Pectin call the natural sticking together connection which is actively applied in the food industry and house cookery. This product does not render harm to an organism, on the contrary, has a set of valuable qualities. We will help you to understand what requires pectin and in what products it can be found. And that the most interesting, you learn to receive this useful additive independently.
Pectin — what is it: description and types
Pectin — confectionery E440 additive is the purified polysaccharide formed by residues of galacturonic acid. In other words, this jellifying connection of plant origin (found in structure of fruit and some water herbs). From Greek of pektos it is translated as curtailed, stiffened.
Pectin is produced in the form of powder or liquid extract. On packing of any given product this additive is specified as E440.
The technology of production of pectin is known that it is received from plants by extraction of fruit, berry or beet cake. The natural substance extracted in such a way is popular in the food, cosmetic and pharmaceutical industries. This additive acts as good preservative. It increases stability of products during storage.
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Pectinaceous substance is available in a liquid and powdery form.
The pectin received from different vegetable cultures has different etherification level. On chemical features pectin is divided into the following types:
- low-esterified (level of etherification is lower than 50%; it is capable to condense regardless of acidity or amount of sugar, but in the presence of calcium ions);
- high-esterified (level of etherification is higher than 50%; it is capable to condense at the increased acidity, at high concentration of granulated sugar or other dry ingredients).
Sometimes include buffer salts in structure of E440 then this polysaccharide can condense without presence of acids. Then, depending on result, distinguish two types of jelly:
- thermostable (maintains heating);
- not thermostable (collapses at a temperature above 90-100 °C).
Where and in what products contains
Pectinaceous substance come to a human body with berries, fruit, some vegetables, various store desserts and some other food:
- fruit cultures: apple, melon, pear, peach, citrus (orange, tangerine, lemon), apricot, grapes, banana, plum;
- berry cultures: currant, guelder-rose, cranberry, mountain ash, gooseberry, dogrose, watermelon, raspberry, strawberry, cherry and sweet cherry;
- vegetable cultures: potatoes, beet, cabbage, cucumbers, carrots, eggplants, pumpkin, onions, bean;
- desserts: jam, fruit jelly, jelly, jam, fruit candy, zephyr, oriental sweets;
- mayonnaise and ketchup.
Important! During a droughty summer season in vegetables and fruit the highest concentration of pectin is observed. It is explained by the fact that at small intake of moisture in a maturing phase the pectinaceous connection strongly accumulates in fruits.
Useful properties
It is difficult to overestimate advantage of this polysaccharide for an organism. Its main value consists in deep, natural and safe cleansing of all systems. At the same time bacteriological balance in an organism is not broken. Clarification is accompanied by the rejuvenating action.
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Except the main advantage, additive possesses some other valuable qualities:
- normalizes metabolism;
- promotes improvement of haemo dynamics;
- at the expense of the knitting and enveloping qualities positively influences a mucous membrane of a stomach and intestines, makes active microflora, accelerates process of digestion of nutrients;
- makes antiflogistichesky impact at stomach ulcer in an aggravation stage;
- makes active the microorganisms producing organic matter;
- connects and brings heavy metals out of internals, revitalizes an organism at the level of cages;
- exercises control of cholesterol level in blood.
Important! Intake of pectin is shown in an obligatory and regular order to the persons working in the field of the chemical industry or living in the polluted areas. A daily portion — 15 g.
Advantage at weight loss
Pectinaceous substance serves as the real opening for all comers to throw off extra kilos. The fat-burning effect is reached thanks to the cleaning abilities (E440 eliminates harmful carbohydrates and strengthens metabolism).
Plus to it, in pectin the rich amount of food fibers is collected. In the course of assimilation, cellulose is transformed to similar to gel substance, thereby braking a stage of digestion and keeping sense of fulness.
For the purpose of loss of weight the nutritionists advise daily to consume 20–25 g of apple polysaccharide. The result will not keep itself waiting long: minus 300 g of fat deposits every day.
Therefore when forming a diet pay special attention to products with the increased concentration of pectinaceous substance (you see above).
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Use of pectin in cookery and as to use it: addition in preparation time
Use of vegetable thickener as ingredient in dishes is very useful. If you bought pure pectinaceous additive, then you should study rules and cunnings of its use in cookery:
- Consumption rates of the sticking together substance vary from 3.5 g on 1 kg of fruits. The maximum allowed quantity is 15 g. The more granulated sugar less water, the less jellifying additive is required to be brought. The necessary quantity of E440 directly depends on quality of additive. As batch you can weld at first a small portion of thickener and then correct a dosage necessary to you.
- Pectin is brought in the boiling syrup. Before it additive by all means needs to be dissolved in a small amount of granulated sugar (to guarantee its uniform distribution in syrup).
- Preparation with pectin has to cook 2–5 minutes. At more long cooking of E440 collapses, losing the sticking together qualities.
- Full condensation occurs after cooling.
- The high acidity of initial raw materials reduces the sticking together qualities. In that case the additional portion of thickener will be required, or it will be necessary to increase amount of granulated sugar. Small concentration of acid leads to excessive condensation. Therefore from sweet fruits always add a little juice of a lemon to preparations.
Application in cosmetology
Pectinaceous substance serves as the stabilizer in creams, masks, gels and other cosmetics for a face.
Pectin — an anti-allergenic geleobrazovatel and also enzyme No. 1 in cosmetology. It not only itself is perfectly incorporated by cells of epidermis, but also promotes assimilation and absorption of other components.
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Apple and citrus pectinaceous substance promotes smoothing of an integument, alignment of skin color. Additive tones up skin, increases turgor of its cages and also helps organic matter and other important ingredients to be absorbed in epidermis.
