Pectin citrus. Pectin - benefits and harm in medicine, food industry, pharmaceutical and cosmetology

Often, interested in the store with a composition of a particular food product, we have to deal with the component called Pectin. This ingredient is a frequent component. sausage products, canned, desserts, dairy products, mayonnaise and much more.

In fact, few people know what it is pectin and what properties does he have?

Pectin add to many foods

Our article will learn more about Pectina, His useful propertiesah and side effects from application. To understand what fruit pectin is (what is apple pectin and what is citrus pectin), why it is the most optimal for the human body, and the more useful than the synthetic polysaccharide, which is present in many biologically active additives.

Pectin is a substance with gluing properties, which has vegetable origin and is found in many root, vegetables and fruits. In the food industry, pectins are used by extracting fruit poles (mainly apple, less than citrus).

This polysaccharide is officially registered as food supplement E440 is an excellent thickener, clarifier, gelling agent, as well as a stabilizer.

What products contains pectin?Big concentrations of pectin are famous for apples and oranges, as well as bananas, pears, dates, figs. What apples are more pectin depends on the variety of fruits, the conditions for their storage and degree of maturity.

Apples and oranges contain a large amount of pectin

The benefits and harm of marmalade on pectin, creams, ice cream or marshmallows are estimated by the common properties of the substance and does not change depending on the finished food product. A low price of 1 kg of pectin is explained by relative cheap raw materials and its availability.

A lot of disputes are currently being held about the benefits and dangers of pectin.

But it does not interfere with modern hostesses and employees of large food industry enterprises widely use it for cooking. huge number Contemporary dishes.

It is important to note that the polysaccharide refers to the number of low calorie products, so many representatives of beautiful sex are trying to lose weight with it. The caloric content of pectin is only 52 kcal in 100 g of raw materials, while there is absolutely no fats in its composition.

Main applications

The most common area of \u200b\u200buse of pectin is food production. Today, this substance is used as an important component of most shop desserts (cakes, cakes, marmalade, ice cream, jelly,), dairy products, canned food, as well as some sausages.

Not yet invented than replacing pectin and pharmacists that use this substance as the basis for the preparation of ointments and creams.
Pectin is involved even in the pharmaceutical industry

Often Pectin can be found among the additional components of tablets and other medicines that purify the human body, in particular its digestive tract and vessels, from slags. This is due to the property of this polysaccharide to absorb harmful substances and take them out of the body without much harm to health.

Another sphere of use of pectin substance is cosmetology. Why do you need pectin manufacturers of cosmetology products?

This natural substance of plant origin is part of many masks and creams.

Pectin in cosmetology is a very respected and valuable ingredient, as it allows you to get a natural-based product product, which is characterized by hypoallergenia and security.

Beneficial features

Scientists have long been proven that pectin substances are exactly the product that allows to significantly improve the human health. According to the instructions on the use of pectin, if you use about 15 grams of this polysaccharide per day, you can bring great benefits to your body and quickly remove harmful cholesterol from it, reduce the risks of the incidence of oncological ailments or reduce the manifestations of hyperglycemia.

The benefits of pectin for the body is obvious. Once in the human digestive tract, this substance performs glucose function. Like the food tissue, this polysaccharide adsorbs slags and carcinogens, which are then successfully derived from the body.

All details about the benefits of Pectin you will learn from the video:

In the bloodstream, pectin perfectly removes free harmful cholesterol, and also partially dissolves cholesterol plaques. Thus, daily reception of pectin allows to reduce the risks of the development of cardiovascular pathology, myocardial ischemia, atherosclerosis, and the like.

Pectini in food products are more beneficial on synthetic polysaccharide analogs. His highest percentage is contained in apples and oranges (about 1.6%). The large content of pectin in the fruit allows you to produce an apple, citrus substrate, and in vegetables - powder and liquid stabilizer from the beet flashes, sunflowers. Depending on which pectin is obtained, the substance has certain useful properties and has its beneficial effect on the body.

