Pectin’s use

Preventive use

In today’s world the problem of reducing of adverse effects on the body is becoming more and more actual. Therapeutical and preventive nutrition is the simplest and the most effective method for health maintenance. Nutrition optimization can improve the body’s resistance against negative environmental factors.

Pectin as a prophylactic agent creates conditions in the intestines that hinder the livelihood of causative agents of intestinal infections and provide, therefore, a protective effect. In addition, pectin creates conditions that hinder the development of dysbiosis.

Pectin considerably decreases the influence of environmental hazards – absorbs and removes heavy metals, chemicals that come into the body under conditions of high gas concentration, and others, which can accrue in the body and intoxicate it.

Intestinal infections, dysbiosis and intoxication

The intestinal infection pathogens get into healthy human’s body with food. For example, serious intoxication can occur after eating contaminated food which was not maintained properly. The result is a rapid development of microbes. In the best case it threatens with diarrhea. In the worst – with the infectious Diseases Hospital.

Acute intestinal infections are accompanied by the development of dysbiosis, or this condition develops after antibiotic usage.

The effects of pectin are focused on pathogens that produce toxic substances. Pectin blocks them, absorbs and removes from the body. Useful bacteria do not suffer from this.

Nowadays completely healthy people are rare. To protect yourself and your loved ones, you must have Pectin extract in your home medicine cabinet, unique way of first aid, which solves easily and quickly intestinal infections problems in both children and adults. It can happen in every family. Take care of yourself!

In oncology practice

Pectin substances affect the intercellular interactions. American oncologists from the Michigan Cancer Foundation have found that cancer cells and pectin form a strong complex. According to scientists, galactose structure in pectin macromolecule binds protein complexes on the surface of cancer cells, which are responsible for “sticking” to the healthy tissue, and thus impedes the process of metastasis.

Nowadays cancer is a curable disease. In the treatment of cancer currently surgical treatment, chemotherapy and radiotherapy are used. Unfortunately, the use of these methods is usually accompanied by complications. Therapy brings positive results, however not everyone can stand it.

Pectin helps the body withstand drugs and cope with the disease. It quickly and effectively removes toxins, fully normalizes the gastrointestinal tract, removes diarrhea, improves appetite, and increases the quality of treatment and life.

Allergy and diathesis

Detoxifying qualities of pectin substances stipulate their use for the treatment of allergic diseases, including children’s diathesis. It’s been found that after taking one teaspoon of pectin extract 3 times a day 20 minutes before feeding for 2 weeks, there is a positive effect: reduction of cutaneous manifestations of diathesis and intestine dysfunction, mood and appetite improvement.

In surgical practice

Haemostatic qualities of pectin preparations use for pulmonary, esophagus, stomach and intestines hemorrhage, in dentistry and hemophilia, gynecological diseases. One of the most interesting and most effective uses of pectin in medicine is their use in surgical practice in the treatment of wounds and burns. Wounds treated by pectin extract do not inflame and heal quickly.

Diabetes

Results of clinical observations also confirm the ability of pectin to decrease blood cholesterol level. In addition, pectin is used as hypoglycemic remedy.

In patients with diabetes pectins reduce the rate of increased glucose in the blood after a meal, without changing the concentration of insulin in the blood plasma. Remember that a positive effect can be achieved only if use 10 grams of pectin (250 g pectin extract).

Other indications

Pectin is also used in:

  • highly active remedy treatment for radiation sickness;
  • treatment of intoxicating by heavy metals, various intoxications of the body;
  • treatment of gastrointestinal tract diseases;
  • polyarthritis and other diseases of the joints;
  • preventive method when working with toxic substances;
  • structuring of drugs in pharmacy.

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Pectin in the Dietology

Unlike other dietary fiber, pectin slows the passage of food through the colon, because of increasing its viscosity. Thus, food assimilation is more complete, and therefore organism needs less food. This characteristic is very valuable to those who sits on a diet for weight loss. Also pectin binds carbohydrates that affect weight gain.

Another positive quality of pectin is in its effect on motor function of the intestine. Pectin in the intestinal tract acts as an adsorbent and cleans the intestinal walls of fat and toxic substances. Another important fact is that pectin can excrete radionuclides, stagnant fat and excess cholesterol. These positive qualities ease further process of losing weight.

Diet is very effective in cases with the weight accumulated over the years and is already fixed. Stagnant fat is much harder to break than edematous fat accumulated within six months. According to dieticians pectin diet easily copes with body fat and body cleansing. According to the research, it is proved that consumption of 25 grams of apple pectin extract can reduce weight by 300 grams.

So, for the weight losing Pectin extract has such properties:

• Excretes cholesterol and stagnant fat cells, toxins and radionuclides

• Reduces appetite, resulting in reduced daily calorie intake

• Excellent impact on intestinal microflora

Pectin’s history

The history of pectin began in the late 18th century, when in 1790 the French chemist Louis Nicolas Vauquelin, exploring vegetable products, isolated from fruit juice substance that had gelling properties. Forty years later Brakonno named it pectic acid (from the Greek “pektos” – “congealed, curdled”)

In 1937 Schneider and Bock first established structure formula of pectin, but its industrial production started only in the second half of the twentieth century.

