What is pectin?

[Sze Fan Chan]

What is pectin? What does it do and why use it?

Thanks,
Sze

[The Bikedude]

In article <3494c681...@news.mindspring.com>, sze...@pipeline.com wrote:

> What is pectin? What does it do and why use it?
>
> Thanks,

Pectin comes from citrus peels and pulps (especially high in green apple
skin, e.g.) and is a natural thickening agent. That makes it perfect for
making jam and jelly. You could think of it as a gelatin of sorts. However,
most pectin needs tons of sugar (calcium) in order to jell. That's why most
commercial pectin requires such huge amounts of sugar when making jam and
jelly. However, there are no-sugar and low sugar pectins out there now.

[T, Patrick Culp]

Sze Fan Chan wrote:
>
> What is pectin? What does it do and why use it?

Usually made from apples, it helps foods to jell. As in jellies and
jams.

--

******* T. Patrick Culp *******

[Eric Frohmberg]

The Bikedude <bike...@wizard.net> wrote in article
<bikedude-ya023480...@news2.cais.com>...

snip

>However,
> most pectin needs tons of sugar (calcium) in order to jell.

Sorry if this is a silly question - but sugar is carbon, hydrogen and
oxygen - where does the calcium come from?

Just curious

eric

[alan....@wanadoo.fr]

In article <01bd08e4$59bf0ae0$75102e9c@eric-s-computer>,

Quite right, sugar does not contain calcium. There are two main kinds of
pectin. 1) "High methoxy" is the usual kind. It only gells in "tons of
sugar" and at high acidity (pH less than about 3 for any scientists
listening in). It doesn't need calcium, altho' it helps "at the margins"
when there is not quite enough sugar and acid. 2) The other kind is "low
methoxy" which can gell without sugar or high acidity (althought they
help). It needs calcium. This is the kind that is used in low sugar jams.

I hope this is clear. If not, ask. I can ramble on about pectin for
hours, it's wonderful stuff!

alan

-------------------==== Posted via Deja News ====-----------------------
http://www.dejanews.com/ Search, Read, Post to Usenet