Pectin

lemon juice is within the range of 2.00-2.60, the pH of vinegar is within the range of 2.40-3.40, and the pH of cider vinegar is 3.10. These ingredients lower the pH of the canned product for food safety but can have other functions such as helping pectin to set or assisting in fermentation. 3.…

It helps dissolve fat and cholesterol, according to Dr. James Cerd, University of Florida. An average sized grapefruit has 74 calories, providing 15 grams of pectin (the special fibre linked to lowering cholesterol and fat), it is high in vitamin C and potassium and is free of fat and sodium. It is also rich in natural galacturonic acid, which adds to its effectiveness as a fat and cholesterol fighter. Grapefruit…

*SCENE 1 : Calgene Lab* Scientist A: According to my research, once I perform this experiment, it will interfere with the production of the protein that causes the decay. Scientist A: I just need to do this and..*stomach grumbles*...nope. I need to go to the restroom for a bit. What this scientist didn't know is that his son was watching from afar. Son: Oooooh, a needle. But why is the tomato the only one left with no needles? Son: Let me fix that. The son then sticks the needle to the…

All fruits are beneficial. ``An apple a day keeps the doctor away`` is a popular saying that was adapted to an original proverb found in the February 1866 "Notes and Queries" publication; "Eat an apple on going to bed, and you'll keep the doctor from earning his bread." This adage was widely spread to most nations. Nearly 150 years later, its power to make people love apples is still quoted. So, then, the proverb would not be as popular as of today if it does not really have value at all. The…

Carbohydrates : Carbohydrates are commonly identified as sugars, they are the 'staff of life' for mainly organisms. They are mainly rich class of biomolecules in nature, based on mass. Carbohydrates are also known as saccharides, in Greek sakcharon mean sugar or sweetness. They are generally distributed molecules in plant and animal tissues. In plants, and arthropods, carbohydrates from the skeletal structures, they also provide as food reserves in plants and animals. They are main energy…

E-number food additives, their chemistry and role in food Since the dawn of time, humans had using several simpler and yet natural food preservation techniques such as preserving meat using salt, or immersing onions and cucumber in a jar of vinegar to keep the food fresh and last longer. The method of preserving food had been evolved over a significant period of time. (Heldman, 2003) Food additives are either a natural or synthetic substances which was added intentionally to food to improve the…

Coffee or Tea Which is Better? Coffee and tea are currently the world’s most commonly used stimulants. Whereas the two are of different chemical structure and composition, they share a common chemical that is caffeine. Tea, for instance, contains caffeine and methylxanthenes such as theobromine and theophylline which are also human central nervous system stimulants. Tea is derived from a plant, Camellia sinensis, which was first grown in South East Asia and used as a beverage. It has over the…

Though obesity has been rapidly increasing, and part of the American culture is as Janet Poppendieck, author of “Want Amid Plenty”, puts it, “Individual Americans have been preoccupied with avoiding, losing or hiding the corporeal effects of overeating” (573). Unfortunately, it isn’t being stopped quite as successfully, as of now about 300 million Americans are considered obese (Brewis 463). American adults aren’t the only ones suffering, obesity and diseases caused by it, such as hypertension…

Sodium alginate (SA) is a natural anionic polysaccharide obtained from sea weeds. It contains β-D-mannuronate (M) and α-L-glucuronate (G) residues linked by (1-4)- glycosidic linkages (Fig. 7.1) and arranged in homopolymeric blocks of each type and in heteropolymeric blocks [1]. It is a water soluble polysaccharide and has pKa values of 3.38 for the ‘M’ and 3.65 for ‘G’ units [2]. It can form complexes with positively charged polymers due to its anionic character. It is utilized as emulsifier,…

Strawberry puree, banana puree, water, sugar, concentrated apple juice, contains less than 1% of the following: Cellulose powder, natural (botanical source) and artificial flavors, xanthan gum, citric acid, colored with fruit and vegetable juice, pectin. They also add ice and low-fat yogurt for good measure. Does it taste good? Indeed. But so do hot…