoy, bring to a boil and filter.

Sugar is added to the resulting decoction, they are adjusted to a boil, pressed the juice of berries pressed earlier. Ready sweets are bottled into vases or glasses. Surface sprinkled with sugar.

Jelly prepare in the same way.

Method of making marmalade

For marmalade, decoction is prepared in the same way. The fruit-berry mass is boiled with sugar to the content of dry substances 60-65%, is wiping through a sieve, connects with a leaky decoction of zetraria. The mixture copes 10-15 minutes. Finished welded mass is molded in various ways on the molding conveyor.

The invention allows to obtain a product of high food and biological value with certain therapeutic and preventive properties, as well as rationally use the most valuable quorus-free edible raw materials. Production can be organized at any enterprise producing jelly and jelly marmalands.

1. The method of obtaining a sealing agent from vegetable raw materials, including the preparation of raw materials with a separation of the extract and its concentration, characterized in that the dried zeter of Icelandic is used as vegetable raw materials, and the short-term soaking of 20-30 minutes is pre-carried out in water with a temperature of 5- 10 ° C, then pressed, removing excess water, move, washed in boiled water with a temperature of 30-35 ° C and soaked for 60 minutes, continue to be soaked for 18-24 hours in soda solution, whose hydraulomodule 1:10, again It is washed and continue to soak in boiled water 24-48 hours, press and remove excess water, then the raw materials are crushed, boiled 50-60 minutes in water, the decoction is filled and dried and used in confectionery products containing a gelling agent.

Pectin (E440), especially low-substituted, has a high complex-forming ability, due to which he contributes to the removal of heavy metals and radionuclides from the body. The recommended daily consumption of pectin substances in the diet of an adult healthy person is 5 ... 6 g.

Almost all thickeners and gelling agents, with the exception of starch and gelatin, are soluble ballast substances. They are not absorbed and not digested. In the amount of 4 ... 5 g per reception for a person, they are usually light laxative. In accordance with the recommendations of JECFA, the DSD of the overwhelming majority of thickeners and gelling agents is not limited. The shelf life of dry thickeners and gelling agents, in accordance with the requirements of GosanaPidadzor of the Russian Federation, from six months to two years. They must be kept in a dry place and be protected from direct sunlight and long exposure to heat. Capacities in which the additive is stored must be tightly closed after the selection of each portion. All hydrocolloids are a favorable environment for the development of microorganisms, so when working with them, the rules of production sanitation and hygiene should be especially carefully followed.

The behavior of the main hydrocolloids in water systems

[Food and biologically active additives: LA tutorial Mayurnikova, M.S. Kurakin 2006.]

Pectini, along with Galactomannans (guar gum and gum of the horn tree), are the main representatives of the group of heteroglycans of higher plants.

Pectini (E440) is called a group of high molecular weight gee-roglikanov (Pektos - Greek. Curved, frozen), which are included in the cell walls and intercellular formations of higher plants, and through side chains are connected to hemicellulose, for example, a halactane, and then cellulose fibers. In such a related form that has the name "protopectins", they are not soluble in water. In the chemical nature of pectins, hetero-polysaccharides are the basis of which they constitute the Ramnogalacturonany. The main chain of the polymer molecule form derivatives of polygalacturonic (pubed) acid (polyuronides), in which the residues of D-Ra-lacturonic acid are connected with 1.4- α- glycoside bond. The main chain of polygalacturonic acid in the solution has a form of a helix containing three galacturonic acid molecules in one turn. In a polygalacturonic acid chain unevenly through 1,2-α- glycoside ties include L-frame molecules (6-deoxy-l-mannopyranoses), which gives a polymer zigzago-like molecule.

A portion of the carboxyl groups of polygalacturonic acid is usually esterified by methanol (pectic acid), and a part of secondary alcohol groups (C2 and C3) in some cases acetylated. Pectin molecules are usually from several hundred and thousands of monomeric residues, which corresponds to an average molecular weight of from 50 to 150 thousand. By chemical modifications, some of the free carboxyl groups can be translated into an amidated form (amidated pectins).

Fragments of peckening and pectinic acid molecules are presented in Fig. 9.4. Salts of peckening acids received the name of Pectages, pectinic salts - pectinates.

In industry, pectins are obtained by acid or enzymatic hydrolysis (exchange reaction between the substance, in this case, the pectin-containing material, and water) under conditions that ensure the cleavage of glycosidic bonds connecting pectin molecules with neutral polysaccharides and not affecting the more durable glycosida bonds in the polymer pectin molecule, and Also, the ester bonds in high-efficient pectins molecules.

