- Apple Pectin - A high viscosity fiber loaded with properties.
- High pectin concentration per capsule: 700mg in each unit.
- 100% Apple Pectin, without citrus sources or other origins.
- High methoxyl pectin - High degree of esterification.
- Formula free of aesthetic additives - More clean label.
HSN Apple Pectin - A Fiber with Unique Properties
Apple Pectin 700mg from EssentialSeries is a dietary supplement in vegetable capsules, made from pectin from the apple pomace, with a high degree of extraction, to obtain the pure fiber from the fruit skin cell wall, thus taking advantage of all its functional and physiological properties.
Pectin is a unique fiber, and although you may think your diet has an adequate fiber intake, usually the daily consumption of dietary sources of pectin, such as apples and citrus, is not high enough to consume the recommended daily amount to achieve its positive physiological effects.
Boost your diet with our specific apple pectin supplement!
Do you know pectin? Let us tell you
What is pectin?
The first time pectin was recognized as such was in the first half of the 19th century, when chemist Henri Braconnot discovered it as a heteropolysaccharide present in the pomace of fruits used in jam-making.
In fact, pectin became famous because it was well known at that time that with fruits that did not produce good jams, one had to add citrus pulps or boil them with apple skins; it was not known why, but it was because of the pectin; just as in fruits where jam was easily made, its natural pectin content was responsible for achieving it.
Pectin as such is a type of fiber nutritionally speaking, a viscous fiber, of very high viscosity, part of its physiological properties derive from this characteristic. Chemically, pectin is a heteroglycan, a type of polysaccharide formed by different monosaccharides.
Its application varies from cooking, where it plays a key role in the gelatinization of fruit elements, especially; and where it is widely used in the preparation of desserts, jellies, sauces, etc., to dietary supplementation due to the positive metabolic effects it possesses with sufficient consumption.
Where do we find pectin?
Pectin is naturally present in certain plant foods, among which we can find as major representatives of this compound: apples, cherries, apricots, carrots, and citrus; therefore, it is not at all, an unknown nutrient to our body, we consume it daily.
However, the pectin content of the fruits that contain it is primarily in the middle lamellae of the skin, and certain fruits like citrus are not consumed with skin unless it is used in culinary preparations, grated or chopped; thus, in reality, the amount of pectin that an average person consumes through diet is insufficient to obtain the beneficial effects of this compound.
The pectin powder, like the one in our 700mg pectin capsules, is not chemical or artificial, it is the pectin from the apple skin, which when its juice is extracted, remains, and is boiled in a low pH solution with specific characteristics that allow the chemical structure of the pectin to 'soften' and mix with the liquid in which the skins are being boiled. Subsequently, that liquid is separated, filtered, and the pectin is isolated.
Apple Pectin vs Other Sources of Pectin
Pectin is not always the same, since being a polysaccharide, there are specific characteristics that must be considered to determine the effectiveness or orientation of the compound, in this case often considered above others: The degree of esterification of the pectin.
Depending on the source from which it is obtained, the equivalent monosaccharides are variable, being the pectin from apples considered as 'original pectin', which was first discovered, used, and with which most scientific research has been carried out.
The apple is generally considered the best source of natural pectin, even though it is not the most concentrated source (since the skins of lemons, for example, have more pectin), once extracted, this ceases to be a relevant factor, while the characteristics that condition the pectin do remain once extracted, and there, apple pectin is preferable.
Moreover, the flavor of the pectin is partly conditioned by the source from which it is obtained, with the flavorless powder of apple pectin being much milder, easy to include in recipes without affecting the overall flavor of the preparation, and simple to prepare in gel form for direct consumption, unlike other sources such as citrus pectin.
HSN Apple Pectin is a Top Choice!
We have already mentioned that apple pectin is generally considered a superior source, however, not all apple pectins on the market are the same, as depending on the processing procedure of the pectin, its nutritional characteristics vary.
We have selected a raw material of pectin that fits what we were looking for, we did not choose just any pectin, we made the best:
Our pectin is a 'high methoxyl' pectin.
High methoxyl pectins are those that have higher degrees of esterification, therefore, are larger chains, with greater molecular complexity, making them ideal as agents with high osmolal load and low reactivity.
With values of:
- Esterification: 50-68%
- Methoxyl groups: >6.7
And a content of galacturonic acid over 74% our pectin is excellent for taking advantage of the functional and nutritional properties of this type of fiber. In culinary preparations, it is used in the range of 0.2-1.0% so that, in the presence of an acidic medium and sugar, it gels; achieving thanks to its 'high methoxyl', the best result in preparations such as compotes and jams.
Considerations for apple pectin:
Pectin is always recommended to be consumed with a large amount of water to ensure that the substance reaches the stomach. There is a risk of choking in people with swallowing difficulties or those who take pectins with inadequate liquid intake, although these problems are not as associated with pectin capsules as with pectin powder, since the danger of choking lies in the high hydration capacity it possesses, which is why it forms a high-density gel, like other soluble fibers such as Glucomannan, which experiences the same.
Other Uses of Pectin in Your Life - Discover Them
Although pectin is known for its metabolic effects, we can find it present in many everyday products.
For example, pectin is used as an emulsifier by professional cosmetic brands.
But the most common use is in food and culinary applications:
Using high methoxyl pectin in combination with sugar even if naturally present, like that found in fruits; and acid, also naturally present in fruits, such as citric acid; allows for the preparation of high-quality jams, compotes, and other gelatinized preparations.
Pectin is a healthy compound full of uses in your home!
Do you know other fibers from the HSN catalog? Don't miss them
At HSN we have many types of powdered fibers, with different rheological and nutritional characteristics. Discover:
- Psyllium Husk: The powdered husk of Plantago ovata, rich in insoluble fibers.
- Inulin: Pure chicory root fiber, with a lower degree of polymerization and low viscosity.
- Glucomannan: A fiber with a very high gelling power, ideal in weight loss diets.
Find in our catalog all types of pure fibers, and foods with high fiber content. Be sure to try the apple fiber, with all the natural composition of fruit fibers, and not just pectin.
Bibliographic References
- Pascale, N., Gu, F., Larsen, N., Jespersen, L., & Respondek, F. (2022). The Potential of Pectins to Modulate the Human Gut Microbiota Evaluated by In Vitro Fermentation: A Systematic Review. Nutrients, 14(17).
- Chandel, V., Biswas, D., Roy, S., Vaidya, D., Verma, A., & Gupta, A. (2022). Current Advancements in Pectin: Extraction, Properties and Multifunctional Applications. Foods, 11(17).
- Wikiera, A., Irla, M., & Mika, M. (2014). Prozdrowotne wlas̈ciwos̈ci pektyn. Postepy Higieny i Medycyny Doswiadczalnej, 68, 590–596.
- Brouns, F., Theuwissen, E., Adam, A., Bell, M., Berger, A., & Mensink, R. P. (2012). Cholesterol-lowering properties of different pectin types in mildly hyper-cholesterolemic men and women. European Journal of Clinical Nutrition, 66(5), 591–599.
- Bai, Y., & Gilbert, R. G. (2022). Mechanistic Understanding of the Effects of Pectin on In Vivo Starch Digestion: A Review. Nutrients, 14(23).
- Blanco-Pérez, F., Steigerwald, H., Schülke, S., Vieths, S., Toda, M., & Scheurer, S. (2021). The Dietary Fiber Pectin: Health Benefits and Potential for the Treatment of Allergies by Modulation of Gut Microbiota. Current Allergy and Asthma Reports, 21(10), 43.
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