Citrus pectin what. Eau de toilette rating for women

Pectin or pectin is a gluing substance, a polysaccharide formed from galacturonic acid residues and present in most higher plants - fruits, vegetables, root crops and some types of algae. Being a structural element of tissues, pectins help maintain turgor, increase plant resistance to drought and long-term storage.

Pectin, as a substance, was isolated 200 years ago from fruit juice by the French chemist Henri Braconnot. The first factories for the mass production of pectin were built in the 30s of the twentieth century.

The use of pectin

Pectin is widely used in the food and pharmaceutical industries. In medicine, pectin is used to make physiologically active substances that have beneficial properties for human health. In addition, the structure-forming properties of pectin make it possible to use it as a drug encapsulating agent.

Pectin substances on an industrial scale are obtained from citrus and apple pomace, sunflower baskets and sugar beet pulp. In the food industry, pectin is registered as an additive called E440 and is used as a thickener for the production of fillings for sweets, jelly, marmalade, marshmallows, ice cream, juice drinks.

There are two forms of pectin obtained industrially: liquid and powder. The order of mixing products during their preparation depends on the form of the substance: liquid pectin is added to a hot, freshly cooked mass, powdered pectin is mixed with cold juice or fruit. With the help of packaged pectin, you can make jellies and marmalades from berries and fruits.

Useful properties of pectin

Experts call pectin the natural "orderly" of our body, since this substance has the ability to remove poisons and harmful substances from tissues: pesticides, heavy metal ions, radioactive elements, without violating the natural bacteriological balance of the body.

The benefits of pectin are due to the effect of the substance on the body's metabolism: it stabilizes redox processes, improves peripheral circulation, intestinal motility, and also lowers blood cholesterol levels.

Pectin is practically not absorbed by the digestive system of the body, being, in fact, soluble fiber. Passing along with other products through the intestines, pectin absorbs harmful substances and cholesterol, which are excreted from the body along with it. Pectin also has the ability to bind ions of heavy and radioactive metals, due to which it is included in the diet of people who come into contact with heavy metals or are in a polluted environment.

The benefit of pectin also lies in its ability to improve the intestinal microflora, to have a moderate anti-inflammatory and enveloping effect on the gastric mucosa in case of ulcerative lesions, to form optimal conditions for microbiocenosis - the process of reproduction of microbes useful for the body.

All of the above properties of pectin allow us to recommend this substance as a component of the daily diet of every person.

The daily intake of pectin, which significantly reduces blood cholesterol levels, is 15 grams, however, pectin supplements should be preferred to eating ordinary fruits and berries.

pectin in foods

Sources of pectin are apples, bananas, oranges, grapefruits, nectarines, pears, peaches, dates, blueberries, plums, figs. There is less pectin in melons, pineapples, cherries, blueberries, strawberries, raspberries, green peas.

• Citrus peels - 30%;
• Apples - 1.5%;
• Carrot - 1.4%;
• Oranges - 1-3.5%;
• Apricots - 1%;
• Cherries - 0.4%.

Sweets should not be considered as a source of pectin, because in order to get an amount of a substance similar to the content of pectin in foods, you need to eat about 7 packs of marmalade.

Pectin for weight loss

The cleansing properties of pectin allow it to be used as a component of a weight loss diet. A person who eats the recommended dose of pectin per day, which corresponds to about 500 g of fruits and vegetables daily, needs less food to get rid of hunger. The benefits of pectin are based on its ability to bind "bad" carbohydrates, preventing them from being completely absorbed from the digestive tract.

Pectin is very effective for weight loss in the presence of "stagnant" fat: when weight has been gained for many years. Natural fiber delicately cleanses the body of cholesterol, toxins and toxins, allowing not only to cope with fat deposits, but also to improve the body. Nutritionists are sure: the use of 25 g of apple pectin will allow you to get rid of 300 grams of excess weight per day.