In general, the beneficial properties of pectin for the body are assessed by the following polysaccharide qualities:

• reduces cholesterol;
• stabilizes the flow of metabolic processes of the body;
• improves the quality of general and intraigan blood flow;
• reduces the risks of the development of heart disease and vessels;
• cleans the human body from slags, toxins, carcinogens and other harmful substances;
• normalizes the functioning of the organs of the digestive tract;
• activates the intestinal microflora;
• improves the absorption of nutrients in the intestines;
• reduces the likelihood of oncological diseases.

Regular use Pectin will ensure excellent well-being!

Very often the question of what Pectin is and what it is useful is asking for a fair sex representative who wish to get rid of excess weight. The benefits of pectin for losing weight are huge. It contributes to the splitting of fat deposits, improves blood microcirculation in subcutaneous fatty cells, normalizes digestion. How to take pectin for weight loss? Recommended daily dose of polysaccharide for those who are struggling with excess fat is from 15 to 35 g. In any case, before using weighting pectin needs to be consulted with a specialist.

Possible harm to the body

By studying the question of the benefits and harm to the body of Pectin, it should be noted that the polysaccharide is not so harmless. The literature describes situations where the use of pectin can harm health.
There are two options in which pectin harm is noticeable:

If you use a lot of pectin, it can provoke:

• activation of fermentation processes in the intestine;
• violation of the act of defecation;
• development of meteorism;
• reducing the absorption of nutrients, trace elements, vitamins.

That is why it is worth thinking about the use of pectin and limit it use in the form of biologically active additives to eliminate development side Effects.

Pectin is called a bonding substance that has vegetable origin. It was allocated from fruit juice Two hundred years ago. At the same time found that it contributes to the regulation of metabolic processes, purify the body from toxins and slags, the normalization of the useful intestinal microflora. It is a soluble fiber, which is necessary for the human body daily.

Pectin is produced in the form of powder and liquid extract, which are widely used both in industry and home cooking. Powder is added to cold fresh fruits and their juices. The extract is mixed with hot products.

Why is Pectin valued? Benefit

The beneficial properties of Pectin found a huge range of using it in the pharmaceutical. It has the following actions on the human body:

Helps to reduce cholesterol and sugar levels;
It is activated by the operability of the intestine;
Helps improve blood circulation;
Cleans from radioactive elements, pesticides and heavy metals;
In the diseases of the stomach (ulcer, gastritis) is an anti-inflammatory and anesthetic, this is justified by its enveloping and astringent property.

Who is dangerous pectin? Harm and contraindications

Harmful effects on the body of pectin can provide if it is abused by consumption. This reduces the assimilation of important trace elements, such as iron, magnesium, calcium, zinc. Also does not absorb protein and fats, fermentation and meteorism begins.

As a rule, the consumption of pectin from fruits, berries and vegetables does not harm any harm to the body, it is contained in small quantities. Harm can cause large concentrations of it in industrial products, as well as in biologically active additives. When they are excessive use, an overdose of pectin may occur, which sometimes leads to the occurrence of intestinal obstruction. It must be remembered that when using these products, you need to increase the amount of water consumed.

Where to take pectin? What products is it contained?

Pectins in the human body are coming with berries: currant, viburnum, rowan, plum, gooseberry, rosehip. Their large amount is contained in apples, pineapples and bananas, beets, pumpkins and watermelons. Much of it and in the grade of citrus crops.
Also, many pectin contains marmalade, marshmallow, grazing, oriental sweets.

In industrial production to obtain pectins, used mainly apples and beets. Sometimes it uses citrum and baskets of sunflower to do this. The pectin obtained in this way is widely used not only the food industry, but also cosmetic and pharmaceutical.

Where else do you need pectin? Application in industry

In industrial purposes, pectin is used as a thickener, stabilizer, gel studio and clarifier. It is a registered food additive.

Food industry

In the confectionery industry, with its help, candy, fruit fillings, desserts, flip, marmalade and other jelly products, ice cream are produced. It is part of the mayonnaise, Ketchupov. Some dairy products (for example, yogurt) also have it in their composition, usually this is citrus pectin. Sometimes non-selected pectin is used in the food industry, but the raw materials in the form of an apple puree.

For home cooking, you can purchase a powder or pectin gel. They will save time when cooking jelly, jams and other dishes. In addition, pectin satures fruit aroma products. When adding it to the dish, it takes less sugar than usual, and, therefore, their caloric content is reduced. It should be known that immature fruits and berries contain a greater amount of this substance than ripe. Therefore, in dishes made of them, pectin can be additionally added. At the same time, its large part falls on fruit peel and core.

