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0.1 Role of Pectic (3)

Pectin (E 440) is a water-soluble fiber and gelling agent derived from partially methylated polygalactouronic acid, with properties influenced by its degree of methoxylation. It is essential in jelly and jam production, requiring specific sugar and pH conditions for gelling, while also serving as a thickening and stabilizing agent in various food products. The document also discusses sweeteners, both nutritive and non-nutritive, highlighting their properties, safety concerns, and applications in food.

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Sunil Dhankhar
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3 views6 pages

0.1 Role of Pectic (3)

Pectin (E 440) is a water-soluble fiber and gelling agent derived from partially methylated polygalactouronic acid, with properties influenced by its degree of methoxylation. It is essential in jelly and jam production, requiring specific sugar and pH conditions for gelling, while also serving as a thickening and stabilizing agent in various food products. The document also discusses sweeteners, both nutritive and non-nutritive, highlighting their properties, safety concerns, and applications in food.

Uploaded by

Sunil Dhankhar
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PPTX, PDF, TXT or read online on Scribd
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Pectin (E 440)

Structure: It’s a polymer of Partially methylated polygalactouronic acid


Galactose conformation is differ from glucose at C4 position
Present in middle lamella and provides firmness to the cell
Raw----------Ripe--------------Overripe
Protopectin------------Pectin--------------pectic acid
Water insoluble---------------water soluble----------------water insoluble
Pectin properties
• Degree of Methoxylation (methylation) decides the jelly making property
• Acetylation inhibits jelly formation e.g. in beet roots
• Water soluble fiber
• Good fat replacer
• Bulking/stabilizing agent due to its power of making hydrogen bonds , so many
hydroxyl groups in its structure in ketchup and sauce
• Helps in jam jelly making
• Jam may have spreadable nature non transparent
• Jelly must be transparent and non spreadable but little shaking should not disturb
jelly structure
• Marmalade is peel containing Jelly
Pectin required
for all
• Pectin+ 65% sugar+3.2 pH--- Jel
• Alcohol test detect quality or gelling property of pectin
• Boiled extract----cool-----add three times methyl spirit----one and big clot-----good pectin
• Boiled extract----cool-----add three times methyl spirit----more small clot-----bad
pectin----need to add pectin from outside
• Methoxylation basis of pectin: degree of esterification
• High methoxyl content (>50%)---Pectin+ 65% sugar+ pH<3.5--- Jel
• Low methoxyl content(<50%)---- calcium need to add for firm jel--- Pectin+ 55% sugar+
pH>3.5 (3 to 4.5) mostly commercial pectin
• 100% methoxyl in pectin not exist
• Low methoxyl pectin can form gel even with less sugar content ----good for diabetic
people
• Oozing•ofRole
waterof pectin (defect of jelly)
is syneresis
• Thickening agent
• Stabilizing agent
• Water soluble fiber
• Fat replacer
• Coating material
Carbohydrates
• Sweeteners (glucose, fructose, maltose, lactose, sucrose)
• Energy---4.1Kcal/g-----4.0Cal/g or 4.0Kcal/g
• Storage food---starch (inert molecule biochemically)
• Bulking agent --- (hydrogen bonding)
• Humectant---(hydrogen bonding)----reduction of sugar ---Polyols----glucitol/maltitol…
• Pectin----thickening agent, jelly agent, firming agent and texturizing agent
• Crystallization------sucrose---texturizing agent---candy (sugar boiled candy)
• No crystallization----Inversion of sugar---IMF osmodried, sherbet
• Browning reaction---PPO activity----tea processing, caramelization---toffees, Maillard reaction---
bakery products
• Coating agent---gums
• Film film---potato starch
• Thickening agent---gums
• Modified carbohydrates---gums----thermogelling property
• Glucose syrups, HFCS---Modified starch---confectionery industry
Sweeteners
Nutritive and Non-nutritive sweeteners
Non nutritive sweeteners: saccharin, cyclamate, aspartame, acesulfame K and sucralose
Nutritive sweeteners: sucrose, glucose , fructose
And variety of polyols including sorbitol, mannitol etc

Bulking concept---Hydrogen bond


Aftertaste concern
Safety issues: Cyclamate can be converted by intestinal flora into cyclohexylamine, which is a carcinogen
Aspartame (poor heat stability) is a dipeptide derivative , ester (aspartic acid and phenylalanine)
Phenylketoneuria people cannot breakdown phenylalanine
Acesulfame K….stable…sweetness depends on acidity
Sucralose….600 times sweeter than sucrose----heat stabile
Stevia…steviosides, rebaudioside…sweetest compound…..but after taste is the problem
L series of sugars are better low calorie replacer than D series

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