An example of a pectin diet that will allow you to get rid of 3-4 kg in 1 week:

• 1 day. For breakfast, a salad of three grated apples with walnuts, seasoned with lemon juice, is eaten. For lunch - a salad of one boiled egg and one apple, mixed with green onions and parsley. For dinner - five apples;
• Day 2 Breakfast - a salad of three apples plus 100 grams of boiled rice. Lunch - Three boiled apples with lemon juice, 100 grams of boiled rice without salt. Dinner - 100 grams of boiled rice without salt;
• Day 3 Breakfast - a salad of three grated apples, 100 grams of low-fat cottage cheese without sugar. Lunch - a salad of three apples with two walnuts, seasoned with two tablespoons of honey. Dinner - 100 grams of cottage cheese;
• Day 4 Salad of one apple and three carrots. Lunch - a salad of one apple, three carrots with lemon juice and 1 teaspoon of honey. Dinner - four baked apples;
• Day 5 Salad of 1 grated beetroot and 1 carrot. Lunch - 3 tablespoons of oatmeal, two boiled eggs, one boiled beetroot. Dinner - carrots mixed with 1 teaspoon of honey;
• Day 6 Repeats the menu of the first day of the diet;
• Day 7 Repeats the menu of the second day of the diet.

The use of pectin for weight loss eliminates the use of alcohol, coffee and smoking. The pectin diet should be accompanied by a plentiful drink of pure water, green tea or herbal decoctions without sugar.

Apple diet is indicated for people suffering from diseases of the gastrointestinal tract, liver and gallbladder. Despite the benefits of pectin for diseases of the gastrointestinal tract of varying severity, for chronic diseases (gastritis, enterocolitis, stomach ulcers), it is recommended to boil or bake the entire daily norm of apples in an oven.

Contraindications

The excessive use of pectin as dietary supplements (it is quite difficult to get an overdose of a substance from natural sources) can lead to a decrease in the absorption of minerals (magnesium, calcium, zinc, iron), digestibility of fats and proteins, flatulence and fermentation in the colon.

For the first time, pectin molecules were derived from fruit juice about 200 years ago. With the advent of high-tech devices on an industrial scale, the substance is extracted by extraction from such raw materials:

• Sugar beet cake
• sunflower baskets
• Fruit pomace
• citrus peel

In the food industry and at home, two types of pectin are used:

1. liquid extract
2. dry powder

Depending on the type of substance, it must be used correctly. Dry powdered pectin dissolves perfectly in cold liquids, while liquid pectin is used exclusively for hot mixtures. The nutritional value of pectin is low - 100 g of the substance contains only about 50 kcal. However, it should be remembered that when the product is added to desserts and sweet drinks, their calorie content increases.

The nutritional purpose of the substance is wide. It is mainly used as:

• clarifier
• Thickener
• gelling agent
• Stabilizer

This natural polysaccharide is added in the manufacture of marmalade, Turkish delight, fruit fillings, ice cream. It gives the product a good consistency and compacts their structure. Pectin can also be found in cosmetics (as part of creams and gels). Pectin analogues are agar-agar, gelatin or corn starch, however, the benefits of pectin in its natural form are much higher than those of its substitutes.

Harm

Is pectin harmful?

Since pectin is a natural substance and is part of everyone's favorite vegetables and fruits, it only benefits the body. Is pectin harmful to the body? The negative impact of this polysaccharide can only be in case of individual intolerance and oversaturation of the body with pectin.

When abused, the following manifestations are possible:

• Severe flatulence, fermentation
• Allergy
• Violation of the microflora of the small intestine
• Colic
• Diarrhea
• Rash, feeling unwell

Is pectin in its natural form harmful? Certainly not. It is impossible to eat so many fruits or vegetables that the concentration of pectin in the body exceeds the norm. However, you can easily face an overdose of a substance if it is part of food supplements (BAA).

Abuse of the polysaccharide is fraught with malabsorption of such useful substances as calcium, magnesium, iron, zinc, and can lead to their deficiency in the body.

