Citrus pectin what. Pectin - what is it, the benefits and harms of pectin for the body

Pectin (pectates, amidated pectin) is considered to be one of the most common food additives useful for health. This substance has an index E440, and is a universal food additive that acts as a thickener, color fixer, gelling agent and humectant.

Food pectin is a polysaccharide, and is a fine odorless powder with a slightly acidic taste. The color of the powder depends on the raw material and ranges from light gray to beige. Pectin is obtained by extracting a substance from fruit or beet pulp using an extractant (solvent).

Use of food additive E440

Pectin is most widely used in confectionery, bread production and the dairy industry. Pectin extends the shelf life of any product by inhibiting the growth of microbes and bacteria.

• In jelly products, marshmallows, pastilles, the E440 additive helps to give the raw materials the necessary structure and consistency. Pectin prevents the product from drying out, emphasizes the aroma of the product, gives it a pleasant sourness.
• In the production of jams and fruit fillings, the substance prevents the formation of air bubbles, maintains product uniformity, ensures resistance to high and low temperatures, and fixes color.
• In the production of bakery products, pectin ensures the porosity of the crumb, increases the volume of the product, and acts as a moisture-retaining agent.
• Pectin is added to cheeses, butter and margarines to stabilize the emulsion and thicken. Pectin gives the product a creamy taste and partially replaces fats.
• E440 additive is found in the composition of: dietary food, dairy products, sauces, complementary foods for children, ice cream.

In pharmaceuticals, pectin is added to the composition of medicinal capsules, suppositories, mixtures and medicinal gels. The substance tends to reduce the negative side effects of drugs.

Food pectin: harm and benefit to the body

Food supplement E440 has been found to be completely safe for consumption. Food pectin has antioxidant properties, normalizes metabolism, lowers cholesterol, and slows down fat absorption. Recent studies have shown that pectin promotes the elimination of heavy metals, toxins, and bile acids from the body.

The recommended daily intake of pectin should not exceed 50 mg, otherwise allergic reactions are possible. For daily consumption, the substance is recommended for people who, by the nature of their work, have constant contact with non-ferrous metals, as well as for children.

08.01.2018

Here you can find complete information about the pectin food supplement: what it is and where you can buy it, how to use it at home and much more. Pectin is commonly used in cooking as a thickening agent for jam. In addition, it has become one of the new popular superfoods or health supplements. Read on to find out if the claims about the medicinal properties of pectin are true and whether it can be harmful to health.

Pectin is a substance (polysaccharide) found in fruits, berries and some vegetables that, when heated together with sugar, causes the thickening and hardening characteristic of jams and jellies.

In other words, it is a gelling agent - a natural food additive (designated E440), designed to form a gel-like texture in food products, like agar-agar. Without pectin, jam, jams and jellies would be just syrup.

Pectin is added as a gelling agent, thickener, stabilizer or emulsifier to jams, jellies, marmalades, puddings, yoghurts, canned foods, cakes, pies and other baked goods, drinks.

What pectin looks like - photo

Pectin appears as a white, yellowish, light gray or light brown powder.

General information

Pectin is contained in the cellular tissues of plants and maintains them elastic, dense, helps ripe fruits and berries stay firm for some time and keep their shape during storage. When the fruit becomes overripe, the pectin in it breaks down to simple sugars that are completely water-soluble. As a result, overripe fruits become soft and begin to deform.

Solid fruits contain the most pectin. Fruits and berries with a high pectin content can be turned into jam or jelly without sugar and strong boiling.

But not all fruits have enough of this natural substance to make jam, jam or jelly - some will require either a longer cooking time or an additional addition of pectin.

Table of pectin and acid content in fruits and berries

The structure of pectin effectively binds to water in an acidic environment. Sugar increases the gelling capacity of pectin and also affects the texture and consistency of jellies and jams as they cool and set. That is, to activate thickening, a high sugar content and some acids, for example, citric acid, are required.

The acid is a thickening catalyst and will significantly shorten the reaction time. Pectin works without it, it will just harden much longer.

The pectin and acid levels in fruits and berries commonly used to make jams are roughly divided into three groups:

• Group I: Unless the fruit is overripe, it has enough natural pectin and acid to form a gel-like texture when only sugar is added.
• Group II: Low levels of naturally occurring acid or pectin, supplementation may be required.
• Group III: It is always required to add acid or pectin or both.

Pectin concentration varies depending on the type of fruit and ripeness.

