Pectin

Pectin is a water-soluble fiber found in the cell walls and intercellular tissues of plants. Pectin is a powdery substance ranging from white to light brown, its presence in fruits helps the walls of the cells to connect better and also helps the ripening fruits to maintain their texture, staying firm, and not deforming. Unripe fruits have more pectin compared to ripe fruits; the pectin in overripe fruits turns into sugar, so the fruit without pectin begins to lose its shape. The primary sources of pectin in global mass production are the white peel waste of citrus fruits and apples. These days, Green Chemistry methods are used to extract pectin as a completely natural extract from plants, fruits, and vegetables to reduce waste production and convert them into useful materials, as well as to address environmental concerns. Different grades of pectin can be used as a thickening and thickening agent in various types of jam and marmalade, a gelling agent in vegetable jellies without animal Gelatin, a thickening agent in various drinks and juices, a filler and stabilizer in candies, a stabilizer in the ice cream, and dairy that prevent phase separation with providing water-in-oil emulsion.

Pectin, as a source of natural fiber, has many health benefits including the ability to slow the passage of food through the intestines and relieve diarrhea, reduce the risk of certain gastrointestinal diseases by aiding the excretion of waste materials from the intestines and cleaning them. Due to the bond with fats, can help reduce bad blood cholesterol (LDL), eliminate them, and prevent cardiovascular diseases; In addition, pectin can play an important role in preventing various types of cancer. Contact us for more information.