- Modified lemon pectin (citrus) - Hydrolysed for better digestibility.
- A water-soluble pectin - Powder form - Does not thicken.
- Standardised to 65% galacturonic acid. Maximum efficacy!
- Controlled molecular weight and low degree of esterification for the highest effectiveness.
- Flavourless. Contains no sugars, sweeteners or flavourings.
Modified Citrus Pectin - Not an Ordinary Pectin
Modified citrus pectin powder from EssentialSeries is a fine powdered food supplement, produced from the peels and pulps of citrus fruits, specifically lemons, from which native pectin is obtained and subsequently modified to produce 'MCP' or 'Modified Citrus Pectin', with nutritional properties different from native pectin. HSN's product is standardised to 65% galacturonic acid, a characteristic monomer of pectin of functional interest.
Pectins are a group of complex high molecular weight polysaccharides found in plants and are mainly composed of partially methylated polygalacturonic acid units. Pectin is commercially produced by extracting citrus peel, apple pomace or beet pulp with acid and heat. The extract is filtered and then pectin is precipitated. The acid extract is sometimes spray-dried or roller-dried. Pectin extracted from plants is modified by altering conditions such as pH, temperature or exposure to enzymes, shortening it to make it a less viscous, more digestible version with different nutritional and functional properties from native pectin.
Modified citrus pectin is an excellent water-soluble alternative to harness the nutritional properties of hydrolysed polysaccharides rich in D-polygalacturonates.
Benefits of 'Pectin Modification'
A Pectin with Lower Viscosity
Pectin hydrolysis, as a modification it undergoes, alters its 'water-binding affinity' or liquid binding affinity, which means that when mixed with liquid it results in a 'drink' and not a gel, it has no gelling power and is therefore less used for this culinary purpose, in jams, for example.
However, this characteristic occurs due to the simplification of complex fibre structures into more easily absorbed polysaccharide chains, turning it into a soluble fibre, with the unique nutritional properties of soluble fibres compared to native pectin.
Maximum Control of Molecular Weight and Esterification
Controlling the characteristics that make up the polymers is key to understanding the nutritional relevance of modified citrus pectin.
Native pectin has a molecular weight between 100 and 200 kilodaltons, which gives it the characteristic properties of this polymer with such high gelling power; however, the molecular weight of modified pectin is much lower.
It is important to control this, as if pectin hydrolysis is minimal, and its weight still hovers around several tens of kilodaltons, its absorption would remain minimal, as with native pectin. Our modified citrus pectin has been processed with careful control of the manufacturing process to obtain a modified pectin with the lowest possible molecular weight.
Its esterification percentage is lower, allowing maximum absorption and functional properties.
65% Galacturonic Acid - Standardisation Ensured
Galacturonic acid (D-galacturonic) is the main monomer that makes up the polymeric chains of D-polygalacturonates that form the modification of native pectin.
Knowing its galacturonic acid content is key to determining the characteristics of the compound, and yet, due to the cost of standardising this quality factor, many companies do not do it. However, at HSN we work only with the best raw materials, those standardised and with an ensured content of their main bioactives to guarantee optimal effectiveness.
Apple Pectin vs Modified Citrus Pectin
Throughout the content already presented, we have constantly referred to the difference between 'native pectin' and modified pectin.
HSN's apple pectin is native pectin, which corresponds to the natural structure of the pectin present in fruit peels, in this case, the apple as the highest exponent of high methyl.
On the other hand, this modified pectin from lemon peels is a simplified version of the pectin molecule that also contains apple peel, to take advantage of different nutritional characteristics typical of superior absorption.
Flavourless, a Powder with No Flavours
Modified citrus pectin has a slightly acidic aftertaste, with its characteristic flavour.
Our modified lemon pectin powder is flavourless because we have not added ingredients to sweeten it, nor to alter its natural taste. You can add it to juices or smoothies without altering their natural flavour, simply adding a slight hint of acidity, because there is nothing more natural than keeping it simple.
Culinary Uses, Also Possible
Pectin used for culinary purposes is mainly native pectin, as it has more gelling power, ideal for making preserves, for example.
Modified pectin can be used as an emulsifier, being an excellent option for preparing creams and sauces, improving their texture.
Other Products for Your Well-being
Modified citrus pectin can be combined with different beverages, but it is an excellent addition to protein shakes of any kind.
Enjoy the best supplements at HSN!
Bibliographic References
- Hassler, S. N., Ahmad, S., Halvorson, K. G., Seefeldt, T., Nemzek, J. A., & Taylor, B. K. (2000). Modified
Citrus Pectin - Monograph. Alternative Medicine Review, 5(6), 573-585. - U.S. Food and Drug Administration. (2024). Title 21: Food and drugs. Electronic Code of Federal Regulations.
- Naturopathic Foundations. (2024). Modified citrus pectin. ND Health Facts.
- National Cancer Institute. (2024). Modified citrus pectin supplement. NCI Drug Dictionary.
- Zhou, S., Chen, Y., Fang, L., Yuan, Z., Lu, H., Wang, T., & Zhou, W. (2021). Modified Citrus Pectin Treatment in Non-Metastatic Biochemically Relapsed Prostate Cancer: Results of a Prospective Phase II Study. Nutrients, 13(12), 4295.
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