Pectin substances have beneficial effects; they are absolutely harmless natural detoxifiers that subtract heavy metals, radionuclides and other poisonous substances from the body. That’s why they are sometimes called the “gift of nature”.

At hazardous working conditions the increasing of introduction to the organism of pectin and pectin products causes reduce of occupational diseases. In this regard, USSR Ministry of Health in 1968 legislatively provided its issuing to workers along with dairy products. Pectin was issued in the amount of 8-10 g as a jelly or pectin’s concentrate with tea. In 1979 pectin was approved by the chief state sanitary doctor of the USSR as a food product.

Today the scale of pectin production is significant, as well as the variety its application areas. In the list of food additives pectin is labeled as E440 and belongs to the class of consistency improvers: stabilizers, thickeners and gelatinizators. Negative effect of pectin is not established and its use as a food additive is allowed without restrictions in all countries.

Pectin

Apple pectin extract – drink of everyday use with a pleasant aroma and taste of apples.

Pectin binds toxins, heavy metals, radionuclides, nitrates and other chemical compounds, adjusts function of the intestine and its microflora, reduces the level of cholesterol and sugar in blood.

Hippocrates believed that people should live 120-150 years, and almost all diseases come with the food. Pectins, being soluble dietary fibers, are recommended as a mandatory component of the modern theory of adequate nutrition.

The use of therapeutic doses of pectin, which is an average of 100 grams per day of our drink, – that’s the key to good health.

About us

Company So’ok began its history in 2010 in the heart of the Ukrainian natural pearl and historical pride – Khotyn in Chernivtsi region, on a basis of local food plant.

SInce the first year of existence we have focused on the production of apple juice concentrate and have presented our product to the leading Ukrainian and European producers of juice concentrates, flavours and beverages, thereby have built a strong foundation for further cooperation.

Apple juice concentrate is a universal raw material for juices and beverages of everyday consumption. Company So’ok with great attentiveness and responsibility cares about its contribution to the quality of drinks on our tables, which must be perfect at all stages.

Excellent geographical location of the plant “So’ok” allows to use for processing ecologically clean apples from gardens of Bukovina, Podolia, Volyn and Zakarpattia, and technically modernized production line enables to conserve natural and useful properties of apples and produce juice concentrate of high quality.

SPECIFICATIONS of Apple Juice Concentrate 65 Brix – Cloudy

Apple Juice Concentrate 65 Brix – Cloudy (according to GOST 18192-72)

Flavor: Full flavored and typical of fine quality apple juice concentrate. Free fromscorched, fermented, caramelized or other undesirable flavor.
Aroma: Characteristic of apples, free from acetic, musty or otherwise foreign orders.
Appearance: Light to medium amber liquid.
Brix (Direct @ 20 deg C): 65.00 +/-0.5
Acidity: 2.50 – 4.50 as Malic
Specific Gravity: 1.35-1.36
Turbidity: < 5 NTU
Packaging: in bulk
Aprox. Shelf Life (Months): 12
Yeast & Mold: <100
Total Plate Count: <1000
Patulin: <50
Allergens: none
Pectin: none
Starch: none
Food and energy value of 100 g Carbohydrates – 52 mg, Vitamin C – 4 mg , 210 kcal .

SPECIFICATIONS of Apple Juice Concentrate 70 Brix – Clear

Apple Juice Concentrate 70 Brix – Clear(according to GOST 18192-72)

Organoleptic parameters:
Appearance dense, almost clear liquid
Taste and smell typical for apple juice
Physical and chemical properties:
Mass fraction of dissolved dry substances,% 70-71
Titrated acidity, %
(at pH 8.1 in terms of malic acid)
3,0 – 4,0
Colour (Abs 420 nm) 0,300 – 0,500
Turbidity, NTU (when diluted to 11.2) less than 5.0
Stability ∆ NTU less than 1.0
Test for Pectin (acidified alcohol) negative
Test for Starch (iodine) negative
Hydroxymethylfurfural (HMF), mg / l less than 5,0
Patulin, mg / kg less than 0,02
Sediment free from sediment
The impurities of vegetable origin free from impurities of vegetable origin
Mineral impurities free from mineral impurities
Microbiological properties:
Total plate count, CFU / ml max 5х103
Coliform in 1,0 g negative
Pathogenic, including salmonella in 25 g negative
Yeast, CFU / g: max 2х103
Mould, CFU / g: max 5х102
Remarks:
Packaging bulk in stainless steel tanks (tanks must be labeled “for foodstuffs”)
Storage at temperature not higher than +10°C and a relative humidity max 75%
Shelf 1 year from date of production