Overview
ABSTRACT
Pectins are glucides present in every plant, particularly concentrated in certain fruits like apples or citrus fruit. Initially used only for their texturing power (for the preparation of jams), their nutritional properties are nowadays acknowledged. This article describes these molecules by presenting their chemical structure and the methods used in order to extract them. Their physical characteristics (gelling, stabilizing, viscosifying) are then detailed. To conclude, the gelling mechanisms of pectins as well as the internal and external factors responsible for this transformation are presented.
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Gérard TILLY : Product manager - Cargill Texturizing Solutions – 50500 Baupte – France
INTRODUCTION
Texture is a fundamental characteristic of food products. It plays a major role in its success with consumers. Naturally present in simple products (fruit, vegetables, meat...), it can be added by the formulator to more complex foods using a range of texturizing products: thickeners, gelling agents or stabilizers.
Among these texturizers, water-soluble macromolecules or hydrocolloids, pectin, mainly extracted from apple pomace and citrus peel, occupies a place of choice in many applications, both for its image as a natural product, for its nutritional properties and above all for its functional properties, which we will describe in this article.
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Pectins
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