Pectin: Benefits And Properties
Pectin is a vegetable fiber present in fruits that, when combined with water, usually forms gels. It performs the function of thickener by joining with the sugar or with the sugar’s own acids.
In addition, the amount of pectin present in the fruit depends on the degree of ripeness of the same, the more ripe, the less pectin. As a general rule, quinces, apples and citrus fruits are the fruits with the highest amount of pectin.
It is used primarily in the food industry to produce jams. The fact of adding pectin reduces the amount of sugar necessary to thicken the product and, in turn, reduces cooking times. As if this were not enough, with this substance it is possible to produce more amount of jam per kg of fruit.
Pectin properties
- It has the ability to regulate the lipid profile because it absorbs the juices secreted by the liver at the intestinal level. This contributes to the elimination of LDL cholesterol.
- It improves the symptoms of intestinal problems, according to a study published in The American Journal of Gastroenterology . When mixed with water, it increases the volume of the food bolus and, consequently, improves the processes of diarrhea or constipation.
- It is a practically caloric substance. It allows to increase the content of the food without adding energy, therefore, it is an ally when seeking to generate satiety. It is interesting in weight loss diets because it reduces the need to eat.
- It absorbs sugars and fats at the intestinal level and prevents their absorption. This function together with the previous one contribute to the weight loss of the individual.
- There is scientific evidence that pectin increases the excretion of bile acids and, therefore, regulates blood pressure.