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Pectin is used as a stabiliser in foods such as yogurt. A stabiliser or stabilizer is an additive to food which helps to preserve its structure. Typical uses include preventing oil-water emulsions from separating in products such as salad dressing; preventing ice crystals from forming in frozen food such as ice cream; and preventing fruit from settling in products such as jam, yogurt and jellies.
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Pectin is composed of complex polysaccharides that are present in the primary cell walls of a plant, and are abundant in the green parts of terrestrial plants. [5] Pectin is the principal component of the middle lamella, where it binds cells. Pectin is deposited by exocytosis into the cell wall via vesicles produced in the Golgi apparatus. [6]
Modified citrus pectin (also known as depolymerized pectin, fractioned pectin, modified pectin, pH-modified pectin, low molecular weight pectin, and MCP) is a more digestible form of pectin. Modified citrus pectin is composed predominantly of D-polygalacturonates, which are more easily absorbed by the human digestive system. [2]
The pectin lyase is playing a crucial role in many biotechnological uses including the textile industry, paper manufacturing, wastewater pretreatment of pectin, clarifying of the juice, and extraction of oil. It has the ability to efficiently break the pectin molecule's back bone by β-eliminating in order to form pectin-oligosaccharide.
The International Numbering System for Food Additives (INS) is an international naming system for food additives, aimed at providing a short designation of what may be a lengthy actual name. [1]
A wide range of stabilizers is therefore needed. The market for antioxidant stabilisers alone was estimated at US$1.69 billion for 2017, [3] with the total market for all polymer stabilizers expected to reach US$6.5 billion by 2033. In 2023, almost half of all polymer stabilizers sold worldwide were based on calcium, followed by lead (25.1 % ...