Pectin in jam

Pectin The Wonder Nutrient

Pectin in jam

Pectin The Wonder Nutrient

Pectin is abundantly contained in apples and citrus fruits. It can be used to produce jams and jelly.

Few people have attached great importance to this nutrient. This is because it聽plays a tiny role in nourishing the human body. According to medical research, it聽is known to slow the activity of enzymes that break down starches and sugar. The absorption of carbohydrates and sugars is slowed because of pectin鈥檚 fiber content; this helps prevent blood sugar spikes, which cause glucose intolerance, weight gain, and diabetes

Pectin聽can also lower the levels of cholesterol and improve the intestinal viscidity in our bodies. The improved viscidity can decrease the cholesterol of bile and food, which can further lower the cholesterol in our bodies. What's more, it聽can effectively clean our body tissues. This is because pectin contains high fibers. The experts have already proved that the absorption of high fibers can help us decrease the chances of getting colon cancer and gastric cancer.

Pectin can be used to produce jams and jelly. During the production process, it聽is mainly employed to keep jelly and jam solid.

Many fruits contain pectin. Take apple as an example. An apple usually contains 1% to 1.5% of the nutrient. The medical research has found that irritable bowel syndrome can be effectively alleviated if the patients eat apples moderately every day.

In our daily life, we can also eat apples frequently to keep ourselves healthy. At present, many people like to store fruits in their refrigerators so as to keep the fruits fresh. Before we put the fruits in the refrigerators, we should add pectin powder to protect the freshness and nutrition of fruits.

Pectin may help promote healthy cholesterol levels, according to a study published in the "European Journal of Clinical Nutrition" Livestrong

Nowadays, pectin can even be used to produce bread. Extracted from the dried skin of oranges, it聽can effectively increase the volume of bread, enhance the absorption to water and increase the weight of the dough. At the same time, it can improve the freshness, softness, and stability of the dough. In addition, it can also prolong the quality guarantee period of bread.

Many factors can affect the quality guarantee period. The most important factor is the crystallization of starch. The addition of pectin can adjust the softness of bread to prolong the quality guarantee period. It聽can also be used to produce towelettes for babies to protect their skin, woundplasts for normal people to accelerate the recovery of wounds and cosmetics for women to resist radiation caused by ultraviolet rays. It is also added into ink to prevent sedimentation.

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