What is Pectin?

Pectin is a source of water soluble fiber which has a gel- forming effect when mixed with water. It is defined as any of a group of white, amorphous, complex carbohydrates that occurs in ripe fruits and certain vegetables. Fruits rich in Pectin are the peach, the apple, the currant and the plum. The apples are the riches of fruits in Pectin.

  Medical Uses:

Apple pectin have an influence on:

  • Cholesterol, Lipoprotein and Bile Acid Metabolisms;
  • Arteriosclerosis;
  • Blood glucose level after a carbohydrate rich meal /diabetes mellitus type II/;
  • Binding heavy metals and their radionuclides;
  • Weight reduction;
  • Gastric diseases;
  • Hemostasis and wound healing.
              Use as a food additive:

The main function of pectin as a food additive is that it serves as a gelling agent used to impart a gelled texture to fruit based foods and to stabilize a multiphase foods. Apple pectin is used for:

  • fruit preparation for diary products;
  • stabilizer in the drinking industry;
  • the confectionary industry for making fruit jellies and jelly centers;
  • fruit and milk desserts manufacture;
  • preparation of breath and other grain products.