**2.3 Disperse systems**

Pectin has been shown to have foam stabilizing and emulsification potential since the protein and hydrophobic acetyl groups of pectin can act as anchors on the oil particle surface, thus decreasing the surface tension [45]. Other areas of use have been as an emulsifier in oil: water emulsions [46, 47], and as a viscosity enhancer in lipid digests [48]. Pectin slows gastric transit thus helps control energy intake and hence its use by weight-watchers, since the large water-binding capacity of pectin reduces contact between intestinal enzymes and food, thus prolonging gastric emptying half-life, allowing a marked reduction in quantity and frequency of eating [49]. Furthermore, its interaction with polyphenolic compounds leads to systemic anti-inflammation [50].
