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Pectin is a natural component that occurs in its natural form in wildlife. This natural substance is found in some fruits and vegetables, and, as a natural preservative, prevents them from spoiling immediately after separation from the branch. The property of pectin to preserve products and impart viscosity and density to mixtures was discovered back in the 19th century. Due to the low cost of raw materials and the simplicity of the process of obtaining the additive, food manufacturers could not ignore it. And the decisive factor in favor of using the E440 additive was the absence of harm to human health, and in a small dosage – and the benefits.
Pectin: ways to get
The nutritional supplement is essentially polysaccharides, which are elements of the composition of the cell wall and intercellular formations in plant tissues.
The food preservative E440 is found in citrus fruits, more precisely, in their peel. Almost 60% of all pectin produced is obtained from the skins of citrus fruits: oranges, lemons, grapefruits. Tangerines are used less frequently for this purpose. The highest concentration of the substance is found in the zest – about 30%, while in fresh skins – only 6% of pectin.
Approximately 30% of the world’s preservative production is of “apple” origin. Approximately 15% of the fruit in apples is pectin. Also, the E440 additive is obtained by processing sugar beet, which contains about 20% of the substance.
There are other sources of pectin in nature: the pulp of pumpkin, watermelon, grape cake, zucchini, cucumbers and some types of algae, but they are practically not used as a raw material for obtaining additives on an industrial scale, since citrus waste, apples and beets are the cheapest and most advantageous products in this regard.
Chemical characteristics of the additive and its varieties
Several substances can be obtained from the original products in different ways, which are united by the common name “pectin”.
Pectin is directly obtained by several reactions: first, the squeeze from the raw material is subjected to hot extraction with acids, for example, nitric or orthophosphoric, after which the resulting substance is subjected to a reaction with 95% ethyl, and the resulting precipitate is filtered and dried.
Pectates are salts obtained by treating raw materials with sodium, potassium or calcium hydroxide.
Amidated pectin is the result of a change in the structure of polygalacturonic acid molecules, where ester groups are partially replaced by oxo acid derivatives (amides).
In appearance, the substance is a powder consisting of small granules, while the content of flakes is acceptable. Color – from light gray to beige or light brown.
The additive is odorless and leaves a sour aftertaste and a jelly-like sensation in the mouth. According to the degree of interesterification, the rate of gelling and jelly formation, there are:
- highly esterified pectins (denoted by the Latin abbreviation HM), which gel at medium and high temperatures, and only with the participation of acids and sucrose. They are used to make marmalades and marshmallows;
- low esterified (LM) – has the property of thickening at low temperatures and in the presence of the right amount of calcium or other cations.
These types of additives have different solubility indicators: HM pectins dissolve well in hot water, and swell in cold water. In ethanol, the solubility is medium. LM pectins do not dissolve in alcohols, but have a high solubility in alkali and water.
In addition, the substance can be insoluble and soluble: the first variety is a component of the cell membrane and intercellular space, and the second is contained in plant sap.
According to the rate of gel formation, there are:
- type A fast mounting;
- type B medium cage;
- type B slow cage.
When fruits ripen and soften, insoluble pectins can turn into soluble ones. Manufacturers offer for sale an additive of the first and second grade – they are distinguished by gelling properties.
The substance is used as:
- stabilizer: it contributes to the formation and preservation of a stable structure and shape of products;
- thickener: pectin is involved in the formation of the mixture and the regulation of its viscosity;
- moisture retainer: the additive retains moisture in the product, does not allow it to dry out and lose weight.
Industrial applications
Due to the properties of the substance, it is used for the manufacture of food, pharmaceutical and cosmetic products.
Although it is not classified as a preservative, it has weak microflora suppression properties, and therefore helps to extend the shelf life of products.
