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]

The non-esterified galacturonic acid units can be either free acids (carboxyl groups) or salts with sodium, potassium, or calcium. The salts of partially esterified pectins are called pectinates, if the degree of esterification is below 5 percent the salts are called pectates, the insoluble acid form, pectic acid. [ citation needed] Although limited, the evidence suggests that pectin may help with acid reflux (although less effectively than conventional therapies). You may discuss using it as an add-on with your doctor. 4) Drug Delivery SubstanceSome plants, such as sugar beet, potatoes and pears, contain pectins with acetylated galacturonic acid in addition to methyl esters. Acetylation prevents gel-formation but increases the stabilising and emulsifying effects of pectin.

Pectin has been observed to have some function in repairing the DNA of some types of plant seeds, usually desert plants. [11] Pectinaceous surface pellicles, which are rich in pectin, create a mucilage layer that holds in dew that helps the cell repair its DNA. [12] Waterhouse ET, Washington C, Washington N. An investigation into the efficacy of the pectin based anti-reflux formulation-Aflurax. Int J Pharm 2000;209:79-85.. View abstract.

Common uses

Huang, Zhenying; Gutterman, Yitzchak; Osborne, Daphne J. (30 July 2004). "Value of the mucilaginous pellicle to seeds of the sand-stabilizing desert woody shrub Artemisia sphaerocephala (Asteraceae)". Trees. 18 (6): 669–676. doi: 10.1007/s00468-004-0349-4. S2CID 37031814. Once you know the pectin content of the fruit, you can decide whether you need to add some more for a reliable set. Use either liquid or powdered pectin, or jam sugar that has powdered pectin added. How to add pectin Strain through a cheesecloth and allow it to drain for several hours or overnight, so you’re getting all the liquid. Avoid squeezing the fruit so the juice will remain clear. If the cooked fruit is squeezed when straining, the juice will be cloudy. It will require a longer cooking time and will not produce as firm a gel as commercial pectin or some of the other alternatives, but by cooking longer, your fruit product will contain no ingredients except your fruit and the sweetener of your choice. Combine a Fruit High in Natural Pectin With a Low-Pectin Fruit Pectin binds substances in the intestines and adds bulk to the stools. It might also reduce how much cholesterol the body absorbs from foods.

Codex General Standard for Food Additives (GSFA) Online Database; A list of permitted uses of pectin, further link to the JECFA (...) specification of pectin.

In 2 studies of 76 adults delayed stomach emptying but had no effect on blood sugar levels [ 40, 22]. European parliament and council directive No 95/2/EC of 20 February 1995 on food additives other than colours and sweeteners; EU-Directive that lists the foods, pectin may be used in. Note: The link points to a "consleg"-version of the directive, that may not include the very latest changes. The Directive will be replaced by a new Regulation for food additives in the next few years. In one study in 57 adults, those who received 15 grams of pectin per day experienced up to a 7% reduction in LDL (bad) cholesterol compared with a control group ( 14).