Processed

Pectin

Pectin is a plant cell-wall polysaccharide refined mainly from citrus peels and apple pomace after juice processing. High-methoxyl pectins gel with sufficient sugar and acid for classic jams and jellies; low-methoxyl and amidated types set with calcium at lower sugar, enabling reduced-sugar spreads, fruit preparations, and dairy desserts. Choice of degree of esterification, amidation, and buffer salts controls set temperature, texture, and shear stability. Commercial pectin is a light powder that must be dispersed carefully—often blended with sugar and boiled—to avoid lumps and to fully dissolve before gelling begins. Flavour is mild and slightly fruity when pure. Grades are tailored for confectionery jellies, bakery fillings, beverage cloud, and yoghurt fruit bases. Storage stays dry and cool so moisture does not cake the hydrocolloid or weaken set performance.

Also known as: E440, E440, Pectina, Pectin