You should not use pectin with an expired period, as it loses its gelling effect. The same happens with long thermal processing. Products long storage With its addition, it is impossible to store in a large amount of large volume, they can soften.

Cosmetic industry

In the cosmetic industry, pectin is used as a stabilizer for creams, masks, gels and many more means. Every year its use is increasingly increasing for these purposes. This can be explained by the fact that more and more manufacturers seek to naturalize their products.

Pharmaceutical industry

Pharmaceutical Pectin is used as an additional additive to some medical preparation as a softening (acetylsalicylic acid and other) or reinforcing them. It is also used to detoxify certain drugs, as it has binders and cleansing properties. Its regular use prevents the accumulation of harmful substances in the body. It is shown to workers in the production branches related to lead and zinc.

Interesting to know!

To reduce cholesterol in the blood per day, it is enough to consume 15 grams of pectin.
To reduce the weight daily, it is necessary to consume up to 25 grams of pectin.
However, to extract from fruit 5 of his grams will have to eat them per 500 grams.

Nevertheless, if the body requires pectin, then you need to give preference to whole fruits and vegetables, and not juice, since more of its amount is in the flesh. The daily arrival is important! In the arid summer in vegetable and fruit cultures there will be more than this substance, since with a small arrival of moisture in maturation, it actively accumulates in the fruits. Therefore, it is possible without much effort to ensure your body with a useful substance.

Have you ever thought how the manufacturer manage to make marmalade? Whether it was necessary to wonder how some owners manage to cook dense jam? The case is not at all culinary skills. It is enough to know one simple secret. In fruits and berries are pectins. These substances are natural thickeners. In one fruits, the content of pectin is greater, in others - less. It is enough to know which products are combined to obtain the desired consistency.

If you cook with strawberries with the addition of red currant juice, get a real jam. You can go to another way. Add special powder to the product. Pectin extracted from plants is available in the nearest supermarket. By the way, on the shelves of the same store you can find a huge amount food products, which includes pectin. This is marmalade, and jelly products, and dairy products, and ketchup, and many others. Are such additives for the body? Can pectins bring harm to man? These questions require detailed consideration.

Pectin is a structural element of plant tissues. It is present in almost all higher plants. Fruits, vegetables, berries and even some algae contain pectin in a larger or smaller quantity. This substance plays an important role:

• holds moisture in the cells of the plant, helps steadfastly tolerance of drought periods;
• regulates chemical processesoccurring at the cellular level;
• keeps the freshness of the product during the storage period.

In the tissues of the plant from the residues of galacturonic acid form polysaccharides. In essence, this is pectins with gluing properties.

People have long found the use of pectins. Even in the first half of the twentieth century, the production of purified polysaccharide was established. And for the first time drew attention to this substance Henri Mariably. A chemist from France discovered it in the composition of the fruit juice two hundred years ago. Since then, pectin is characterized as a separate substance. And his properties have repeatedly studied.

If there are few vegetables and fruit in your diet, then the lack of pectin can be fill with the help of biologically active additives sold on Iherb. Pectin is a wonderful enterosorbent, with heavy metals, radionuclides, microbes and viruses from the body.

Where is pectin most?

Pectin in vegetable products:

1. Citrus: oranges, nectarines, lemons, grapefruits.
2. Fruits: apples, pears, apricots, plums, peaches, melons.
3. Roots: beets, carrots, potatoes.
4. Vegetables: pumpkin, cabbage, eggplants, cucumbers, onions.
5. Berries: gooseberry, currant red and black, grapes, blueberries, strawberries, watermelon.

The most pectin in citrus crusts. Much of this substance and apples. On an industrial scale, purified polysaccharide is obtained from citrus or apples. Sometimes sugar beets are used as raw materials. Also, the source of mining can be a basket of sunflower.

You have a tendency to constipate, the digestive system does not work well, gives constant failures gastrointestinal? Try this pectin from the world-famous manufacturer of Solgar.

Where do pectin use?

