Scientific and practical aspects of pectin and pectin products

Abstract

The monograph substantiates and develops modern, highly efficient functional technologies with the addition of pectin and pectin products. Pectin is a natural polysaccharide that combines the properties of a structuring agent and a biologically active compound. Structural formation in products with pectin is manifested in the ability to form strong gels, give stability to emulsions, thicken food masses. The biological activity of pectic substances is expressed in detoxifying, radioprotective, antioxidant, hypoglycemic, immunostimulatory effects. This gives grounds for its widespread use in the creation of health products, preventive nutrition and dosage forms. This publication can be useful for a wide range of scientists and practitioners, researchers, graduate students, students majoring in "Food Technology", as well as for practitioners in the food industry and restaurants.