Pectins
Pectin is a natural component of plants, especially abundant in fruit such as apples and citrus. It is associated with cellulose in plant tissues, where it plays a fundamental role in determining their mechanical properties.
In plant cells, pectin is linked to cellulose to form protopectin, which has the ability to absorb large amounts of water. Cellulose gives the supporting tissues their rigidity, whilst the pectic components give the plant its flexibility.
Pectin has only been produced industrially since early in the 20th century, but has long been used traditionally for gelling jams.
In industry and at home, pectin is well known for its gelling, thickening and stabilizing properties. Today, it is used in such diverse applications as yogurt, confectionery, and acid milk drinks. It has the image of a natural product and has acknowledged nutritional benefits. For all these reasons, new uses are constantly being found for pectin in the food industry, and also in pharmaceutical and cosmetic applications.