Knowledge Base

Pectin

Pectin is a natural sugar gelling agent produced from the skin and cores of slightly under ripe fruit such as apples and other fruit. It is used a lot within jams and gels to aid in quick, stable thickening. When fruit is heated with pectin and sugar the mixture begins to thicken which, when cooled forms a jam. Jam can be made without the addition of pectin, however it will take double the time to cook out. This is because the small amount of natural pectin within the fruits will be released and reduced.

Pectin also can be found in soft drinks as a stabiliser for low/ sugar-free drinks to give them a better mouth-feel.

 

The difference of NH is that NH is thermally reversible which means that it can be set, re-melted and set again. This thickener is primarily used for preparing glazes for fruit tarts and pastries.
Citrus
Pectin’s strength is determined on how ripe a fruit is when the pectin is extracted. The riper a fruit is, the less is found in the fruit. Very sour fruits such as under ripe citrus fruits have high levels of pectin. Thus creating a different pectin with enhanced properties. These properties include; constant gelling strength, heat resistance and the ability to rapidly dissolve. This kind has also been found to have anti-metastatic properties, therefore is included in a lot of health products.

 

Learn more with our extensive knowledge base

Brush up your knowledge on allergens, kosher food and even UK food Laws with our knowledge base

Knowledge – Puff Pastry Theory

Knowledge Base Puff Pastry Puff Pastry Fat or Margarine:This is a product made especially for puff pastry from oils and fats having a high melting point. It enables puff pastry to be made under warm conditions, that is, in summer, and will enable the pastry to...

Knowledge – What is a Saccharometer?

Knowledge Base Saccharometer Baume scale  A Saccharometer is an instrument used to indicate the density of sugar solutions (syrups). The relative differences between densities of liquids are read off a graduated scale on the tube. This apparatus gauges the...

Knowledge – Types of Raising Agents

Knowledge Base Raising Agents Types of raising agents Methods of aeration or raising agents Biological (Yeast) Chemical (Baking powder) Mechanical {Whisking/beating) Lamination (Folding/rolling) YEASTGiven the right conditions of warmth, liquid and food, yeast will...

Have a Question?

Talk to the Chef