Sinadarin Abinci na Halitta Citrus Pectin Foda

Foda Pectin ta Citrus, wani polysaccharide, ya ƙunshi nau'i biyu: polysaccharides masu kama da juna da heteropolysaccharides. Ya fi yawa a cikin bangon tantanin halitta da kuma yadudduka na ciki na shuke-shuke, musamman ma yana da yawa a cikin bawon 'ya'yan itacen citrus kamar lemu, lemun tsami, da innabi. Wannan foda mai fari zuwa rawaya yana da nauyin kwayoyin halitta wanda ya kama daga 20,000 zuwa 400,000 kuma ba shi da ɗanɗano. Yana nuna kwanciyar hankali a cikin ruwan acidic idan aka kwatanta da na alkaline kuma yawanci ana rarraba shi zuwa pectin mai yawan kitse da pectin mai ƙarancin ester bisa ga matakin esterification.
An san shi da kyakkyawan kwanciyar hankali, kauri, da kuma kyawun gel, pectin yana samun amfani sosai a masana'antar abinci. Amfaninsa sun haɗa da samar da jam, jellies, da inganta ingancin cuku, da kuma hana taurarewar burodi da kuma ƙirƙirar foda ruwan 'ya'yan itace. Ana amfani da pectin mai yawan kitse a cikin jams na acidic, jellies, alewa masu laushi na gelled, cikewar alewa, da abubuwan sha na ƙwayoyin cuta na lactic acid, yayin da ake amfani da pectin mai ƙarancin ester a cikin jams na gabaɗaya ko marasa ƙarancin acid, jellies, alewa masu laushi na gelled, kayan zaki daskararre, miyar salati, ice cream, da yogurt.