Pektinijauheet

Pektinijauheet, commonly referred to as pectin powder, is a natural carbohydrate extracted primarily from fruits, most notably citrus peels and apples. It is a complex polysaccharide that acts as a gelling agent, thickener, and stabilizer in various food applications. Pectin is naturally present in the cell walls of plants, contributing to their structure.

The commercial production of pectin powder involves extracting these polysaccharides from fruit sources using hot water or acid. The resulting liquid is then filtered, concentrated, and dried to produce a powder. This powder can vary in its gelling properties depending on the source material and the extraction process. High-methoxyl pectin, for example, requires a high sugar concentration and acidic conditions to gel, while low-methoxyl pectin can gel with calcium ions and at a wider pH range.

In the food industry, pectin powder is widely used in the production of jams, jellies, marmalades, and fruit preserves, where it provides the characteristic gel structure. It is also employed as a stabilizer in dairy products like yogurts and fruit drinks, preventing separation and improving texture. Additionally, pectin is found in some baked goods, confectionery, and even in pharmaceutical applications as a dietary fiber supplement or in some drug formulations. Its versatility and natural origin make it a popular ingredient for achieving specific textures and functionalities in food products.