What is Pectin Additive? How is it different from Gelatin? Is it safe? How to use and notes to know

Pectin is a commonly used additive in the food industry. Let’s learn more about this additive with Tnhelearning.edu.vn, how is Pectin different from Gelatin, is it really safe? And you need to use, note when using pectin in food?

What is Pectin Additive?

Pectin is a natural fiber – polymer of polygalacturonic acids and methyl esters , found in most plants . Its name is of ancient Greek origin.

In other words, Pectin is a powder , colored (from white to light brown) and extracted mainly from citrus fruits , and some other fruits such as apples, tomatoes, plum,….

Pectin taxonomy

Pectins are of two types:

• Insoluble Pectin: exists mainly in the cell wall (as a combination with the polysaccharide araban).

What is the difference between Pectin and Gelatin?

Both Pectin and Gelatin are coagulants and are commonly used in food processing technology . However, each type has its own advantages and disadvantages, you should consider when using them to be able to exploit their uses in food:

Characteristic	Pectin	Gelatin
Source	It is a carbohydrate found in the cell walls of most fruits . – Available in powder form.	– Is a protein obtained from animal skin (commonly pig skin, cow skin) and bone . – Available in powder and leaf form.
Nature	– Create winter. – Create gel when meeting sugar and acid.	– Create winter. – Good gel formation, mild flavor.
Uses	Commonly used in the production of confectionery, jam, dairy products and baked goods, fruit juice, chili sauce,…	Commonly used in cakes and desserts, such as panna cotta, Khuc Bach tea, mouse, flexible yogurt, ….
Dosage	The dose is just enough to freeze food (depending on use needs). – Use sparingly to form frozen jam (soft freeze). For example, marshmallows have a Pectin content of about 1%, and for jams, the Pectin content is from 0.1 to 0.4%. – Use a lot, cause freezing. – Should consume 5 grams / day.	The dose is just enough to freeze food (depending on use needs). – Use sparingly, create a soft freezing. – Use a lot, cause freezing.
User object	Everybody	Everyone (limited to sensitive people because it can cause allergies, cause indigestion and people with cardiovascular disease).
Price	Quite expensive	Almost cheap

How to use Pectin?

Pectin is a safe and commonly used additive when processing foods, let’s find out more about how to use Pectin with Tnhelearning.edu.vn!

Pros – Cons

• Advantages : forming gel and freezing, helping food to be better shaped, and good effect on user’s health.
• Cons : To achieve the desired consistency of Pectin (suitable for each type of food), you need to pay attention to factors: temperature, sugar content, acid content as well as the type of pectin used. This makes it difficult for some people to know how to prepare foods containing Pectin.

Appropriate amount of use

According to Vietnam’s food safety and hygiene regulations, Pectin is used in many different types of food , along with the appropriate content – depending on the production needs of each type of food.

Therefore, you can easily buy Pectin at food stores, ingredients used to make confectionery.

Foods to use Pectin

Because of its safety and ability to freeze, Pectin is used in many daily dishes that you can enjoy such as;

• Making fruit jam : Pectin in jam acts as a gelling agent , so when using pectin to make jam, you will find the jam’s water holding capacity is very high and release a good smell (more fragrant).
• As fruit preparations (used for baked goods): also acts as a gelling agent, Pectin has the effect of creating smooth texture, stabilizing shape, less watery, increasing aroma,….
• Making yoghurt : Pectin molecule can bind to a positively charged protein, forming a substance that does not coagulate when heated, making the protein in milk not coagulate at high temperatures, making yogurt always flexible.
• Mix with lemon juice to drink , like a refreshing drink and at the same time provide more vitamin C content, rejuvenate the skin and support good digestion.
• Use floating for water types: Waters with chia seeds or orange cloves, people often add Pectin additives to create a suspended state to make the finished product more beautiful.

Some ways to extract Pectin

Tnhelearning.edu.vn will show you two simple ways to extract Pectin:

Apple Pectin Extract

You take the following steps to extract pectin from apples:

• Step 1 : Use 1 kg of green apples, wash and cut into pieces, leave the skin intact, then put in the pot.
• Step 2 : Add in 4 cups of water along with 1 tablespoon of lemon juice.
• Step 3 : Get on the stove, boil the mixture for about 30 minutes , until you see the volume of the mixture reduces by half.
• Step 4 : Strain the mixture through cheesecloth, drain all the water. Go ahead, boil that water for another 20 minutes .
• Step 5 : Let it cool in a jar, then put it in the refrigerator, take it out and use it gradually.

Extract Pectin from Grapefruit

To extract Pectin from grapefruit, you can choose grapefruit seed peel with the following simple steps:

• Step 1 : Take about 20 fresh grapefruit seeds ( don’t take the flat seeds )
• Step 2 : Put grapefruit seeds in a glass, fill them with boiling water (about 70 – 80 degrees Celsius ).
• Step 3 : Use a fork to beat continuously for about 5-6 minutes to get the mucus secreted from the seeds, decant the water into a large bowl. At the same time, touch the seeds to check if the mucus is gone or not? If not, add boiling water and beat with a fork. The main mucilage is Pectin extract from grapefruit.
• Step 4 : You can use it directly, or let it cool in a jar and then store it in the refrigerator (should be used within 48 hours ).

Hopefully the information, Tnhelearning.edu.vn has helped you have a more general view of what is Pectin additive? How is it different from Gelatin? And how to use this additive is really safe as well as need to pay attention or not?

*Refer to information and pictures from: drcuaban.com, ifoodvietnam.com, beemart.vn and foodnk.com.