In classical methods, hydrolysis is carried out by solutions of mineral acids (NS1, H2SO4, HNO3, H3PO4) at a pH of about 2 and a temperature of about 85 ° C for 2-2.5 hours. At the same time, the molecularragalacturones are moving into the solution, from where, after cleaning and Concentration, they are extracted by various technological methods, for example, precipitation of ethanol. The precipitated pectin is dried, crushed and standardized by adding glucose (dextrose) or a retardator - salt of monovalent cation and food acid (dairy, wine, lemon), slowing the gelation process.

In some cases, the degree of esterification of the isolated pectins is specially reduced, for which the concentrated liquid extract is subjected to controlled de-esterification with acid, alkaline or enzymatic (using the pectinserase enzyme) methods. The fastest is the alkaline deterification method under the action of sodium or ammonia hydroxide (ammonolysis process).

Depending on the degree of esterification of pectin, it is conventionally divided into two subgroups: highly intended (esterification degree of more than 50%) and low-esterified (esterification degree of less than 50%).

Currently, several types of pectins are produced separated from various sources of raw materials and differ in composition and functional properties: high-efficient (apple, citrus), low-esterified (beet, from sunflower baskets), as well as combined pectins from mixed raw materials of varying degrees of esterification.

These pectins are distinguished by the nature of the distribution of carboxyl groups along the length of the pectin molecule: in apple pectins, this distribution is uniformly, and, for example, in citrus - no.

From low-esterified pectins are more in demand are non-amidated, which are used in preparation, for example, dry kissels, diabetic confectionery products.

The peculiarities of the chemical structure of pectin molecules, in particular, the degree of esterification, determine the differences in their physicochemical properties, main among which are solubility, gel-forming ability and ability to interact with metal cations and proteins.

The solubility of pectins in water increases with an increase in the esterification of their molecules and a decrease in molecular weight. Pectic acid, in which the molecule is not contained esterified carboxyl groups, is not soluble in water.

At room temperature under intensive stirring conditions in 100 ml of water dissolves from 4 to 8 g of pectin, at a temperature of 60-80 ° C - about 10 g, that is, the maximum concentration of the aqueous pectin solutions can be 10%. Solubility rises in the presence of sugars.

Due to the presence of dissociating free carboxyl groups in pectic molecules, their aqueous solutions have an acidic reaction (for 2.5% of the pH pectin solution of about 3).

The formation of gel structure in pectin solutions occurs as a result of the interaction of pectin molecules between themselves and depends on the characteristics of the structure of the molecular weight molecule, the degree of esterification, the nature of the distribution of carboxyl groups. In addition, the temperature of the gelation is influence the temperature, pH of the medium and dehydrating substances.

The formation of the spatial structure of the gel can occur in two ways: a) by changing the power of electrostatic repulsion of pectin molecules in the presence of dehydrating substances (sucrose) in the acidic environment (sugar-acid gelation); b) with the participation of ions of polyvalent metals.

The type of association of pectin molecules is determined by the degree of esterification. High-esterified pectins form gels in the presence of an acid (pH 3.1-3.5) with the content of dry substances (sucrose) at least 65%, low-esterified - both in the first type and in the presence of ions of polyvalent metal, for example, calcium, regardless of The content of sucrose, in a wide range of pH (from 2.5 to 6.5). High esterification pectins form high-elastic gels that tend to return to the initial state after changing the shape during mechanical shift.

Low esterification pectins, depending on the concentration of calcium ions, can produce various gels on consistency - from highly viscous (not restoring the initial form after deformation) to highly elastic.

The complexing capacity (the formation of cyclic complexes of polyvalent metals) of various pectins depends on the content of free carboxyl groups, that is, the esterification degrees of pectin molecules, and does not depend on their molecular weight.

The ability of pectin molecules to bind polyvalent cations increases with a decrease in the degree of esterification and increasing the degree of dissociation of free carboxyl groups (that is, with an increase in the pH of the medium), and relative to various metals varies in a series:< Mn < Сr < Hg < Fe < Ni < Со < Сu < Zn < Sr < Cd < Ва < Pb.

Molecules of high-esterified pectins can form pectin-protein complexes. At pH 4.0-4.2, they interoperaffize with milk casein molecules, which leads to a change in the overall charge of protein molecules and ensures their physical stability in an acidic environment.

In addition, pectins, as soluble food fibers, are physiologically valuable food additives (functional ingredients), the presence of the traditional diet in food products contributes to the improvement of human health. The specific physiological effect of soluble dietary fibers is associated with their ability to reduce cholesterol in the blood, to normalize the activity of the gastrointestinal tract, to bind and remove some toxins and heavy metals from the body. The recommended daily consumption of pectin substances in the diet of a healthy person is 5-6 g.