List of foods with different levels of pectin

* Oranges, tangerines, grapefruits, lemons, limes, etc. - there is a lot of pectin in the peel, but little in the pulp.

** Raspberries have always been identified by researchers as low in pectin, but many home cooks have found that they often behave as if they have high levels of this substance.

Fruits that are low in pectin usually need to be paired with fruits that are high in order to get a good jelly. Also, during cooking, purchased or homemade pectin is additionally added to compensate for its low level or to speed up the process.

Gelatin and pectin - what's the difference? Comparison

Gelatin and pectin both create clear gels, but they are completely different products.

The main difference is that pectin is a water-soluble fiber obtained from sea red algae, and gelatin is a protein obtained from hides, bones, tendons, and cartilage of animals.

• Pectin is used almost exclusively in high-sugar foods such as jams.
• Gelatin is used in a much wider variety of products, including mousses, marshmallows and glazes, because it solidifies in a cool environment and does not require the inclusion of certain ingredients to activate it.

How is it obtained and in what products it is contained

The powdered pectin you find on the market is usually made from apples.

Pectin substances for use in cooking are also obtained from citrus peel, sugar beet pomace, sunflower baskets, pumpkin.

Pectin is obtained by water extraction of the appropriate edible plant materials, mainly from citrus peels and apple pomace, followed by selective precipitation using alcohol or salts. The raw materials used contain large amounts of superior quality pectin and are available in sufficient quantities to make the production process more economical.

Pectin is marketed both in liquid and powder form.

How to choose and where to buy

You can buy pectin both in large supermarkets and in specialized confectionery stores. If both are not available, it can always be ordered online with delivery.

When buying pectin, carefully read the composition on the label, as there are many products obtained synthetically: some contain dextrose, artificial sweeteners, etc. They may contain preservatives, including sodium or potassium benzoate.

There are three types of pectin on sale:

• Yellow Pectin - For heat-resistant jams, marmalades and marmalades, it provides a viscous texture that sets them apart from regular jams. This type is "irreversible", that is, it will not be possible to reheat and dissolve it.
• Pectin NH - suitable for dessert sauces, jelly coatings and jellies (both as a stand-alone dish and as a layer for cakes). The thermal reversibility of this kind allows you to experiment with the texture of the puree, turning it into either a sauce or a jelly.
• Pectin FX58 is ideal for preparing milk jellies, sauces and mousses. It can interact with foods that contain calcium, such as milk and cream.

How and how much to store

Pectin powder is stored in a dry, dark place in an airtight container for no more than 12 months. The shelf life of yellow pectin in an open jar is maximum 6 months, then it begins to lose its properties, and the product hardens worse.

Homemade liquid pectin will keep in the refrigerator for a week or in the freezer for 6 months.

Chemical composition

100 g of liquid pectin contains:

• 96.9 g water
• 11 calories
• 1 g ash
• 2.1 grams of fiber.

100 g of dry pectin contains:

• 335 calories
• 0.3 g protein
• 0.3 g fat
• 0.3 g ash
• 90 g carbohydrates
• 8.6 grams of fiber.

It also contains minerals such as 8 mg calcium, 2.7 mg iron, 2 mg phosphorus, 8 mg potassium, 200 mg sodium, 0.46 mg zinc, 0.42 mg copper, and 0.07 mg manganese.

Beneficial features

Pectin offers a range of health benefits:

