12 Facts About Pectin

Pectin is a structural acidic heteropolysaccharide contained in the primary and middle lamella and cell walls of terrestrial plants.

Pectin is a major component of the middle lamella, where it helps to bind cells together, but is found in primary cell walls.

Pectin is deposited by exocytosis into the cell wall via vesicles produced in the golgi.

Pectin is an important cell wall polysaccharide that allows primary cell wall extension and plant growth.

Pectin is a natural part of the human diet, but does not contribute significantly to nutrition.

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Pectin has been observed to have some function in repairing the DNA of some types of plant seeds, usually desert plants.

Pectin reduces syneresis in jams and marmalades and increases the gel strength of low-calorie jams.

Pectin is used in confectionery jellies to give a good gel structure, a clean bite and to confer a good flavour release.

Pectin can be used to stabilise acidic protein drinks, such as drinking yogurt, to improve the mouth-feel and the pulp stability in juice based drinks and as a fat substitute in baked goods.

Pectin is used in wound healing preparations and speciality medical adhesives, such as colostomy devices.

Pectin was first isolated and described in 1825 by Henri Braconnot, though the action of pectin to make jams and marmalades was known long before.

Pectin was first sold as a liquid extract, but is most often used as dried powder, which is easier than a liquid to store and handle.