[Nechaev A.P., Traubenberg S.E., Kochetkova A.A, Food chemistry, 2003]

Pectines E440A. Pectines belong to the group of heteroglycans. The main chain of the polymer molecule is polygalacturonic (impedic acid), a part of the molecules is esterified by methanol - methoxylated galakuronic (pectinic) acid. The pectin's head chain also includes a frame (deoxymannopyranosis), arabinosis, xylose.

Depending on the degree of esterification of pectins, divided into subgroups:

High-efficient esterification degree of more than 50%;

Low esterified with esterification is less than 50%. Industry produces pectins of various types and properties: apple, citrus, beet, from half ate. The solubility of pectins in water increases with an increase in the degree of esterification and a decrease in molecular weight. Pecting acid in which there are no eeeric group is insoluble in water. The solubility of pectins increases in the presence of sugars and in an acidic medium at pH 3.5. The main property of pectins is a gelling, stabilizing the ability, which is used in the confectionery and canning industry, the production of fermented dairy products, ice cream.

The formation of the gel structure occurs in two ways:

By changing the forces of electrostatic repulsion of pectin places in the presence of dehydrating substances (sucrose, organic acids);

With the participation of polyvalent metals (more than calcium).

Pectin additives harmless, their content in the products is 0.03- 2.0%. Low esterification pectins are able to form comprehensive compounds with zinc ions, nCA, cobalt, strontium, radionuclamps and remove them from the body. Pectines reduce the level of holistrine in the blood, normalize the activities of the gastrointestinal tract. Therefore, it is recommended to use for cleaning the body from foreign substances. Chipboard is 5-6 g pectin per day.

[Educational materials "Food concentrates and supplements of processing products" Kasymov S.K., Ph.D., 2013]

Many have heard of such a product like pectin. However, he remains for most mystery. In fact, polysaccharide is known over 200 years ago and has a mass of positive properties.

Pectin is an illuminator and thickener of plant origin, widely used in the food industry and pharmaceutical. In the natural environment, it is found in root and fruits.

Polysaccharide has several varieties. The most popular - cytrus and apple. The substance is registered as a dietary supplement E440. It can often be seen on packaging of ketchups, jelly products, dairy products, mayonnaise, candies, and so on.

The main purpose is to use in food as a stabilizer and thickener. Production - industrial way.

What is the benefit of pectin for the human body, can he harm? How to use a substance while losing weight and are there any contraindications? Let's figure it out in detail.

Pectin is produced by extracting the flavor of fruits or vegetables (carrots, apples, lemons, bell peppers, oranges, cherries, drain, mandarins, eggplants, pumpkins, beets, persimmas). A thickener is produced in the form of a liquid extract or powder. It does not have aroma, taste, in color - light sandy.

Use: in the production of desserts, dairy products, desserts, cooking. The liquid substance is added to hot products, pectin in powder is mixed in fresh when cooking beverages, jelly.

Thanks to its useful properties, polysaccharide is also used in the medical sphere in the manufacture of special capsules for medical preparations. The pectin adhesion is added in the manufacture of cigarettes. The considerable benefit of the substance and in cosmetology, based on the substance is produced a variety of cosmetics for skin care and face skin.

Composition, calorie

• alimentary fiber;
• water;
• vegetable proteins;
• carbohydrates;
• fats.

Calorieness 100 g of product - 52 kcal. This allows you to widely use pectin for weight loss with maximum health benefit.

Useful properties of pectin

1. Natural polysaccharide leads to a norm of digestive, metabolic processes, improves intestinal peristalsis.
2. Cleaning the blood system.
3. Promotes rejuvenation, prevents the processes of aging.
4. Positive affects the work of the pancreas, the urogenital system, the liver.
5. It is a preventive tool from the development of cancer.
6. Beneficially affects the cardiovascular system.
7. Enhances immunity.
8. The risk of oncological diseases is reduced.
9. Protects the gastrointestinal mucosa from the impact of negative factors.
10. It has pronounced anti-inflammatory, knitting, antimicrobial, regenerating, enveloping properties.
11. The state of the gastrointestinal tract in gastritis, ulcerative disease, meteorism, heartburn is improved.
12. The risk of stroke, diabetes, infarction is reduced.
13. Prevents the development of atherosclerosis.
14. Recommended with increased mental or physical exertion.
15. Preserves bacteriological balance of the gastrointestinal tract.
16. The synthesis of minerals, vitamins increases.
17. Reduces the level of "harmful cholesterol".
18. Normalizes stools during constipation, inclusive with chronic.
19. Cleans the body from harmful substances, rotting products.
20. Improves skin condition, eliminates wrinkles.