• It is a soluble fiber that serves as a breeding ground for beneficial bacteria, and also participates in the removal of harmful substances through the digestive system. Pectins are practically not absorbed by the human digestive system, but work as enterosorbents.
• Pectin cleanses the body of harmful substanceswithout disturbing the bacteriological balance. Due to the ability of pectin substances not to break down under the action of stomach enzymes, and also to interact with ions of various metals, they are used as a prophylactic agent in case of intoxication of the body with heavy metals.
• Reduces cholesterol levels... Research results showed that participants who ate 15 grams of apple or citrus pectin daily with food for four weeks reduced their bad cholesterol levels by 7-10%. In subsequent experiments, taking 6 g of citrus pectin daily for three weeks resulted in a 6-7% decrease in LDL cholesterol.
• Protects Against Colon Cancer... A diet rich in fiber, such as pectin, may be the key to preventing colon tumors, according to research. Scientists have studied the effect of pectin on human colon cancer cells and found that it inhibits tumor growth. The researchers concluded that pectin and the breakdown substances of pectin are capable of protecting against colon cancer.
• Helps with diabetes... The good news is that eating foods rich in soluble fiber, particularly pectin, can help normalize blood glucose levels. Soluble fiber slows down digestion and delays bowel movement. This helps to slow down the absorption of carbohydrates from food, which keeps glucose levels stable.
• Promotes weight loss... The soluble fiber in pectin makes you feel full much quicker as it absorbs water during the digestion process. Soluble fiber also slows down the absorption of carbohydrates. This keeps blood glucose levels stable and delays hunger.
• Relieves diarrhea... Pectin increases the viscosity and bulk of the stool and thus helps relieve diarrhea. It is used in many medicines to treat diarrhea. Pectin, obtained directly from fruits, supplies nutrients and "good" bacteria to the large intestine and helps to repair damaged tissue.
• Good for joints... People with arthritis typically experience joint pain, stiffness, inflammation, and are constantly on the lookout for non-addictive drugs. Pectin, which is naturally found in citrus fruits, bananas, apples and some vegetables, binds to heavy metals and removes them from joints. This is called chelation. Joints are damaged when heavy metals build up and become painful and stiff. Getting rid of heavy metals through chelation allows the body to repair itself. Pectin also stimulates the production of synovial fluid, which protects the joints and allows them to function properly.
• Prevents gallstones... Some studies have found that pectin can inhibit the formation of gallstones as well as effectively dissolve existing ones.

Pectin is available in the form of nutritional supplements that can be bought at the pharmacy, if you are not afraid to purchase a low-quality product, but you can choose from well-known global manufacturers here.

Follow the instructions for use of pectin and be careful: excessive use can not only benefit, but also cause harm.

Contraindications (harm)

Eating a lot of high-fiber foods and pectin supplements can lead to some unpleasant consequences for the body:

• Eating large amounts of pectin can cause gas, pain and bloating. Some people lack the enzymes needed to break down fibers in the small intestine. As a result, the fiber remains undigested, and when it builds up in the intestines, gas is produced, which leads to discomfort and bloating.
• Pectin helps cleanse the intestinal tract, but in large quantities can cause diarrhea. If the diet is high in fiber, the absorption of other nutrients in the intestinal tract is reduced and this can cause diarrhea. Therefore, it is recommended that you drink plenty of water while taking supplements such as pectin.
• Fiber in the digestive tract can interfere with the absorption of important nutrients such as calcium, zinc, iron, and magnesium. Therefore, pectin and other dietary supplements must be taken separately.
• Citrus pectin can cause an allergic reaction in people who are sensitive to oranges, lemons, etc. Some symptoms of an allergic reaction include indigestion and diarrhea.
• Pectin supplements can affect drug absorption: high fiber content reduces the effectiveness of drugs.

Cooking applications

Jam is one of the safest ways to keep fruits and berries safe for the winter. Here's where store-bought pectin can do the trick: It drastically reduces the time it takes for sweet preparations.

How to make apple pectin at home

At home, pectin can be made from apple waste - the core and rind. Freeze them as they form in the refrigerator until you have enough for the recipe. Be sure to use organically grown fruit if you're using the rind. Tart, unripe apples contain more pectin than sweet and ripe apples.

You will need:

• 1 liter of apples (cores and peels, or whole, cut into 2–3 cm pieces).
• 2 liters of water.

How to cook:

1. Place the apples in a saucepan and add enough water to cover them.
2. Bring to a boil. Reduce heat and simmer, stirring occasionally, until apples are tender. This can take about an hour.
3. Remove from heat and let strain through a colander lined with several layers of cheesecloth all day or night.
4. The slightly thick liquid after straining is your apple pectin.

1. Heat the pectin to a boil.
2. Pour into clean glass jars, leaving a 1-cm gap at the neck.
3. Close the lids and cook in a boiling water bath for 10 minutes.

How to make citrus pectin

You can use any citrus fruit for this recipe, but grapefruit works best due to its higher density.

You will need:

• 250 grams of white citrus peel.
• 2 glasses of water.
• ¼ glass of lemon juice.

Cooking method:

1. Remove the colored part of the rind with a grater.
2. Chop the remaining white pieces into small pieces.
3. Combine them with lemon juice in a small saucepan and let sit for 2 hours.
4. Add water and let sit for another hour.
5. Bring the mixture to a boil over high heat.
6. Reduce heat and simmer for 15 minutes. Remove heat and let cool.
7. Strain through a bag or several layers of cheesecloth.