There is a table in which the pectin content is indicated in grams. The question in which products contains pectin, are interested in the first place of the hostess. Possessing such knowledge - the ability to prepare delicious jesle, jams, confitures, jams, jelly. But this substance finds applies not only at home.

Pectin is used in the following directions:

1. food industry;
2. pharmaceuticals;
3. cosmetology.

What properties make pectin so popular? Pure polysaccharide is used as:

• gelago;
• thickener;
• clarifier;
• stabilizer;
• filtrate;
• means for encapsulation.

In the food industry is a permitted additive E440. It is in many desserts and not only. Without it does not cost the manufacture of such products:

• ice cream;
• yogurt;
• marmalade;
• marshmallow;
• paste;
• drinks Juice-containing;
• filling for candy;
• jelly;
• jam;
• mayonnaise;
• ketchup;
• spread;

How much uses the use of pectin? Maybe it's worth avoided it not to harm your own body? First, organize your food so as to exclude this substance from the diet is extremely difficult. A person needs vegetable food. But in almost every plant pectin is present. Secondly, there is nothing bad in the moderate arrival of this polysaccharide into the body. On the contrary, he bears great benefit.And unwanted phenomena, may occur only when abuse.

Modified pectin is better than the usual absorbed into the bloodstream of the human body, thereby providing more benefit.

Benefit for the human body

Everyone knows that to eat fresh vegetables And fruit is good. They contain many useful substances, including pectins.

The benefits of pectins are indisputable. They have a beneficial effect on the body:

1. help to establish metabolism;
2. improve the work of the digestive organs;
3. slow down aging processes;
4. retain the natural turgor of the skin;
5. reduce cholesterol content in blood;
6. normalize blood circulation;
7. remove harmful elements;
8. render anti-inflammatory effects;
9. reduce the risk of cancer cells;
10. support the functioning of the liver.

The beneficial effect is provided at the expense of pectin components. The greatest number in it food fibers. There are also mono and disaccharides. The ash, organic acids and vitamins PP are present. And a number of such elements such as iron, sodium, potassium, phosphorus, calcium, magnesium, phosphorus, sodium, potassium, phosphorus, calcium, potassium.

To eat foods rich in pectin recommended people with ulcers.These substances have enveloping properties. Therefore, they contribute to the healing of the wound in the stomach. In addition, they will help terminate the inflammatory process. However, it is worth considering that many fruits contain acid that can bring harm in this situation.

Another undoubted benefit for the organism is the removal of toxins and pesticides, elements of heavy metals. But their accumulation under the current ecology cannot be avoided. This is especially true for residents of megacities. Living in polluted areas, man inhales carcinogenic substances along with air. Natural purification of vital systems contributes to the overall rehabilitation and rejuvenation of the body.

People whose work is associated with harmful substances, mostly need pectins. The use of natural enterosorbents to the workers of the chemical industry is the ability to avoid toxicing and maintain health.

You can fill in the body the deficiency of pectin using nutrition. This does not mean that starting to eat marmalade in the non-day quantity, you will satisfy the body with the right substance. You need to eat vegetable food, which is a natural source of polysaccharide.

In some cases, the use of special food additives is shown. The duration of the course, as well as the dosage, is necessarily coordinated with a specialist.

Pectin is not only an integral part of fruit and some fruits. This substance is an important component. healthy nutrition And has many beneficial properties that are surprised by those who still do not know about the peculiarities of this plant component.

Benefit

Pectin is a purified polysaccharide. It is mined in the process of extraction from citrus fruits and apples. Due to its properties like a thickener, stabilizer, gelling and clarifier, pectin is a food additive, which is tagged as E440. IN plant products This component is also contained in different root roots and vegetables.

This substance is used to prepare varying food: it is added to desserts, candies, jelly, ketchups, grazing, mayonnaise, canned food and dairy products.

Among the beneficial properties of pectin, its feature is highlighted to quickly lead the metabolism. Also, this component supports the optimal level of cholesterol in the blood, improves blood circulation and intestinal peristalsis.

One of the most important properties of this substance is its ability to purify from harmful substances (toxins, radionuclides, pesticides). It is not surprising that he is called a sanitation for living organisms. It excellently healing the cell cells, has an indirect effect on the process of rejuvenation.

