Examples of using Pectin in English and their translations into Hebrew
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This helps with low pectin fruits.
Pectin costs less than an apple or an orange.
Now we gradually begin adding the pectin.
Mix incessantly until the pectin melts in the hot wine.
The pectin needs the assistance of sugar to set up a jam.
Lemon juice will help, as will other high pectin fruits.
If you pour all the pectin in at once, it will solidify into small chunks.
Things looked up when he started selling herbs andspices in addition to the pectin.
Lack of food fibers(cellulose, pectin) in the pregnant woman's diet.
High pectin contents are found in the fruit peels of both apple and citrus fruits.
Things looked up when he started selling herbs andspices in addition to the pectin.
Not to mention pectin, tannins and organic acids, which are especially numerous here.
First, apples are filled with soluble fiber and pectin, which help you feel full.
In regards to the extraction of pectins from fruits and vegetables, sonication produces pectin of high quality.
When you stop mixing, a film will form over the wine,but it will melt in the next mixture and it shows that the pectin is starting to work.
The apple contains pectin, which helps to get rid of the effects of heavy metals and cleans the liver and kidneys.
Our top chemists can't even identify some of the elements,and there are traces of such bizarre impurities as apple pectin.
Jelly has added pectin or fruit sugars which allow the mixture to set into a more gel or jell-o like texture.
All this to be rich in natural antioxidants, such as vitamin C(which helps synthesize collagen),tannins and pectin, which in turn help to firm the skin.
Pectin is used in confectionery jellies to give a good gel structure, a clean bite and to confer a good flavour release.
The Hibiscus plant is made up of many properties such as: Gossypetin(anti-bacterial material) anthocyanins, glycoside,glycolic acid, pectin and citric acid.
The quality if commercially used pectin is usually more determined by its dispersability than by its absolute solubility.
Factors such pH, presence of other solutes, molecular size, degree of methoxylation, number and position of side chains,and charge density on the molecule influence the gelation properties of pectin.
Pectin quality and purity can vary depending on anhydrogalacturonic acid, degree of esterification, ash content of extracted pectin.
In addition, the phytochemicals found in golden berries, polyphenols,and carotenoids, along with pectin fiber, also help maintain a normal cholesterol level in the body, along with regulation of high blood pressure if necessary.
The pectin with high molecular weight and low ash(below 10%) content with high anhydrogalacturonic acid(above 65%) are known as good quality pectin.
Concerning the gelation of high-methoxyl pectin, the cross-linking of pectin molecules occurs due hydrogen bonds and hydrophobic interactions between the molecules.
Pectin is also used to stabilize acidic protein drinks, such as drinking yogurt, to improve texture, mouth-feel and pulp stability in juice based drinks and as a fat substitute in baked goods.
Another structural type of pectin is rhamnogalacturonan II(RG-II), which is a complex, highly branched polysaccharide and less frequently found in nature.
Apples contain pectin and many dietary fibers, two components responsible for cleaning waste from the intestines, making it easier for the liver to work, allowing it to take better care of the rest of the body, and itself.