【MED Your Life】GELATIN vs PECTIN
“Mummy, Daddy! I want to buy this gummy, the taste is very nice!!!”
Almost all the children like to take gummy. As parents, we will always need to filter and choose a better one for our child. There are few aspects that we can look into to get a better one for our child consumption. Here, I would like to share the common gelling agent that use in the gummies production.
The most common gelling agents used are gelatin and pectin which we can easily find in the market nowadays.
…gelatin is type of protein substance obtained from the acid, alkaline, or enzymatic hydrolysis of collagen, the chief protein component of the skin, bones, and connective tissue of animals…
GELATIN is widely used as a gelling agent in food, pharmaceuticals, photography and cosmetic manufacturing.
GELATIN is a pure fully digestible protein high in essential and non essential amino amino acids. It contain fat free functional ingredient. The texture of gelatin is elastic, chewy, and gummy.
In production process of the gelatin, strict regulations need to be applied for all steps in the manufacturing process as gelatin is produced from natural raw materials which originate from animals. The product is tested at various intervals during production as a finished product to ensure compliance with customer, U.S. and international standards and norms.
However, usage of gelatin will often create some religious issue. For example,, Muslim halal will require gelatin sources other than pigs, like cows and/or fish and from animals slaughtered ritually. Likewise, vegans and strict vegetarians choose not to eat foods containing gelatin from animals.
….pectin is a water soluble carbohydrate substance found in the cell walls of plants….
All fruits have pectin to hold the fibers of the fruit. Unlike gelatin, pectin is not digestible and is considered a dietary fibre.
Many scientific studies have found that pectin has many health benefits. Pectin is claimed to be lowers “bad” cholesterol and improve intestinal health. Several studies on both humans and animals have shown that pectin, especially apple and citrus pectin can reduce LDL cholesterol without reducing HDL cholesterol.
PECTIN is mainly used in making jams and jellies and other bakery items as it is heat-resistant and stable even though it is being cook. The texture of gummies using pectin are more elastic and brittle when biting and the flavor can remain in the mouth for a longer period due to the better flow behavior.
At the WHO joint Expert Committee on Food Additives and in the EU, no numerical acceptable daily intake (ADI) has been set, as pectin is considered safe. In the US, pectin is generally recognized as safe. In most foods it can be used according to good manufacturing practices in the levels needed for its application.
Generally, the differences between these two gelling agents are mainly from the sources and the texture it contributing to the end products. The pectin is generally much more easily to be accepted by everyone without any issue as this is plant based.