Because of its valuable features, pectin is often used to make drugs. Also, this substance has enveloping and binding properties. And this is especially important for the gastrointestinal mucosa. In the event of ulcerative diseases, this component has an anesthetic and anti-inflammatory effect.

Pectin must be used to people who live in polluted territories ( daily rate This substance is approx. 15 grams).

Another valuable feature is the presence of a huge amount of dietary fiber (per 100 grams there are about 76 g or 370% of the daily norm). Considering low calorie and valuable properties, pectin can be called a dietary food product with confidence.

Pregnant women Pectin provides tremendous benefits: this component contributes to the normalization of the chair and is effective prevention of constipation.

Pektin is also useful when weight loss. Thanks to the cleansing properties of this substance, it is often added to the dietary food diet. It also contributes to the elimination of harmful carbohydrates and does not allow these substances to be absorbed into the blood. It is not surprising that this component is popular among those who want to get rid of ancient fat deposits. It is Pectin who is able to free the body from fat, which the body accumulate for long years. According to nutritionists, daily use of about 20-25 grams of apple pectin will help free the body from 300 grams of fat per day!

Harm

If you use pectin over the norm, you can get acquainted with the harmful features of this substance.

If it is overly adding it to food, then you can reduce the level of absorption of mineral substances. Farming in the intestine can also begin, the meteorism develops and low digestibility of fats and proteins develop.

When Pectin enters the body in the composition of natural food, the body receives only useful properties.

The composition of this substance does not include fats and there are no saturated fatty acids. And the level of carbohydrates in this substance is also minimal. In addition, in pectin there are no carcinogens and other harmful substances that can have a destructive effect on the body.

Calorie

Per 100 grams of pectin account for 52 kcal (2.6% daily rate).

The nutritional value

Contraindications

If you do not abuse pectin, then you can exclude the likelihood of the appearance of side effects of this substance. True, you should not use it for children up to 6 years as a dietary supplement: the kids are better to get pectin only from products of plant origin.

Pectin, which is part of fruits and vegetables, is very useful for infants (but, as already mentioned, only as part of natural products). Therefore, this substance can be used pregnant women not only in the process of tooling the fetus, but also with breastfeeding.

Vitamins and Minerals

Despite the low level of vitamins, in pectin there are many minerals that have a beneficial effect on the functioning of the body.

This substance of plant origin will give the body a mass of valuable properties and has a positive effect on body cells. Only the reasonable and moderate use of this component will give the body the valuable properties that are in pectin.

Do you remember the expression "milk for harm"? It was born back in the 1960s, when the Soviet workers in harmful production by law were drunk every day with milk. But - a little-known fact! - In 1968, together with milk people who worked with lead, began to give Pectin. Marmalads, enriched bread, a special pectinic kissel, and if it is very lucky - fruit juices. So know, lovers of morning sandwiches with jam: such a breakfast together with a glass of milk or juice all dirt out of the body will clean. Or maybe you just always dreamed of cooking marshmallows or marmalade? In any case, without pectin can not do.

What is pectin?

Pectin, its use and harm, as well as the scope of its use are determined by two words: polysaccharide and enterosorbent. The first indicates the location and scope of the substance: fruits and sweets. The second states that pectin is a drug that can bind toxins and poisons, withdrawing them away from the body.

For the first time, Pectin was discovered in 1790 - the French pharmacist Louis Nicolas Vocles distinguished himself. It allocated an incomprehensible substance from fruit juice, capable of turning other liquids into the gel. Now, this discovery can almost any hostess with the plate and oven, and then the discovery has become a sensation.

So sensation that studied the substance was completely able only in the 20th century. In 1937, the chemical formula of Pectin was drawn up, and industrial production began only about 50 years ago.

Business for the manufacture of pectin today is considered a matter of very profitable and very promising. Every year, European, South American and Asian companies produce 28-30 thousand tons of pectin powder on the market: for confectionery and medicinal needs.

Where is it contained?

Pectin - natural polysaccharide, vegetable, so the easiest way to find it in natural products. Almost all the fruits and vegetables, which we put on the table every day, contain this thickener: in the skins, pulp, juice. Leaders in the content of pectin are apples and citrus: one of them is obtained by an industrial additive.