Benefit

Pectin: benefits

Due to the naturalness and harmlessness of this substance, its use does not cause side effects and pectin can be included in the diet of pregnant and lactating women. The polysaccharide is not harmful to children either - however, children under 6 years of age should consume it exclusively in its natural form, as part of fruits and vegetables.

The benefits of pectin are explained by its composition - it does not contain fats and organic acids. This substance contains:

• Alimentary fiber
• Carbohydrates
• Vitamins of the PP group
• disaccharides
• Sodium, calcium, phosphorus, magnesium, iron

In the people, pectin is called "the orderly and purifier of the body." It gently affects the digestive system and frees from the accumulation of harmful substances. Pectin is not absorbed into the digestive tract, but gently passes through it, freeing the intestines from toxins and radioactive metals. That is why pectin is recommended for people living in polluted regions and in contact with harmful substances.

The benefits of pectin for the body are in the following properties:

• Activates disturbed metabolism
• Improves intestinal peristalsis
• Removes toxins, heavy metals and harmful compounds
• Improves the blood circulation process
• Reduces the risk of cancer and heart disease
• Promotes weight loss
• Rejuvenates body cells
• Removes cholesterol
• Reduces blood glucose levels

Due to its astringent and enveloping properties, pectin is used for ulcers, gastritis as an anti-inflammatory agent and for mild pain relief. The substance is widely used in pharmaceuticals - soluble capsules for medicines, as well as suppositories, gelatin tablets are made on its basis.

Where is pectin found?

Eating about 15.25 g of natural pectin daily helps to cleanse the body of harmful deposits and bring the metabolism in order. It is known that this substance is contained in many foods loved by all, but its maximum concentration is found in beets, peaches, apples and oranges.

Pectin is also found in the composition of such products: apricot, cherry, melon, potato, pumpkin, carrot, cranberry, currant, gooseberry, lemon, cabbage, fig, persimmon.

It is important to remember that the maximum concentration of this substance is in the pulp and peel of the fruit. The benefits of pectin in the preparation of fruit jam and jam remain at a high level even after heat treatment. However, to extract the maximum benefit, their complete, waste-free processing is recommended.

In the food industry, pectin is used to prepare:

• Fruit preserves, fillings
• Marmalade, cakes, marshmallows, marshmallows
• Some types of bread and pasta
• Margarine, mayonnaise, ketchup
• Juices with pulp, fruit drinks
• Dairy products
• ice cream
• Syrov
• Dietary and baby food

Also, pectin can be seen in the composition of cosmetics, toothpastes and deodorants. Often the substance is used as a thickener and stabilizer in the manufacture of shampoos and lotions.

Pectin gives foods and dishes a jelly-like texture and improves the texture of drinks. It prevents particles from separating inside drinks and juices. In bakery products, pectin is used instead of fat.

Nutritionists advise using pectin for weight loss and health promotion.

Pectin is a light-colored heteropolysaccharide used in jellies, jams, pastries, drinks, and juices. It is found in the cell wall of fruits and vegetables and gives them structure.

The natural source of pectin is cake, which remains after the production of juices and sugar:

• citrus peel;
• hard remains of apples and sugar beets.

To prepare pectin:

1. Fruit or vegetable pomace is placed in a tank of hot water mixed with mineral acid. All this is left for several hours to extract the pectin. To remove the solid residue, the water is filtered and concentrated.
2. The resulting solution is combined with ethanol or isopropanol to separate pectin from water. It is washed in alcohol to separate impurities, dried and ground.
3. Pectin is tested for gelling properties and mixed with other ingredients.

Composition of pectin

Nutritional value 50 gr. pectin:

• calories - 162;
• protein - 0.2 g;
• carbohydrates - 45.2;
• net carbohydrates - 40.9 gr;

Macro- and microelements:

• calcium - 4 mg;
• iron - 1.35 mg;
• phosphorus - 1 mg;
• potassium - 4 mg;

• sodium - 100 mg;
• zinc - 0.23 mg.

