Pectin

Other names: Pectin, (2S,3R,4S,5R,6R)-3,4,5,6-tetrahydroxyoxane-2-carboxylic acid

Pectin is a natural polysaccharide that is the main component of the "cement" that binds cell walls in plant tissues. This component is known chemically as (2S,3R,4S,5R,6R)-3,4,5,6-tetrahydroxyoxane-2-carboxylic acid. Pectin is an important component of our foods, especially due to its ability to form a gel. It is found mainly in citrus fruits, apple fruits and other fruits, especially in their peels and cores. The plant uses pectin to strengthen its cell walls, while in the kitchen it is important for its ability to thicken and stabilise products.

In industry and cooking, pectin is used in a large number of products, especially in the food industry, where it is applied as a natural gelling and stabilising agent. It plays a key role in the production of marmalades, jams and jellies, where it helps to convert liquids into semi-solid or solid forms. It is also used in baked products to improve texture and extend shelf life, in confectionery to improve consistency, or in yoghurt and dairy products as a stabiliser. In addition to the food industry, pectin can also be found in the pharmaceutical industry, where it is a component of diarrhoeal medicines or probiotic preparations. In cosmetics it is used for its moisturising and softening effects. Thanks to its invaluable ability to bind water, pectin is also used in ecology, where it is useful for restoring water sources polluted by toxic metals.