What Does Pectin Do For The Body?

Pectin is a valuable water soluble dietary fiber. Pectin can lower blood fat, cholesterol, anti-radiation, heavy metal ions, laxative and anti-cancer effects. Pectin can also help weight loss as it is a fiber, people can feel full after eating it. At present, products that use pectin have been used in domestic medicines and health products, such as pectin secreting gastric bowel from laxatives, which is used to remove the body’s heavy metals, lead, etc. Different with other dietary fibers, the pectin’s structural characteristics make it have good water solubility and high viscosity, can absorb heavy metals and other cations and toxins, promote gastrointestinal motility, and can be fermented by the intestinal flora in the large intestine to produce short The fatty acids in the chain lower the intestinal p H value, kill harmful bacteria, and promote the proliferation of beneficial bacteria.

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E440 Pectin property

Appearance

light yellowish powder. No smell, soluble in 20 times the water is in a viscous liquid.

What is the function of pectin

Function as gelling agent, thickening and stabilizing in food.

Solubility

Pectin must be completely dissolved to ensure full utilization and to avoid heterogeneous gel formation. Any lumps formed during the preparation of the solution leads to loss of gel strength because the pectin lumps are not active. To produce a good pectin solution it is recommended that the pectin is pre-blended with sugar in the minimum ratio of 1:3 and dissolved preferably in hot water (85 – 90°C), at a soluble solids content below 20% using a suitable high-speed stirrer. Pectin will not dissolve in media where gelling conditions exist.

Storage stability

Pectin should be stored in a cool dry environment. At increased temperatures, above ambient, the degradation of pectin will occur due to the reduction of molecular weight. The optimal pH for pectin is between 2.8 and 4.7.

Viscosity

Pectin solutions show lower viscosity compared to other thickening agents. Polyvalent salts (such as Ca++ and Mg++) increase the viscosity of LM pectin solutions. In calcium-free solutions the viscosity drops when the acidity is increased.