Pectin is a water-soluble fiber found in natural form in numerous fruits and vegetables. When mixed with liquids and heated, it forms a gel, making it a great thickening agent. It is frequently used within the food industry as a gelling, raising and stabilizing agent.
Ingredients: pectin
Significance, effects: Pectin is resistant to human digestion and is not dissolved in the small intestines and thus cannot be considered a source of nourishment. As fiber boosts digestion, it provides a greater sense of fullness.
Use: Pectin is more frequently used for preserving than as a thickening agent. It can be used to thicken jam or preserves in a matter of minutes and is even suitable for making sugar-free products. As pectin has no impact on the flavor of fruits, it adds no unpleasant taste to preserves. Depending on how much fruit one uses and what consistency of jam/preserves you wish to make, 80g of pectin is enough for making preserves from approx. 10-12 kg of fruit. Simply mix the pectin with sugar or sweetener before adding to the fruit. Lemon juice boosts the thickening effect of the pectin and lends a bright color to the jam.
Nutritional value (per 100 g):
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Energy:
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888 kJ / 212 kcal
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Fat:
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0 g
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- of which, saturated fats:
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0 g
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Carbohydrates:
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50 g
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- of which, sugar:
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50g
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Protein:
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3 g
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Salt:
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7,5 g
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Country of origin: Germany
