Pectin

Pectin is a natural substance found in the cell walls of plants. Its name comes from an Ancient Greek word meaning "congealed" or "curdled," because it helps things thicken and gel. The main building block of pectin is a type of sugar called galacturonic acid, which was first identified by a scientist named Henri Braconnot in 1825.

In everyday life, pectin is most familiar as the ingredient that makes jams and jellies set into a firm, sweet spread. It is made from citrus fruits and is a white-to-light-brown powder. Besides sweets, pectin is also used to stabilize fruit juices and milk drinks, and it can even be found in some medicines.

Pectin is also important for our health because it acts as a type of dietary fiber. It helps keep our digestive system working well and can be found in many fruits and vegetables. This useful plant material shows how nature provides ingredients that are both tasty and good for us.

Biology

Pears, apples, guavas, quince, plums, gooseberries, and oranges and other citrus fruits have a lot of pectin. Soft fruits like cherries, grapes, and strawberries have less. Here are some typical amounts of pectin in fruits and vegetables:

• Apples, 1–1.5%
• Apricots, 1%
• Cherries, 0.4%
• Oranges, 0.5–3.5%
• Carrots 1.4%
• Citrus peels, 30%
• Rose hips, 15%

Pectin is in the cell walls of plants and helps hold plant cells together. As fruits ripen, pectin breaks down, making the fruit softer. In our food, pectin works like a soluble fiber. It can help lower cholesterol and support gut health. It is found in many fruits and vegetables and is often used in foods like jams and jellies.

Chemistry

Pectin is a special substance found in plant cell walls. It is made mostly of a sugar called galacturonic acid. Pectin helps plants stay firm. People use it to make foods like jams and jellies thicker and smoother.

Pectin can change a little depending on where it comes from. It usually has parts that can link together with help from substances like calcium. This lets it form gels. Gels are the thick, jelly-like textures in many foods. There are different types of pectin. Some work better in sugary conditions and others need calcium to work well.

Structural features of various pectins
Section of the pectin main chain: Poly-α-(1→4)-galacturonic acid.
Partially esterified section of the pectin main chain
Rhamnogalacturonan: backbone with a "kink" due to incorporated rhamnose

Production

Pectin is made from dried citrus peels and apple pomace, which are left over from making juice. These materials are treated with hot water to pull out the pectin. The liquid is filtered, and alcohol is added to make the pectin settle out. It is then washed and dried to create a powder.

Scientists are working on new ways to make pectin that use fewer harmful chemicals. These new methods could help make pectin production better for the environment in the future.

Uses

Pectin is mainly used to make food thick and stable. It helps jams and marmalades become jelly-like and is found in gelling sugar for making jam at home. Different types of pectin are used for different foods — high methoxyl pectins are used in traditional jams, while low methoxyl pectins work well in low-sugar or dairy products.

Pectin is not just for food. It can help with constipation and diarrhea in medicines. It is also used in cosmetic products and to help heal wounds. It has even been used to keep printed maps clear and easy to read.

Legal status

Pectin is safe to use in food. In the European Union, there is no daily limit for two types of pectin, E440(i) and Amidated Pectin E440(ii), because it is safe. The European Food Safety Authority checked pectin in 2017 and found no safety concerns.

In the United States, pectin is also safe to eat. It is known by the number 440 in the International Numbering System. In Europe, it is listed as E440(i) for non-amidated pectins and E440(ii) for amidated pectins. Rules about its quality and use are set by laws in many countries and groups.

History

Pectin was first found and described in 1825 by Henri Braconnot. People have used pectin to make jams and marmalades for a long time, even before they knew what it was. To make good jams from fruits that didn’t have much pectin, they added pectin from other fruits or extracts.

During the Industrial Revolution, makers of fruit preserves started using dried apple pomace to get pectin. In the 1920s and 1930s, factories were built to extract pectin from apple pomace and later from citrus peel. Pectin is now usually sold as a dried powder, which is easier to store and use than liquid.