The daily norm of pectin is 15-35 gr. Pharmacist D. Hickey advises including its natural sources in the diet - berries, fruits and vegetables.

Pectin contains complex carbohydrates that cleanse the body of toxins and harmful substances. This is a natural sorbent that has a positive effect on health.

Reduces cholesterol levels

Pectin is a source of soluble fiber. Nutritionists at the University of Michigan advise eating foods rich in soluble fiber every day. They lower cholesterol levels and the risk of heart disease.

Protects against metabolic syndrome

Metabolic syndrome is cardiovascular disease, blood pressure, high blood sugar, high triglyceride levels, and the accumulation of visceral fat mass. In 2005, American scientists conducted experiments on rats. They were given pectin with food. The results showed the disappearance of one or more risk factors for the metabolic syndrome.

Improves bowel function

Taking medications

Talk to your doctor before taking medications, supplements, and herbs. Pectin can reduce their effect and remove heavy metals from the body.

Pectin is harmful in concentrated form and in large quantities, as it blocks the absorption of minerals and vitamins from the intestines

To make jelly and jam without store-bought pectin, take berries with a high content of pectin:

• black currant;
• cranberry;
• gooseberry;
• Red Ribes.

Berries low in pectin:

• apricot;
• blueberry;
• cherry;
• plum;
• raspberries;
• strawberry.

pectin in foods

Pectin-rich foods lower cholesterol and triglycerides. Its content in herbal products:

• table beet - 1.1;

• eggplant - 0.4;
• onion - 0.4;
• pumpkin - 0.3;
• white cabbage - 0.6;
• carrots - 0.6;
• watermelon - 0.5.

I dedicate one more article to the substance, which is one of the components of marshmallow preparation.
Pectin

