Pectin is a structural heteropolysaccharide contained in the primary cell walls of terrestrial plants. It is produced commercially as a white to light brown powder, mainly extracted from citrus fruits, and is used in food as a gelling agent, particularly in jams and jellies. It is also used in dessert fillings, medicines, sweets, as a stabilizer in fruit juices and milk drinks, and as a source of dietary fiber. Though it’s considered safe, some are convinced it has potentially dangerous health effects.
What Is Pectin?
High Methoxyl Pectin are composed of more than 50% of esterified galacturonic acid units. We offer a broad range of different DE from 50% to 78%. HM pectins are standardised either to specific setting temperatures, viscosities, calcium reactivity, protein stabilising capacity or specific buffer capacity.
Low Methoxyl Pectin are composed of less than 50% of esterified galacturonic acid units. DE typically ranges from 30% to 48%. We offer a broad range of LM pectins with different calcium sensitivities. Gel formation of LM pectin occurs in the presence of calcium ions or similar cations within a wide range of pH values at soluble solids levels below 50%. Lower DE generally increases the calcium reactivity and less cations are needed for optimal gel formation.
Possible Side Effects of Pectin
Although Pectin generally regarded as a very safe and effective supplement, there can be some minor side effects. The side effects may:
Decrease in Appetite
GRAS Affirmation: Yes
Generally recognized as safe (GRAS) is an American Food and Drug Administration (FDA) designation that a chemical or substance added to food is considered safe by experts, and so is exempted from the usual Federal Food, Drug, and Cosmetic Act (FFDCA) food additive tolerance requirements. Pectin is considered safe.
Special Populations Precaution
There is a lot of concern about diet and nutrition for these population, like Newborns, children, pregnant, sensitive to Pectin populations. Better consult to your doctor if you would like to intake Pectin.
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