And for those who want to learn more about Pectin, where it is contained and with what it is eaten - here is the full list:

1. Vegetables and roots: beets and carrots, potatoes, tomatoes with eggplants, watermelons, cabbage and onions, even bean.
2. Fruits and berries: apples and quince, citruses, grapes and currants, strawberries with strawberries, grenades, figs, etc.
3. Other plants: tea and tobacco, boxes of cotton, baskets and sunflower stems, bark of coniferous trees.

Against poisons and cholesterol

One of the most fashionable words in modern nutrition is a detox. That is, the purification of all body cells from toxins, allergens, decay products and other dirtyness, for which the strengthening of immunity and excellent well-being. And while wealthy Europeans are tormented by expensive detox-diet or sanatorium programs, to our services of Detox in Soviet - delicious and therapeutic pectin.

All pectins are equally needed and important, so if the nutritionist in the paints paints you than the pectin apple useful, know: the same applies to citrus. And to the currants. And to beetroot. All these substances are creating true wonders with our organism:

• envelop the gastric mucosa and intestines, protecting against damage and malicious bacteria;
• enhance the intestinal peristalsis and help cope with constipation;
• increase the suction in the body of calcium and magnesium - the main breadwings of our bones and nerves;
• derived from the GCT aggressive substances, toxins and salts of heavy metals;
• help to restore the useful microflora with dysbacteriosis (in this matter it is apple pectin that acts best);
• bind the harmful cholesterol and remove it from the body, not giving the formation of atherosclerotic plaques;
• accelerate the regeneration of tissues after operations, burns, peritonitis.

Pectin or activated carbon?

Today, nutritionists, and cardiologists, and gastroenterologists in the voice say, as good and unique for our health Pectin. The benefits of this substance should be known to each citizen, because in urban land, water and air of hazardous lead and other heavy metals more than in factory workshops.

Therefore, today the pharmacies are proposed in vain various options Drugs and biodoxes with pectin. The most famous is:

• Bad "Apple Pectin";
• "Carbophect" (activated carbon together with pectin);
• "Neoinestopian" (remedy for diarrhea with pectin in composition);
• "Pekto" (powder for the treatment of poisoning, toxicosis, dysbacteriosis, etc.);
• "Liquid coal".

"Liquid coal" with pectin is a complete (and more useful) alternative to the usual activated corner. With all the setting name of coal in the medication, there is no very - only pectin, taurine, and.

Taking such pectin instructions for use advises in poisoning, allergies, after taking antibiotics and residents / workers in environmentally unfavorable places. The liquid shape of the drug (and the powder must simply dissolve in the glass of water and drink) allows the active substances to be absorbed as quickly as possible in comparison with ordinary coal.

And what is the most pleasant - there are 2 variants of "liquid coal": for adults and kids. Packaging from 10 sachets in 200-250 rubles will cost.

Pectin in cooking

Powder pectin is an indispensable thing in the kitchen. Jams with him acquire an ideal consistency, the jam thickens perfectly, and marmalade is obtained as in the store - elastic, gentle and very tasty.

But you can meet the pectin in the store not only on the shelves with jam and marmalads. Culinary manufacturers of the whole world add a useful thickener in the most unexpected products:

• juices and kissels;
• jams, jam and jam;
• fruit fillings for yoghurts and cottage cheesemores;
• bread and other baking (in order to increase the utility and shelf life);
• marmalacks and jelly candies;
• pAstets and ready-made sauces;
• ketchup and tomato paste;
• marshmallow and fruit pasteil and others.

When you buy sweets or ketchup in the store, be sure to look at the composition. If among fruit berries and natural flavors Suddenly the food additive E440 met, do not be afraid - this is the most pectin.

We study the store shelves

If you decide to become a queen of confitures and are already looking for where to buy pectin, the price may be unpleasant to surprise. 100 grams of confectionery powder will cost 300-350 rubles, regardless of the "variety" - citrus or apple. You can find the product in the departments with spices or online stores: the pectin deficit on the Internet is definitely not.

The impressive cost gives rise to a natural question - what can be replaced by pectin in the kitchen? It all depends on culinary masterpiecewhich you decided to create. In marmalands, sauces, confident can add gelatin, in cheeses and pastries - starch. There is only one small nuance - the taste of the product will suffer, because the gelatin with starch will definitely bring an extraneous tint.

