Jams, jellies and preserves: Pectin is an important ingredient in the production of jams, jellies and preserves. Pectin helps these products form a gel, allowing the fruit mixture to be spread on food. Pectin is a polysaccharide in plant cells. And is a soluble dietary fiber that affects the functioning of the digestive system. And the absorption of nutrients in the human body.

Pectin is very important in controlling the absorption of glucose in the stomach by slowing the rate at. Which sugar is absorb into the bloodstream, สมัคร ufabet กับเรา รับโบนัสทันที, resulting in a slow increase in blood sugar levels. Which is beneficial for people with insulin resistance or diabetes.
Types of pectin
High methoxy pectin (HM pectin): This type of pectin is often use in traditional jam. And jelly recipes that are high in sugar and acid. Because this type of pectin requires sugar and acid to gel, and gels form when the sugar concentration is high and the pH is low (acidic conditions).
Low methoxy pectin (LM pectin): This type of pectin is often use in low- or no-sugar jams and jellies. Because LM pectin forms a gel when in the presence of more calcium ions than sugar and acid, unlike high-methoxyl pectin.
Apple pectin: In pharmaceuticals, pectin is use as a dietary supplement and in chewable products, such as throat lozenges. Apple pectin is extract from apples and is often sold in powder form. Pectin is a versatile ingredient, acting as a thickening agent and gelling agent.
- The apple pectin contains essential carbohydrates, dietary fiber, and important minerals such as sodium, copper, and zinc.
Pectin NH is a subtype of pectin derive from apples and is known as pectin NH. It is a specific form of low methoxyl (LM) pectin. Pectin NH is mainly use in the production of fruit coatings and fillings. Pectin NH is characteriz by its modified composition.
Like other LM pectins, this pectin requires calcium to form a gel, although in a reduced amount. A notable feature is its ability to return to its original form upon heating, indicating its ability to undergo melting, solidification, remelting and resetting processes.