Pectin is abundantly contained in apples and citrus fruits. It can be used to produce jam and jelly. Few people have attached great importance to this nutrient. This is because pectin plays a tiny role in nourishing the human body. However, it does not mean that there is no need for us to supplement this nutrient. According to the medical research, pectin can help us prevent cancer and obtain fibers. It can also lower the levels of cholesterol and improve the intestinal viscidity in our bodies. The improved viscidity can decrease the cholesterol of bile and food, which can further lower the cholesterol in our bodies. What’s more, pectin can effectively clean our body tissues. This is because pectin contains high fibers. The experts have already proved that the absorption of high fibers can help us decrease the chances of getting colon cancer and gastric cancer. 

Pectin can be used to produce jam and jelly. During the production process, pectin is mainly employed to keep jelly and jam solid. Many fruits contain pectin. Take apple as an example. An apple usually contains 1% to 1.5% of the nutrient. The medical research has found that the irritable bowel syndrome can be effectively alleviated if the patients eat apples moderately every day. In our daily life, we can also eat apples frequently to keep ourselves healthy. At present, many people like to store fruits in their refrigerators so as to keep the fruits fresh. Before we put the fruits in the refrigerators, we should add pectin powder to protect the freshness and nutrition of fruits.

Nowadays, pectin can even be used to produce bread. Extracted from the dried skin of oranges, pectin can effectively increase the volume of bread, enhance the absorption to water and increase the weight of paste. At the same time, it can improve the freshness, softness and stability of paste. In addition, it can also prolong the quality guarantee period of bread. Many factors can affect the quality guarantee period. The most important factor is the crystallization of starch. The addition of pectin can adjust the softness of bread to prolong the quality guarantee period. Pectin can also be used to produce towelettes for babies to protect their skin, woundplasts for normal people to accelerate the recovery of wounds and cosmetics for women to resist radiation caused by ultraviolet rays. It is also added into ink to prevent sedimentation.