The benefits of pectin is obvious. It is no coincidence that it is based on special diets for people who seek to lose weight without harm to health.

What products contains pectin?

Pectin in vegetable products:

1. Vegetables: pumpkin, cabbage, eggplants, cucumbers, onions.
2. Fruits: apples, pears, apricots, plums, peaches, melons.
3. Roots: beets, carrots, potatoes.
4. Citrus: oranges, nectarines, lemons, grapefruits.
5. Berries: gooseberry, currant red and black, grapes, blueberries, strawberries, watermelon.

The most pectin in citrus crusts. Much of this substance and apples. On an industrial scale, purified polysaccharide is obtained from citrus or apples. Sometimes sugar beets are used as raw materials. Also, the source of mining can be a basket of sunflower.

In the food industry is a permitted additive E440. It is in many desserts and not only. Without it does not cost the manufacture of such products:

1. ice cream;
2. marshmallow;
3. yogurt;
4. paste;
5. drinks Juice-containing;
6. marmalade;
7. filling for candy;
8. jelly;
9. mayonnaise;
10. ketchup;
11. jam;
12. spread;

Possible harm, contraindications

It is contraindicated with allergies, individual intolerance.

Long-term reception of the polysaccharide reduces the digestibility of beneficial macro and trace elements, may cause meteorism.

Overdose does not cause side effects, if you use pectin in pure form, in vegetables, fruits, in which the high content of polysaccharide.

Pektin for weight loss

Nutritionists called Pectin's "ideal weight loss means" and counted it to the list of the best dietary products. This is explained by the minimum calorie and high content of valuable substances, dietary fiber.

If you add 20 g of substance to the daily ration of 20 g, you can get rid of a day from 300-400 grams of excess weight. Under the condition of proper nutrition: not overeating, not abuse of sweets, bakery products, oily food, alcohol.

The weight loss process occurs due to the purification of the body from harmful substances and rapid fats. Based on polysaccharide, a special diet has been developed. If there are no contraindications, weight loss will bring the maximum benefit to the body.

Seven-day pectic diet

It is important to accurately stick the diet and not to make any changes to it. The diet helps to get rid of 6-10 extra kilograms per week. Moreover, in the reviews you can read how thanks to the pectin, some managed to throw out 7 days from 12 to 15 kilograms. The diet uses fruits with pectin content.

First day

In the morning: a light salad with 300 g of apples, grated on a shallow grater, 20 g of chopped walnuts, one tablespoon of lemon juice.

Dinner; Salad with crushed apples (200 g), boiled with an egg, fresh greens (cilantro, dill, basil, parsley).

In the evening: 600 grams of apples (bake in the oven or eat in the raw form)

Second day

Breakfast: boiled rice without adding seasonings, salts (150 g), mixed with 300 g of apples, grained finely.

Lunch: 200 grams of baked apples, seasoned with fresh lemon zing and juice.

Dinner: Rice porridge on water without salt (100 g).

The third day

In the morning: Salad with the addition of low-fat curd (80-100 g) and crushed apples (200 g).

Dinner; Treaded finely apples (300 g), mixed with a tablespoon of honey and 20 g of chopped walnuts.

In the evening: 140-150 g of degreased cottage cheese.

Fourth day

In the morning: Salad with 100 g of apples and 200 g of carrots (vegetables and fruits are rubbed finely).

Lunch: Apple-carrot salad, similar to the morning, but with the addition of two dessert spoons of fresh lemon juice and a dessert spoon of any natural honey.

Dinner: 350-400 g of apples flavored with honey baked in the oven.

The fifth day

In the morning: a light salad of two or three boiled eggs and boiled beets (150 g).

Lunch: 400 g of apples (fresh or baked).

Dinner: 350-400 g of carrots, grated finely, with a tablespoon of honey.

Sixth day
Everything is as well as on the first day of the diet.

Seventh day
All similar to the second day of the week.

Important! Throughout the day, it is necessary to drink at least 7-8 glasses of liquid (mineral water without gas, tea without adding sugar, herbal decoctions). It is necessary to return to the usual diet gradually, introducing gradually food. You can repeat the diet after a break, after 1.5-2 months.

Pectin is an incredibly useful natural polysaccharide, which will be useful for everyone. Entering it into his daily diet, you will noticeably improve the state of health, you will feel the tide of strength and energy.