Pectin – what is it? The answer to this question is of concern to many, therefore, we will immediately begin the article with a definition. Pectin is a polysaccharide that is obtained from citrus fruits and fruits. It was discovered relatively recently, about two centuries ago, by Professor A. Brakonno from plum juice.
After examining all of its properties and qualities, pectin is called the “sanitary man of the human body.” Once inside, it absorbs harmful substances and removes them, which allows the internal organs to work better..
It is of plant origin and is found in many fruits. Pectin belongs to soluble dietary fiber. It is familiar to many as the food additive E 440. Now it is widely used in the pharmaceutical and food industry, thanks to its main property – gelling and the ability to create a product structure.
Externally, the substance looks like a fine-grained powder of light beige or brown color and has no smell. Citrus supplements are lighter than apples..
Pectins, getting into the water, suck it like a sponge, gradually increasing in volume. And only after that the process of dissolution occurs..
Types of pectin and its calorie
All types of pectins are divided into three groups:
HM – high methoxy pectins. The most popular and widely used. Make up 70% of the total market, use for the production of various confectionery products (candy, marmalade, jams, etc.)
LM – low methoxyl pectins. Their manufacturing process is more complex, so they are more expensive. Used for products with the addition of “bio”.
LMA – amidated pectins. During manufacture, they undergo additional treatments that change their functional properties. Most often, these substances are present in the compositions of low-calorie jams and fillers for yogurt or jam.
In industry and at home, this substance is used in two forms: powder and liquid extract. They are not interchangeable and each of them is used in its own way. The powder is dissolved in juice or mixed with fruit, and the liquid extract is added only to hot products. In stores, pectin can often be bought in bags of powder.
The benefits and harm of pectin
Like any product, pectin can bring both benefits and harm. From a medical point of view, the following advantages of using this substance can be noted:
- improving the metabolic rate in the body;
- lowering blood cholesterol levels;
- improvement in the circulatory system;
- normalization of the gastrointestinal tract (anti-inflammatory and analgesic effect);
- excretion of heavy metals, toxins and other harmful substances;
- reducing the risk of heart disease and cancer;
- normalization of the intestinal microflora;
- participates in the process of accelerating the splitting of fats, which leads to weight loss.
Take pectins in quantities exceeding the norm is also harmful. This can lead to the following consequences:
- increased fermentation process and excessive flatulence in the intestine;
- impaired absorption of substances such as: zinc, magnesium, iron and calcium;
- the appearance of constipation;
- pain in the intestine;
- violation of the absorption of proteins and fats.
Pectin overdose can occur only with the additional intake of dietary supplements. In its natural form, in the composition of fresh fruits and vegetables, this polysaccharide will not harm. People who constantly use pectin, have healthy, elastic, clean skin.
High Pectin Products
The recommended rate of pectin intake is 25 g per day. It is better to consume it in its natural form. Then it will be better absorbed by the body and bring only benefits. The record for the content of this useful polysaccharide: apples and oranges. In their fiber, the content of this substance reaches almost 2%..
There are other equally useful fruits that are required to enter the diet of a person who cares about their health, these are:
- lemon, grapefruit, lime;
- persimmon, mango;
- blueberries, strawberries and cherries;
- fresh pineapples;
- plum berries;
- dates and figs.
The daily rate is difficult to use in its natural form, for this you need to eat almost a kilogram of fresh fruit or berries. But even with regular intake of at least 15 grams, a person will feel a significant improvement in his condition. It is very useful to drink fresh juices, at the same time recommend to use them with the pulp. In order not to lose useful pectins.
The scope of pectin, and how to make it yourself at home
Get pectin from the marc of fruits and berries. In the food industry it is used for cooking: jam, jam, jelly, marmalade, mayonnaise and ketchup. This polysaccharide and good conservative. In pharmacology jelly-shaped capsules for powder are made from it. This substance is also included in the composition of many masks and face creams. And in the tobacco industry it is used as glue to join damaged tobacco sheets..
You can buy it in the store, but cooking at home itself has a lot of advantages. First, you can be completely confident in its environmental friendliness and quality. Secondly, it will be a 100% natural product, without chemical impurities. The cooking itself is simple and does not take much time..
For its preparation, it is better to take apples from your own garden or buy fruits from your region..
- water – 120 ml;
- fresh apples – 1 kg.
- Washed and dried apples need not cut 8 slices. You do not need to clean them;
- In a saucepan with a thick bottom you need to put the sliced apples and add water;
- Boil over low heat, do not boil for 30 minutes, while constantly need to stir;
- We take another container, cover it with a nylon sieve, and transfer the boiled apples to it;
- Juice that will drain into the container contains pectin. It can be preserved in jars or frozen in ice tins..
How to take powdered pectin
Now on sale there is a choice of powdered pectin. It can be made only from apples or with the addition of citrus. For allergy sufferers, it is better to dwell on substances derived only from green varieties. Like any other adsorbent, pectin should be taken in between meals. To achieve a positive effect, you must adhere to the following rules:
- Before you start receiving you need to read the instructions;
- ½ h. Spoons of pectin dissolve completely in 500 ml of boiling water;
- The cooled solution should be drunk a glass, twice a day;
- It is important to drink more fluids during the day in order to avoid painful sensations in the intestinal area..
The positive effects of the supplement can already be seen and felt after one week of regular use..
Who can not take it?
For those who want to improve their health, using pectin, you need to know that its reception is not always possible. There are diseases that are a direct contraindication for taking the powder. It:
- peptic ulcer of the stomach or intestines;
- acute cholecystitis;
- diseases associated with iron deficiency in the body;
- use caution in people prone to allergic reactions.
The basic rules of cooking dishes with pectin and popular recipes
Using pectin as an ingredient in a dish is useful. But there are some rules and culinary tricks, you need to know them before you start cooking:
- It is necessary to strictly follow the instructions indicated on the industrial packaging of the polysaccharide;
- You can not use an expired supplement;
- Preparing dishes with this substance over high heat, stirring constantly, it is not recommended to leave them on the stove unattended;
- In order to reduce the amount of foam during cooking, you can add half a tablespoon of butter;
- To store jams and jams with pectin, you need to choose small jars. And the place should be cool and dry. This will extend the shelf life..
|sugar –||500 g|
|pectin –||20 g|
|water –||100 g|
|tangerines –||20 pieces|
|Time for preparing: 60 minutes||Calories per 100 grams: 94 Kcal|
Tangerines always remind New Year’s holiday. Therefore, opening a jar of such a jam, you plunge into the magic of winter.
- Tangerines clean and squeeze the juice out of them (better juicer);
- In a saucepan, pour juice and water in a ratio of 1: 3. After boiling, reduce the heat, and evaporate the moisture for another 10 minutes;
- Pectin mix with sugar and add to boiled juice;
- Cook the jam for another 14 minutes. It should become darker and more viscous, but fluid;
- We shift the jam in small sterilized jars and roll.
This useful and tasty dish is easy to surprise your home and guests..
- sugar – 400 g;
- pectin – 20 g;
- grape juice – 1 liter.
Cooking time – 2 hours.
Calorie – 255 kcal.
- We pour a pack of purchased grape juice into a saucepan and put it on a small fire;
- When it warms up, we add pectin and mix it very long and thoroughly, until the final dissolution;
- After the mixture boils, add sugar and boil again.
- Remove from heat, pour into molds and put in the fridge to freeze..
Useful jelly on pectin in our video:
Enjoy your meal!