Substance is the best humidifier for any type of face skin. Besides pectin bleaches integuments, eliminates pigmentary formations, intensifies process of updating of skin cages.
Polysaccharide also has the good properties cleaning from toxins and renders some effect of protection against skin radiation by ultraviolet.
Harm and contraindications
Usually the use of fruit, berry or vegetable thickener does not make any harmful effects on internals. Pectinaceous additive can do harm to a human body if to be overzealous with its quantity.
For example, high concentrations of pectin in some store products and dietary supplements are dangerous. As a result of frequent consumption of such food the assimilation process is slowed down by an organism of significant minerals: iron, magnesium, calcium, zinc. Also proteins and fats are badly acquired, fermentation and a meteorizm develops that sometimes leads to formation of impassability of intestines.
It is important! Remember that during use in the food purposes of jellifying substances it is necessary to increase amount of the drunk water or other liquid.
What to replace with
It is not always easy to find pure thickener in sale. It can try to find replacement in the form of alternative thickeners in such cases:
- The peel of apples will help to replace pectinaceous substance.
- As replacement of the sticking together additive in recipes of desserts the peel of a citrus (orange or grapefruit) can act.
- Lemon juice will help to make dense jam or the present of jelly.
- The corn starch brought in the prepared fruits with sugar also well condenses delicacies.
- Gelatin serves as one more excellent substitute of pectin. And gelatin with various aromas will impact a bright color and fruit relish to a dessert.
- Agar-agar — the mix made of seaweed perfectly condenses jams and jelly.
At each substitute — different abilities to jellification. Try various options to solve what sticking together additive is suitable for your recipes better.
Important! Allergic persons are recommended to give preference to the apple pectin extracted from green grades of this fruit.
How to make pectin in house conditions
Preparation of the sticking together substance in own kitchen has many pluses. First of all, you will be sure of its naturalness and quality of a product.
So, for preparation of natural apple pectin take the following products:
- water — 300 ml;
- fresh apples — 1 kg.
Preparation process:
- Divide the washed and dried up crude fruits into 8 segments.
- Shift segments of apples in ware with a thick bottom, fill in with water.
- Put to cook on low fire, without allowing boiling, half an hour. At the same time weight continuously stir slowly.
- Take a clean vessel, cover it with a sieve and transfer the boiled thoroughly segments there.
- Treasured pectin contains in the filtered juice. You can pour it on banks and roll up or freeze in molds for ice.
As it is correct to accept powder from pectin
The powder thickener which is available in the modern market is produced from apples. Similar to any adsorbent, this powder needs to be consumed in intervals between meals. To reach the maximum effect of substance, it is necessary to follow the following rules:
- Before beginning to accept means, study the instruction.
- Part half a teaspoon of powder without the rest in 500 ml of abrupt boiled water.
- The cooled-down drink about 1 glass needs to have, 2 times a day.
- To prevent painful symptoms around intestines, try to drink more liquid for day.
The positive effect can be felt already 7 days of systematic consumption later.
As natural sorbent rice and its versions — red, brown, black also acts.
Recipes of dishes and the step-by-step instruction of preparation in house conditions
Further recipes of the checked desserts on the basis of pectin which you will be able to note are offered your attention.
Zephyr with pectin
Ingredients:
- pectinaceous additive — 2 tablespoons;
- baked apples puree — 1 glass;
- water — 150 ml;
- granulated sugar — 700 g;
- pinch of vanillin or vanilla sugar (it is possible to taste);
- egg — 1 piece;
- icing sugar.
Sequence of preparation:
- Wet pectinaceous additive for 1 hour.
- Bring a glass of granulated sugar and a little vanilla sugar in apples puree.
- Bring pectinaceous additive to boiling, part, bring the rest of granulated sugar. You boil within 5 minutes.
- Accurately separate a yolk from protein. Bring in puree only protein from egg, stir slowly before formation of light color.
- Slowly fill in syrup in puree. Properly mix.
- Shake up all mix by means of the mixer.
- Try to create the delicacy halves similar to a store analog. Do it on parchment paper. Then strew with icing sugar.
- Postpone to dry up within 24 hours, then you can stick together halves among themselves.
Whether you know? In 2013 in the city of Kharkiv the unusual record was reached — the Ukrainian confectioners prepared the longest chewing zephyr in the world. Length of delicacy was more than 68 m. Treated with ready confectionery everyone.
Fruit jelly with pectin
Ingredients:
- fruit puree — 200 g;
- syrup from glucose — 100 g;
- granulated sugar — 200 g;
- pectinaceous additive — 10 g.
Sequence of preparation:
- Warm up ready puree.
- Mix 20 g of granulated sugar with pectinaceous additive. Slowly enter this weight into puree. Continuously and slowly disturbing, bring to boiling.
- Add glucose and other granulated sugar (180 g). You boil on weak fire, without ceasing to disturb.
- Pour mix on the form laid by food wrap. Try to level properly.
- Postpone preparation until full cooling.
- Cut fruit jelly layer on pieces. Roll in delicacy pieces in sugar or icing sugar.
Whether you know? One of legends of emergence of the word fruit jelly is very curious. Somehow times the Scottish queen Maria Stewart wished the dessert Middle Ages, unusual to an era — it the order to the cook to candy oranges. When delicacy was made, to the cook the royal maid (who was from France) came and told that at madam the appetite was gone. As a result sweet oranges were eaten by the maid. Enjoying a dessert, the woman in French kept saying Marie malade that is translated as Mari is sick. From there was also a name marmelade (fruit jelly).
Application of E440 grows in the food and cosmetic industry every year. It can be explained with the aspiration of producers to do the products to more natural.