pectin substances(from other Greek "pektos" - curdled, frozen) - polysaccharides formed by residues mainly of galacturonic acid. They are present in all terrestrial plants (especially in fruits) and in some algae. They contribute to the maintenance of turgor in tissues, increase the drought resistance of plants, the stability of vegetables and fruits during storage. They are used in the food and pharmaceutical industries as gelling agents. Pectin substances are obtained from apple pomace, sugar beet pulp, etc.
Application
Pectin is a purified polysaccharide obtained by extraction of citrus or apple pulp. It is a gelling agent, stabilizer, thickener, water-retaining agent, clarifying agent, filter aid and encapsulation agent, registered as food additive E440. Pectin is used in the production of sweets, the production of fruit fillings, confectionery jelly and pastille products, dairy products, desserts, ice cream, combined butter, mayonnaise, ketchup, marmalade, marshmallows, jelly fillings for sweets, marshmallows, juice drinks, and activated carbon.
Solubility
Pectin substances, obtained from various plant sources by various methods, are odorless powders and slimy in taste from light cream to brown. Citrus pectins are usually lighter than apple pectins. In a humid atmosphere, pectins can absorb up to 20% of water. They dissolve in excess water. Unlike granulated sugar, which immediately begins to dissolve after entering the water, a particle of pectin powder, once in the water, sucks it up like a sponge, increasing in size several times, and only after reaching a certain size begins to dissolve. If the particles of pectin powder, when in contact with water, are close to each other, then, sucking in water and swelling, they stick together, forming one large sticky lump that dissolves extremely slowly in water.
gelling
Pectin is important for fruit gelling in the manufacture of jam, jam, confiture or marmalade. Therefore, it is part of the gelling sugar.
Gelling is a process in which a hot pectin-containing solution containing certain compounds, when cooled, forms a dense body that has its own shape. Long spiral-shaped pectin molecules in the jelly mass form an evenly distributed three-dimensional network, while binding a large amount of liquid. It is the jelly-forming ability of pectin that has become the determining factor in its widespread use in the confectionery industry.
Additional Information
As a substance, pectin was discovered over 200 years ago. Pectin is very important for stabilizing metabolism, it lowers cholesterol in the body, improves peripheral circulation, as well as intestinal motility. But, its most valuable property is that it has the ability to purify living organisms from harmful substances. Moreover, this natural "cleaner" works very diligently and efficiently, without leaving behind any; "garbage" and at the same time without violating the bacteriological balance of the body. Many experts call pectin the orderly of the human body for its unique ability to remove such harmful substances from the body as radioactive elements, toxic metal ions and pesticides. Due to the mass of positive properties, pectin has found wide application in the pharmaceutical industry. And for domestic use, this substance is specially produced industrially.
Pectin was first isolated from fruit juice. Now for the production of pectin using vegetable raw materials with a high content of pectin. Now four main types of raw materials are processed: apple pomace, sugar beet pulp, sunflower baskets and citrus peels. The content of pectin in these materials is 10-15.10-20.15-25 and 20-35%, respectively.
Apple pectins are especially highly valued by confectionery manufacturers around the world. And for the dairy and canning industries (production of fruit juices), citrus pectins are mainly used.
For a wide consumer, industrial conditions produce pectin in 2 forms - liquid and powder. These two forms are not interchangeable in recipes. The rules for mixing products depend on the form of the pectin used: powdered pectin is mixed with fresh cold fruits or juice, and liquid pectin is added to the cooked hot product. Packaged pectin powder has a wider scope.
With its use, you can cook: jelly from apples, blackberries, currants, elderberries, grapes, mint, peaches, plums, raspberries, rhubarb and strawberries;
jams from apricots, blackberries, raspberries, blueberries, cherries, currants, figs, gooseberries, grapes, peaches, pears, plums, rhubarb, strawberries;
as well as citrus marmalades.
Benefits of making sweet preserves using pectin
Cooking jellies and jams, with the addition of pectin, takes less time and gives a greater yield of the finished product. Pectin blanks have a richer fruity aroma. In addition, during cooking, there is no need to check the hot product for the degree and ability to set.
Unripe fruits and berries contain more pectin than mature fruits, so jellies and jams prepared without the addition of pectin should contain about 1/4 of the unripe fruits and berries. And when preparing jelly or jams with the addition of pectin, only fully ripened fruits are used.
The largest amount of pectin is concentrated in the peel and core of fruits, which is why in some recipes without pectin it is recommended not to remove them, and in jellies and jams with pectin, you will never come across seeds.
Since the products, when preparing canned food with pectin, do not undergo heat treatment for a long time, they retain the maximum amount of vitamins and nutrients.
As a rule, when cooking jams with pectin, less sugar is taken, so they turn out to be less high-calorie than jams without pectin.
Basic rules for making jams, jellies and marmalades using pectin
1. Industrial pectin varies in its gelling properties, therefore, in order for the finished product to be uniform and of good quality, it is necessary to strictly follow the recommendations indicated on this particular package.
2. It is not recommended to use expired industrial pectin, as over time it loses its gelling properties.
3. When preparing jelly, jam or marmalade, it is better to take fruits or berries in the amount indicated on the package, an increase in the number of fruits leads to a softer consistency of the finished product.
4. It is impossible to digest jelly or jam prepared with industrial pectin, as it loses its gelling properties from prolonged exposure to high temperatures. Dishes with pectin are cooked quickly and over high heat. And so that the product does not burn, during cooking it is necessary to stir it constantly.
5. You can add 1/2 teaspoon of butter or margarine to jelly or jam, this will significantly reduce the amount of foam during cooking, but at the same time, during long-term storage, this will lead to the loss of a pleasant fruity smell.
6. Do not store jellies and jams made with pectin in too large containers, as this softens the product. Such products must be stored in a cool and dry place, so they better retain their gelling properties.
Preservation advice. The content of pectin in berries and fruits
Here is a little data indicating the content of pectin in the most used fruits and berries. The data is divided into three parts to show which category your favorite fruit and berries fall into, how to cook it to make jam, jam or jelly.
"A lot" means that during the preparation of this product, you can not add pectin or sugar with pectin, as the high content of pectin in this product will allow it to turn into jelly.
“Medium” - you can not add pectin for long cooking, but if you want to cook less, then add both acid and pectin or partially sugar with pectin.
"Little" - when cooking jam or jelly from these fruits, it is advisable to add sugar with pectin, pure pectin for a shorter cooking time and preserve part of the color and vitamins. However, be sure to add some kind of acid - lemon juice or citric acid.
A lot of: Sour or unripe berries, Hard black currants, Cranberries, Gooseberries, Garden grapes, Quince, Hard plums, Citrus fruits TOGETHER with skins (medium for the fruits themselves), Red currants, Aronia, Lingonberries
Medium: Ripe apples, Ripe black currants, Sour cherries, Elder, Rowan, Blueberries, Blackberries, Citrus fruits without skins
Few: Cherries, Nectarines, Peaches, Apricots, Blueberries, Strawberries, Raspberries, Strawberries, Plums, Pears, Figs, Cloudberries

