Pectin is used as a jellifying, thickening and stabilizing agent.
Pectin is a “gum” found in plant cell walls and is the main ingredient responsible for the formation of a gel in jams and fruit jellies. It is naturally occurring with the highest concentration being found in the skins and cores of slightly under ripe fruit.
Fruits vary a great deal in how much pectin is present, raspberries and blueberries, for example, are low in pectin, while apples, citrus fruits and currants are high in pectin.
Citrus pectins guarantee optimum release of flavour, while also providing constant gelling strength.
Pectins dissolve rapidly and are heat-resistant even with low ph-values. Pectin can be extracted from high pectin fruits and added to low pectin one to make better jams and jellies.
Add to fresh fruits and berries to produce jams and marmalades.
Make fruit jellies (paté de fruit) from fruit purée.
Pectin jellies are heat resistant so they can be served on hot dishes.
Try one of our Flavouring Compounds to enhance your dish.
Pectin produces structure and stability in jams and jellies by forming a water-holding network within the juice of fruit. Pryor to jelling, individual molecules of pectin are surrounded and isolated from each other by water molecules. If the surrounding solution is acidic enough, the pectin loses some of its attraction for these isolating water molecules. Sour fruits will normally provide enough acid to take care of this step.
If the acid content of the fruit is low, an acid substitute such as citric acid can be added to make the fruit mixture more acidic.
Once the pectin has loosened its hold on the water molecules, something more attractive must pull the water away from the pectin. This is the role of sugar. Artificial sweeteners do not attract water the way sugar does and this is why ordinary pectin cannot be used to make jellies without sugar.
With its water stripped away, pectin opens out into a structure which links readily with other pectin molecules to form a three dimensional network. This network is what gives the stiffness to the finished product.
Tartaric Acid can be used to help activate pectin in high sugar density.
Use Buffer Salt (Sodium Citrate) to neutralise ph levels.