How to use ready-made pectin for jam

Powdered pectin is soluble in cold water. After dissolution, a viscous solution is formed. It needs to be stirred very quickly, otherwise it starts to clump and in the future it will be difficult to get rid of them.

Before adding pectin to liquid, combine it with other instant powders such as sugar.

Mix it with the liquid and the rest of the ingredients using a hand blender.

• Use about ¼ cup of pectin for 1 cup of fruit or berries for jam.
• For jelly, use ¼ cup pectin per glass of fruit juice.

Add powdered pectin to a cool or warm mass (no more than 45 C) and then bring it to a boil. If added at a higher temperature, it will go in lumps and will not mix well.

• The liquid version of the pectin is always added after boiling.

Each type of commercial pectin behaves differently, so read and follow the instructions for use on the packaging. Usually store-bought pectin binds much faster and stronger than natural pectin and can thicken a lot.

Powder and liquid pectin are not interchangeable, so always stick to the original recipe.

Pectin marmalade recipe - video

Pectin-based marshmallow recipe - video

Strawberry jam with pectin in 5 minutes - video recipe

What to replace in the recipe

If you need to find an effective pectin replacement, one of these options will work:

• Add fruits high in natural pectin, such as apples, cranberries, currants, and grapes. Mix them with low pectin fruits (strawberries, peaches) for a thicker jam. Unripe fruits usually contain more pectin than mature ones.
• The rind and core of many fruits are high in pectin. They are sometimes included in jelly and jam recipes as a natural thickener, such as the whites and peels of orange and lemon.
• Extend the cooking time. In this case, you do not have to look for something to replace the pectin and you can put less sugar. When a jam or jelly is boiled for a long time, it naturally thickens, but this slightly impairs the flavor.
• Use cornstarch as a pectin substitute. Stir constantly while cooking as it burns easily. Keep in mind that liquids thickened with cornstarch will not have a clear appearance.
• In extreme cases, you can replace pectin with flavored gelatin. It will add vibrant color and fruity aroma.

1 tablespoon of liquid pectin \u003d 2 teaspoons of powder.

Still, the best alternative to store-bought pectin is to make it yourself (recipe above).

Pectins - these are polysaccharides that consist of galacturonic acid residues, and some of the galacturonic acid residues contain a methoxy group. These substances belong to a group that are one of the irreplaceable components of the diet. Pectins are found in almost all plants. Especially rich in pectin are apples, plums, gooseberries, all citrus fruits. The smallest amount is found in soft fruits such as cherries, grapes, and strawberries.

The relationship between fruit density and pectin content reflects the biological properties of this substance in plants - pectin maintains the required osmotic pressure (i.e., in this case, the ability to retain water), thereby preventing water loss and increasing the safety of fruits during storage. Thus, if the fruits are not stored and are prone to quick spoilage and drying out, then the pectin content is most likely low in such fruits.

The main industrial sources of pectin are apple pomace (30%) and citrus peel (70%). Also pectin is obtained from sugar beet pulp and sunflower baskets.

Pectins are used for various purposes. In the food industry, apple and citrus pectin is used as a food additive E440 as a thickener, stabilizer and gelling agent. The main property of pectin in this case is its ability to form pasty gels in the presence of calcium, acid or sugar ions.

So, it is widely used in the confectionery industry in the manufacture of various jellies, marmalade, products from them, as well as for imparting the necessary consistency to jam, jam, etc. For the same purposes, pectin is sold at retail.

Biological active properties of pectin based on its indigestibility and indigestibility, i.e. it is a soluble dietary fiber. For this purpose, it is used for enriching food products and making dietary supplements for food (code E440).

Benefits of pectin great. The physiological functions of this substance, like all dietary fibers, are diverse: on its surface, pectin in the small intestine sorbs bile acids and fats, thereby reducing, prevents the absorption of certain toxic substances, normalizes the frequency and volume of stools, creates optimal conditions for microbiocinosis, that is reproduction of useful microbes necessary for the body.

Unlike other dietary fiber, pectin slows down the movement of digested food into the colon by increasing its viscosity. Consequently, the assimilation of food will be more complete, which means that the body will have enough less food. This property is very valuable for those who are on a weight loss diet.

The astringent and enveloping properties of apple pectin, citrus pectin and some others protect the mucous membrane of the gastrointestinal tract and have a moderate analgesic and anti-inflammatory effect in ulcerative lesions. Pectins bind and remove radioactive substances and heavy metals, as well as cholesterol.