Most of the pectin consumed by the food industry falls on the production of confectionery:
- chewing jelly sweets, fruit marmalade: thanks to the addition of E440, the product does not dry out, does not lose weight, stays fresh longer, in addition, pectin emphasizes the taste and gives sourness;
- marshmallows and marshmallows: such products do not dry out, have a bright taste and a light delicate texture;
- fruit fillings, jams, confiture: with pectin, especially apple pectin, substances get a homogeneous viscous structure without voids.
As part of dry mixes for the preparation of fruit drinks, the additive is used to give a more natural smell. In drinking yogurts, juice drinks with milk, pectins act as a stabilizer and partly an emulsifier: they do not allow the liquid mass to separate into components, in addition, they improve the taste of the drink and extend its shelf life.
In ketchups, the food additive E440 is also used – to fix the color and maintain the uniformity of the structure.
Bakery products due to the addition of pectin get a more porous and soft structure, as well as an increase in the volume at the product outlet.
To give a creamy taste and stabilize the texture, the substance is included in the composition of cheeses and margarine.
Pectin is also in demand in the pharmaceutical industry: it is an auxiliary ingredient for the manufacture of suppositories, soft capsules, chewable tablets (as a gelling and encapsulating substance), as well as potions and gels (prolongs the therapeutic effect of active substances).
In the field of cosmetics and personal care products, the food additive is in demand as a thickener: it is used for shampoos, creams, lotions and toothpastes. In gels with a lifting effect, the substance is one of the active ones, since it contains galacturonic acid. Acid has the property of retaining moisture, smoothing wrinkles, increasing skin turgor.
For manufacturers of tobacco products, pectin is a means for gluing damaged tobacco leaves.
Effects on the human body and use in medicine
The beneficial properties of a substance for the human body began to be studied in the last century.
Among them, scientists have found such as:
- removal of toxins, toxins and salts;
- removal of isotopes of cesium, strontium, yttrium and other radioactive substances;
- prevention of absorption of harmful substances, decay products of antibiotics;
- lowering cholesterol levels, reducing hunger;
- normalization of the digestive process;
- anti-inflammatory effect in gastritis and gastric or duodenal ulcers;
- decrease in blood sugar levels.
Pectin is often a component of various dietary supplements and weight loss products, it is recommended for people with overweight problems, as it, firstly, promotes weight loss by getting rid of toxic substances and toxins, and secondly, reduces appetite and prolongs the feeling satiety, thirdly, normalizes the process of splitting and assimilation of food.
The substance is especially valuable for those who are exposed to radioactive radiation: the addition of E440 promotes the binding and removal of radioactive particles and salts of heavy metals. It is recommended to be taken as part of maintenance therapy to combat the effects of radiation sickness.
Pectin is approved for use in baby and diet food.
The total preventive dose of consumption is about 15 g for an adult. For those who are in a radiation-unfavorable area, it can be increased to 35 g.
More than 50 g of pectin per day is not recommended. Given the amounts of the substance that food can contain, it is almost impossible to get such a dosage of supplement from food. The only way to eat 50 g or more of pectin is to use the appropriate amount of dietary supplements or drugs with it in the composition.
An overdose turns a useful substance into a harmful one: if the daily intake is exceeded, allergic reactions may occur, digestive disorders (the process of fermentation in the intestine increases, flatulence and bloating appear). The absorption of minerals also decreases: iron, zinc, calcium and magnesium, the digestibility of proteins and fats may worsen.
The food additive E440 was discovered about two hundred years ago in France, and already in the 20s of the twentieth century, its production was put on stream. Manufacturers were able to evaluate the low cost of the component, its effectiveness as a stabilizer and thickener, and scientists focus on its safety for the health of children and adults.
Confectionery products with pectin in the composition are distinguished by a natural aroma, a pleasant taste with fruity sourness, a delicate and stable texture, and viscosity. Thanks to the addition of E440, bakery products receive a more fluffy and airy structure without voids, and margarine, cheeses and sauces receive uniformity, viscosity and density of the mixture. In addition, the substance helps to extend the shelf life of products.
In the European Union, Russia, Ukraine, the USA and Canada, the use of the E440 additive is allowed without setting limits.