Polyglucose, low-fat pectin, and apple pectin are all water-soluble dietary fibers, but there are significant differences in their sources, structures, properties, functions, and applications. The fol
- Source and essence
Polyglucose:
Artificial synthesis: made by high-temperature polymerization of glucose (mainly derived from corn starch), sorbitol, and citric acid.
Non natural existence: Natural polyglucose does not exist in nature.
Low fat pectin/apple pectin:
Natural extraction: all derived from plant cell walls.
Low fat pectin: usually refers to pectin with a low degree of esterification (<50%). Its raw materials come from a wide range of sources, including apple pomace, citrus peels (lemon, orange, etc.), sunflower plates, etc. 'Low fat' refers to a low degree of esterification, unrelated to fat. ?
Apple pectin: specifically refers to pectin extracted from apple pomace (a byproduct of juicing or canning). Apple pectin naturally has a relatively high degree of esterification, but it also needs to be de esterified through processes such as acid, alkali, or enzyme treatment to produce low-fat pectin.
Relationship: Apple pectin is a source of pectin. Low fat pectin (low methoxy pectin) is a type of pectin classified by esterification degree, which can be made from various raw materials such as apples and citrus.
- Chemical Structure and Properties
Polyglucose:
Structure: Highly branched glucose polymer containing a cross-linked structure formed by a small amount of sorbitol and citric acid. The molecular weight range is wide (about 320-20000 Da), and the core is randomly cross-linked pectin.
Solubility: Very soluble in water (>80%), forming a low viscosity, clear or slightly turbid solution. The solubility is not significantly affected by pH and ionic strength.
Gel: no gel ability. The viscosity of its solution is relatively low.
Stability: Very stable to acid and heat (resistant to high temperature processing and low pH environment), not easily degraded by microorganisms.
Sweetness: Slightly sweet (about 10% of sucrose).
Low fat pectin/apple pectin:
Structure: A linear polysaccharide chain mainly composed of alpha-D-galacturonic acid units connected by alpha-1,4-glycoside bonds. The key difference lies in the degree of esterification (DE):
High ester pectin (HM Pectin, DE>50%): It has more methyl ester groups on the carboxyl group of galacturonic acid. High sugar (>55%) and low pH (~2.8-3.5) are required to form gel (hydrogen bonding and hydrophobic interaction).
Low ester pectin (LM Pectin, DE<50%): with fewer methyl ester groups and more free carboxyl groups. It can form gel ("egg box" model) by bridging free carboxyl groups with calcium ions (Ca 2+) under low sugar/sugar free conditions. Gel is sensitive to pH and ionic strength.
Solubility: Dissolve in hot water to form a high viscosity solution. Solubility may be affected by ion strength and pH.
Gel: The core characteristic is gel ability, especially low fat pectin (LM) is widely used in health food and low sugar jam.
Stability: Relatively stable under acidic conditions (especially high ester pectin), but can degrade under high temperature, prolonged heating, or strong alkaline conditions (β - elimination reaction).
Sweetness: There is almost no sweetness in itself.
- Physiological function (from the perspective of dietary fiber)
All three have common characteristics of water-soluble dietary fiber (regulating blood sugar, blood lipids, increasing satiety, promoting probiotic growth, and improving intestinal function), but the focus and mechanism are different:
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Polyglucose:
Strong prebiotic effect: Due to its highly branched and complex structure, it can be selectively fermented by various probiotics (especially bifidobacteria) to produce short chain fatty acids (SCFAs).
Extremely low calorie content:~1 kcal/g.
Moisturizing the intestines and promoting bowel movements: increasing the volume and moisture of feces, and promoting peristalsis. Fermentation gas production may cause bloating at high intake levels.
Low fat pectin/apple pectin:
High viscosity and gel properties:
Delaying gastric emptying and small intestine absorption: the effect is more significant, and the control of postprandial blood glucose and cholesterol (combined with bile acids) is more prominent.
Strong sense of satiety: Absorb water in the stomach to form gel, increasing the volume of stomach contents.
Selective fermentation: SCFAs (especially butyric acid) can also be produced by gut microbiota fermentation, but the fermentation rate and microbiota selectivity may be different from that of polyglucose (with longer pectin chains).
Calories:~2 kcal/g (natural dietary fiber is usually estimated based on this).
Protection of gastrointestinal mucosa: the formation of viscous gel layer may have a certain protective effect on mucosa (research hotspot).
- Main application areas
Polyglucose:
Core advantages: high solubility, low viscosity, low calorie content, high stability, neutral flavor. ?
Widely used:
All kinds of beverages (low calorie, sports drinks): easy to dissolve, does not affect clarity and taste.
Dairy products (yogurt, dairy beverages): provide fiber and improve texture (slight thickening, frost resistance).
Baked goods (bread, cookies, pastries): partially replace sugar and fat, retain moisture, delay aging, and provide fiber.
Candy (gummy, chocolate): used as a filler and moisturizer.
Meat products: improve water retention and texture.
Health products (capsules, powders): as the core fiber component.
The ideal choice for low calorie, low sugar, and high fiber foods. ?
Low fat pectin/apple pectin:
Core advantages: gel property, thickening property and stable emulsification property. ?
Main applications:
Jam, jelly, and fruit pre products: Low fat pectin (LM Pectin) is the standard gelling agent for low candy/no candy sauces (dependent on calcium ions).
Yogurt and acidic dairy beverages: used as stabilizers and thickeners to prevent whey precipitation and improve taste (high fat sensation).
Soft candies (especially fruit candies): provide elasticity and texture (often compounded with carrageenan, etc.).
Health care products: use its high viscosity, gel properties (such as satiety products, intestinal regulation products). Apple pectin is often promoted for its "natural source" properties.
Encapsulated/controlled release carrier: use its gel and its responsiveness to pH/ions.
Fat substitutes: provide a fat like texture and lubricity (commonly used in low-fat salad dressings, etc.).