Description
What Is Pectin?
- Source: Extracted from citrus peels, apple pomace, or sugar beet pulp.
- Chemical identity: Complex polysaccharide rich in galacturonic acid units.
- Types:
- High Methoxyl (HM): Requires sugar and acid to gel; ideal for jams and jellies.
- Low Methoxyl (LM): Gels with calcium ions; suitable for low-sugar or sugar-free systems.
Key Benefits
- Gelling: Forms thermo-reversible gels in acidic and/or calcium-rich environments.
- Stabilization: Prevents phase separation in beverages and emulsions.
- Fiber enrichment: Adds soluble dietary fiber to functional foods.
- Clean-label: Plant-derived and widely accepted in natural formulations.
- Versatile texture control: Enables firm, elastic, or fluid gels depending on type and conditions.
Functional Roles
| Function | Description |
| Gelling agent | Creates structured gels in jams, jellies, and fruit preparations |
| Stabilizer | Maintains uniformity in acidic beverages and emulsions |
| Thickener | Adds viscosity to sauces, fillings, and dairy products |
| Fiber source | Contributes to gut health and satiety in nutrition products |
| Film former | Used in edible coatings and pharmaceutical capsules |
Applications by Industry
- Food:
- Jams, jellies, fruit fillings, dairy, beverages: Gelling, stabilization, and texture enhancement
- Pharmaceuticals:
- Lozenges, suspensions, capsules: Acts as binder, film former, and stabilizer
- Cosmetics:
- Gels, masks, creams: Provides viscosity and skin-friendly texture
- Industrial:
- Edible coatings, encapsulation, biodegradable films: Used for controlled release and eco-friendly packaging
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