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Get it between 2024-12-23 to 2024-12-30. Additional 3 business days for provincial shipping.
Food Grade (beware cheap industrial grade products not meant for human consumption)
✡ Highest Quality Assured by Strict Orthodox Union Certification Standards
Made from citrus fruit. Excellent gelling agent for low calorie jams an jellies
Works best at pH from 2.8 to 6.5
Perfect for Molecular Gastronomy and Modernist Cooking applications
Description Low Methoxyl Pectin (e440i) is extracted from the peels of citrus fruit. Pectin consists of a complex set of polysaccharides that are present in most primary cell walls of plants. The main use for pectin is as a gelling agent, thickening agent and stabilizer in food. The classical application is giving the jelly-like consistency to jams or marmalades, which would otherwise be sweet juices. Pectin can also be used to stabilize acidic protein drinks, such as drinking yogurt, and as a fat substitute in baked goods. Low Methoxyl Pectin works best at pH from 2.8 to 6.5. It sets at 50 to 70C (depending upon calcium present: about 30-50 mg of calcium per gram of Pectin). LM Pectin is synergistic with Locust Bean Gum. It is typically used in low calorie jellies with lower sugar content Other Details Dietary Attributes: Plant-Based, Non-GMO, Gluten-Free, Kosher (OU), Keto-friendly Ingredient List: Pectin standardized with Dextrose Allergen(s): None Documentation: Spec/SDS/COA/Misc Videos Plunge into Pectin. WTF - Ep. 200 Choosing the wrong type of pectin can lead to disastrous resul... Pectin? The jam-packed episode! WTF - Ep. 114 Pick your pectin. Try not to get too jelly with this jam packe... Freeze & Thaw Doughs: Banish Freezer Burn. WTF - Ep. 249 The ability to make delicious pastas and breads ahead of time ... Oat Milk Yogurt: The Healthy Tasty Way to Take Oat Milk Further. WTF - Ep. 265 Take your freshly homemade oat milk to the next level by turni... Pectin Gummies: How To Properly Set Pectin Gummies. Ep. 315 A question that we constantly get is “how do I set pectin gumm...