However, with excessive consumption, pectin can be harmful: the absorption of valuable minerals (calcium, magnesium, iron, zinc) decreases, fermentation begins in the colon, which leads to flatulence and reduced digestibility, etc. It should be noted that pectins from natural sources come in small quantities and bring only benefits, and the harm of pectin begins to manifest itself from such volumes that are difficult to obtain from food, because no one eats fruits and berries in kilograms. Overdose occurs, as a rule, only with excessive enthusiasm for dietary supplements (biologically active additives) with a high content of this substance or pure pectin.

WHAT IS PECTIN?
Pectin is a thickener and often acts as a gelling agent, stabilizer and humectant. It is very often used in the confectionery world in jellies, fillings, marmalades, sauces and the like.

It is found in varying amounts in all fruits and berries. At the same time, the most pectin is in apples - 0.3-1.8% (and even more in baked ones) and in beet cake, and therefore in most cases it is from apples and beets or even orange peel that pectin is produced.
Also, pectin is found in large quantities in rose hips, currants, plums and apricots - you can make jellies and jams from them without adding pectin.

Why is pectin used and not gelatin or agar-agar? It's all about the desired results, namely the consistency these gelling agents give. Pectin imparts a very natural viscosity that distinguishes, for example, confiture from jam.

WHAT IS PECTIN?
Pectin is very different and is used to create different textures, with different fields of application and rules of use. But basically, in the confectionery business, 2 types of pectin are used - yellow or citrus and reversible NH pectin. Complex pectin X58 with a very interesting application feature, which we will talk about a little below, is also less common.

WHAT IS THE DIFFERENCE:
Yellow pectin, apple or citrus - obtained from apples or citrus fruits, respectively. There is not much difference between them, except that citrus gives a more transparent result.
Most often, this pectin is used for making jams and marmalades - it cannot be reheated - it will no longer solidify.
Pectin needs sugar to work (a lot of sugar!) And the mass may well not freeze if it is not enough.
This pectin can weaken over time and it is important to store it in a closed jar.

Pectin NH - this pectin is thermo-reversible, when heated, it dissolves, imparting a liquid consistency to the mass, and when cooled, it solidifies, that is, the mass with it can be reheated and re-poured in the required form and cooled to thicken. It is used for confit and compote - fillings in cakes that need to be frozen and for mirror glaze.

Pectin FX58 - its distinctive feature is that it begins to act not with sugar, but with calcium! And most often it is used for elements of molecular cuisine or milk jellies.

RULES FOR USE OF PECTIN:

Pectin is mixed with sugar and poured into the mass "rain".
Pectin behaves like gelatin when it gets into a liquid - unlike sugar, which immediately dissolves in water, pectin granules first swell, absorbing water, and only then dissolve. If, in contact with water, the pectin particles come into contact with each other, then, increasing in size, they stick together and form lumps that are difficult to dissolve.

Add pectin at 40-45 degrees?
This is not entirely true! It is not necessary to bring the mixture to 40 degrees, it is important not to add pectin to the liquid higher than 45 degrees! You can add pectin to the cold mass and bring it to a boil. If you add it at a temperature above 45 degrees, then it will go in lumps and it will be difficult to stir.

Does pectin only work with acid?
This is also more of a myth! Pectin works without the addition of acid, just when it will harden much, much longer. The acid is a thickening catalyst and will significantly shorten the reaction time! Yes, of course, it is better to add acid to speed up the result, but know that this is an optional item!

Be sure to bring to a steady boil.
Pectin starts to work only after bringing it to a boil and already when it cools down it completes its work

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For the preparation of most desserts, we use a standard set of ingredients: flour, sugar, eggs, dairy products, a variety of nuts, fruits. If our task is to cook something a little more difficult than charlotte, then we absolutely cannot do without basic knowledge of gelling agents. Jelly, compote, mousse, soufflé, marshmallow, marshmallow, marshmallow ... and the list goes on. Many desserts or their constituent parts cannot be prepared without gelatin, agar-agar or pectin. We need these three main gelling agents for structure, stability and texture. But apart from the "one mission" all these ingredients, perhaps, have little in common. Who is who ?! Or how to make each of the agents work for themselves - we tell and show.

Gelatin

A protein product of animal origin, which is made from pork skins, tendons, cartilage and bones by prolonged boiling with water. Gelatin is used to prepare both sweet and savory foods. Gelatin is available in two forms: sheet and powder. In order to prepare gelatin for use, the powder is soaked in cold water in a 1: 5 ratio. Leaf gelatin is usually added to a large amount of cold water for a few minutes and gently squeezed before use.