Another option is to buy a special thickener bag in the store for jam and jam. But in such "seasoning" pectin quite a little, but a widow citric acidthat also gives your confituratures quite noticeable kitty.

How to replace Pectin in Jem, so as not to spoil his taste, it is definitely difficult to say. Experienced forum users advise to increase cooking time - they say, from such a product thickens, since the liquid will evaporate. But along with it, the remnants of vitamins are fastened, so the method is not suitable for everyone.

So Pectin is better not to replace anything or choose such fruits for jam, where it originally a lot - apples, oranges with lemons, black currant.

How to cook pectin at home?

For those who are not afraid of home trouble, but spend money on pure pectin powder or dubious "thickening" chemistry does not want, there is a simple option - to make pectin from apples at home. This recipe in the off-season "Summer-Autumn" is especially relevant, when an apple crop just has nowhere to give, and not only households are fed by a charlosty, but all neighbors and colleagues.

For preparation we will need 2/3 glasses of water and kilograms of domestic apples. You can take the store, but necessarily domestic, ripe and starchy - in such apples of natural polysaccharide most.

1. We cut each apple by 8 poles (leaving the skin and seeds), we put in a pan with a thick bottom and pour water into a saucepan. Masters 20-25 minutes, constantly stirring. When the fruit turns into an aromatic mashed potature, we remove the saucepan from the fire and wait until a little cool down.
2. Then we take a big piece of double gauze (or finely popular sieve), put on a large saucepan and pour our puree there. The thick liquid, which stalks into the saucepan, is the very pectin, only liquid.
3. To prepare a thickener for storage, it is necessary to dry it. To do this, pour the pectic fluid into the form and put into the oven at 80-90ºC for a couple of hours. During this time, the moisture will evaporate, and you will have solid pectin, which can be chopped and stored in the refrigerator.

If it is a pity to spend a few hours, you can put pectin on the stove - when it is booked 4 times, remove, cool and spill through containers.

The most delicious recipes with pectin

And now you have prepared or bought long-awaited pectin. How to use it in the kitchen and what can be prepared? Tell about the most delicious and simple pectin desserts.

Strawberry-mint confiture

It will take: 1 kg of strawberries, 2 tablespoons of chopped fresh mint, 500 grams of sugar and shopping thickener (or 10-15 g of powder pectin).

My strawberry, clean, cut into small pieces and fold into the pan. We mix pectin with 2 large sugar spoons, fall asleep in strawberries and bring to a boil. Then add the rest of the sugar - and again to a boil. Cook 3 minutes, add mint, mix and remove from the stove. After a few minutes you can shoot a foam and shift into banks.

Apple Zephyr

It will take: 4 large ripe apples, 700 grams of sugar, 50 grams of vanilla sugar, 1 egg squirrel ( fresh egg!), 160 ml of water, 8 gr pectin and powdered sugar For sprinkling.

We bake apples in the oven or multicooker until soft. We remove seeds, whipped by a blender. Pectin is soaked in water.

Heat the pectic fluid on the stove, add sugar and bring to a boil. When will leave a couple of minutes, we remove from the fire. Whip the protein together with apple puree Mixer, add a sugar-pectic mixture. We whip again to get a lush and thick mass.

Then with the help of a confectionery bag, lay the marshmallows on the baking sheet, covered with parchment. A day later, dessert will freeze and turn into a crust - it means it's time to submit to tea.

Malina jam

It is preferable to cook pectin jam - the recipe can be found for the most unusual combinations, Up to carrot and orange or lemon-basilic. And we have the most fragrant and anti-stroke raspberry jam.

It will take: 2 kg of raspberries, 2 kg of sugar, 3 tablespoons of pectin in powder, a tablespoon of fresh butter.

First, it is necessary to disdain the raw with a puree state with a conventional potato brush. Then pour sugar and pectin and stir on a weak heat until sugar is dissolved. Add oil, add a light and wait until boils. Cooking 4 minutes, stirring continuously.

Then remove from the stove, wait a couple of minutes when it will fit - and pour over banks.