Information taken from the Internet

WHAT IS PECTIN?
Pectin is a thickener and often acts as a gelling agent, stabilizer, and water-retaining agent. It is very often used in the confectionery world in jellies, fillings, marmalades, sauces and the like.

It is found in varying amounts in all fruits and berries. At the same time, most pectin is in apples - 0.3-1.8% (and even more in baked ones) and in beet cake, and therefore, in most cases, pectin is produced from apples and beets or even orange peel.
Pectin is also found in large quantities in rose hips, currants, plums and apricots - they can be used to make jellies and jams without the addition of pectin.

Why is pectin used and not gelatin or agar-agar? It's all about the desired results, namely the consistency that these gelling agents give. Pectin imparts a very natural viscosity that distinguishes, for example, marmalade from jam.

WHAT IS PECTIN?
Pectin is very different and is used to create different textures, with different areas of application and rules of use. But basically, 2 types of pectin are used in the confectionery business - yellow or citrus and reversible NH pectin. Less common is the compound pectin X58 with a very interesting application feature, which we will discuss below.

WHAT IS DIFFERENT:
Yellow pectin, apple or citrus - obtained from apples or citrus fruits, respectively. There is not much difference between them, except that citrus gives a more transparent result.
Most often, this pectin is used to make jams and marmalades - it cannot be reheated - it will no longer harden.
Pectin needs sugar to work (a lot of sugar!) and the mass may not harden if there is not enough of it.
This pectin can weaken over time and it is important to store it in a sealed jar.

Pectin NH - this pectin is thermoreversible, when heated, it dissolves, giving the mass a liquid consistency, and when cooled, it solidifies, that is, the mass with it can be reheated and refilled with the required form and cooled to thicken. It is used for confit and compote - fillings in cakes that need to be frozen, and for mirror glaze.

Pectin FX58 - its distinctive feature is that it begins to act not with sugar, but with calcium! And most often it is used for elements of molecular cuisine or milk jelly.

RULES FOR THE USE OF PECTIN:

Pectin is mixed with sugar and poured into the mass as a "rain".
Pectin behaves like gelatin when it enters a liquid - unlike sugar, which immediately dissolves in water, pectin granules first swell, absorbing water, and only then dissolve. If, upon contact with water, pectin particles come into contact with each other, then, increasing in size, they stick together and form lumps that are difficult to dissolve.

Add pectin at 40-45 degrees?
It's not exactly like that! It is not necessary to bring the mixture to 40 degrees, it is important - do not add pectin to the liquid higher than 45 degrees! You can also add pectin to the cold mass and bring it to a boil. If you add it at a temperature above 45 degrees, then it will go lumpy and it will be difficult to stir.

Does pectin only work with acid?
This is also more of a myth! Pectin works without the addition of acid, it just takes much, much longer to set. Acid is a catalyst for thickening and significantly shortens the reaction time! Yes, of course, it is better to add acid to speed up the result, but be aware that this is an optional item!

Be sure to bring to a steady boil.
Pectin begins to work only after bringing it to a boil and already when it cools, it completes its work.

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