Soaked gelatin is added to a liquid heated to 80-90 degrees, or it is melted in a microwave oven or in a water bath, without boiling, and combined with a warm gelling mass. The most important rule when working with gelatin is that it should not be boiled under any circumstances. To obtain light jelly, 1.5-2 g of gelatin per 100 g is used. liquid, for a more stable jelly 4 g for all the same 100 g, for a dense one - 6 g. This proportion generally works great for gelling fruit or berry purees and juices. More acidic berries and fruits require an increase in the percentage of gelatin in the recipe, and some, in general, separate dances with tambourines. For example, pineapple, papaya, ginger, melon, passionfruit and kiwi contain enzymes that destroy protein compounds, therefore, before jelling these fruits, you need to destroy these very substances by subjecting them to heat treatment. In other words, these fruits must be heated to a temperature not lower than 85C. In addition, acids such as vinegar or wine can also weaken the strength of gelatin. But sugar, alcohol and lactose, on the contrary, enhance its gelling properties.

Gelatin is an essential ingredient for mousse cakes, marshmallows and jellies. In addition to its main binding function, it is gelatin that gives desserts a viscous, slightly stretchy texture.

Powder or sheet? - a question that is often asked by novice pastry chefs. In fact, it's just a matter of convenience and habit. Both forms are equivalent to each other, so you can safely interchange them. Pay attention only to the strength of gelatin, which is measured in Bloom degrees. Unfortunately, not all manufacturers indicate the strength of the gelatin on the label. If you use non-professional gelatin without indicating its strength on the package, then most likely it will be in the range of 180-200 Bloom. You can search the Internet yourself for more accurate information on a specific brand of gelatin.

Agar agar

Gelling powdery substance of plant origin, extracted from red algae. The gelling properties of agar are several times higher than those of gelatin. Therefore, to obtain a stable gel, only 1 g of agar per 100 g of liquid is enough.

In order to prepare agar-agar for work, it is also soaked in a small amount of cold water (the proportion is the same as that of gelatin), then the mass to be gelled is heated, agar is added to it and boiled for several minutes. The main difference in working with agar is that the future jelly is necessarily boiled! Agar-agar begins to solidify already at a temperature of about 40C, it is a fairly stable gelling substance. In addition, agar agar is reversible. That is, if you incorrectly calculated its amount and got too dense or too soft jelly, then the mass can be heated again and the amount of agar can be adjusted. Agar-agar is an excellent helper for the preparation of fruit and berry layers; it is also impossible to prepare marshmallows, Bird's milk cake and much more without it.

In contrast to the stretching texture when using gelatin, jelly on agar agar rather acquires a friable, crumbly texture. It can be compared to "broken glass". It is because of the ambiguity of the structure of jelly on agar that it has both its fans and ardent opponents.

Pectin

Pectin, along with agar-agar, is a vegetable gelling agent, but unlike the second, it is obtained from fruits and some vegetables. Pectin is widely used in the confectionery industry, because it can act in completely different roles: gelling agent, thickener, stabilizer, moisture retainer.

Apples and citrus fruits (orange, lemon, grapefruit, etc.) have the highest pectin content, which is why the most popular are the apple and citrus pectins of the same name. The first is usually a little darker than the second, but there is no fundamentally huge difference between them. Both pectins are thermally irreversible, which means you cannot re-dissolve them when heated.

A completely different conversation is NH pectin, or nappage. Its main difference (besides price) is its reversibility. This property allows you to adjust the texture in any direction: from jelly to sauce. And if pectin is combined with agar-agar or gelatin, then we get an infinite number of texture variations. It is for this variability that pectin is especially appreciated among confectioners. In addition, it is pectin in its pure form that gives the most natural texture for berry and fruit layers. For light gelling a la confiture, 2 g is enough. pectin per 100 gr. puree, for a more stable result, increase this amount to 5-6 grams.

Regardless of the type of pectin chosen, you should follow the basic rules for its use. First, pectin is pre-mixed with sugar in a 1: 2 or 1: 3 ratio. Secondly, you need to add pectin to the workpiece with a gentle "rain" at a temperature of 50C, actively stirring the mass. Thirdly, after the introduction of pectin into the workpiece, it must be boiled for about a minute. Well, and the fourth rule: after boiling, citric acid is added to the liquid, which helps to fix the gelled mass.