Hydrocolloids:
Stabilisers, Thickeners and Gelling Agents > PECTINS
PECTINS
Application
Pectin is a natural product
that can be found in the cell wall of all higher plants.
Pectin is used for gelling, thickening and stabilising.
It is used in the production of jams, confectionery, baked
and dairy products and acidified beverages.
| APPLICATION |
FUNCTION |
H&F PRODUCT |
| Jams, Jellies and Marmalades (> 55o Brix) |
Formation of a gel network. |
Classic AF 401 |
| Jams, Jellies and Marmalades (< 55o Brix) |
Formation of a gel network. |
Amid AF 020 |
| Bake-stable fruit preparations |
Formation of a Bake-stable gel network. |
Classic AB 901 |
| Soft drinks |
Stabilising turbidity in soft drinks. |
Instant CJ 204 |
| Yoghurt drinks |
Protective colloid. |
Classic CM 203 |
| Dietary fibre enrichment |
Positive effect on serum cholesterol level. |
Classic AU 201 USP |
| Fruit jelly confectionery |
Formation of a gel network. |
Classic AS 507 |
Chemistry
Pectin (E440) is a natural
component of the cell wall and the middle lamella of all
higher land plants.
Pectins are water-soluble, polygalacturonic acids containing
varying proportions of methyl ester groups. The degree of
methylation (D.M.) is the determining factor in their behaviour.
The usual and most practical way to classify pectins is
to divide them into high and low methoxyl pectins. High
methoxyl pectins have a D.M. of 50% or more, and require
sugar and acid for gelation. Low methoxyl pectins have a
D.M. of 50% or less, and require the presence of calcium
for gelation. Pectin is extracted from apple pomace and
dried citrus peel.
Properties
High methoxyl pectins are used to supplement
the natural fruit pectin in the production of jams, jellies
and marmalades. They require 55-85% sugar and a pH of between
2.5 and 3.8 in order to set. Their uses are, therefore,
limited almost entirely to sugar confectionery and jams.
The pectin jelly gives good flavour release; a desirable
mouth feel; and ensures, if correctly used, good fruit distribution.
Other uses of these pectins are in stabilising fruit concentrates
and protecting the casein in some milk products against
coagulation due to acidification.
Low methoxyl pectins are a more recent addition
to the range of available gelling agents and stabilisers.
They can be used in similar circumstances and manner to
alginates, although pectin gels are not as stable to heat
as alginate gels. A pectin gel is more elastic, weaker,
and tears more easily and unevenly than an alginate gel.
Low methoxyl pectins can be used for trifles, jellies and
layered desserts.
The main used of low methoxyl pectics
have been in low calorie jams; thickening and gelling sauces,
such as mint sauce and cranberry jelly; protecting frozen
fruit and reformed fruit products.
 More
about our Pectin supplier, Herbstreith & Fox KG (H&F)
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