Production of pectin and its application for the healthy foods development

Pectin (the food supplement E440) is one of the promising ingredients applied in the food sector, possessing not only technological but also functional properties. In the article classification of pectins is given and principle areas of their application are considered. Pectins are divided into high esterificated (mass fraction of the galacturonic acid more than 50%) and low esterificated (less than 50%). The higher the degree of esterification and the molecular weight, the greater is the ability of pectin to form gel, the lower degree of esterification, the stronger are sorption properties. The main property on which application of pectin in the food sector is based is considered to be its ability to form gel (as a gelling agent, consistency stabilizer, thickener, humectant). Pectins prevent whey separation during storage of the fermented milk products and allow decrease the temperature of the yogurt filling without reducing viscosity of the final product. Due to the sorption properties, pectins are also used as therapeutic and preventive agents, promote excretion of heavy metals and radioactive, carcinogenic substances. As a soluble dietary fiber, pectin serves as a substrate and a nutrient for bacteria of the intestine microflora, inhibit growth and activity of some opportunistic bacteria. The article analyzes existing methods for pectin production and shows the feasibility of the development and introduction of the domestic technology of the food additive E440.

pectin, food additive, receiving, gel former, thickener, functional product, dietary fiber