Pectins

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.