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Pectin - Low Methoxyl ⊘ Non-GMO Vegan OU Kosher Certified - 50g/2oz
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Pectin - Low Methoxyl ⊘ Non-GMO Vegan OU Kosher Features
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Food Grade (beware cheap industrial grade products not meant for human consumption)
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✡ Highest Quality Assured by Strict Orthodox Union Certification Standards
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Made from citrus fruit. Excellent gelling agent for low calorie jams an jellies
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Works best at pH from 2.8 to 6.5
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Perfect for Molecular Gastronomy and Modernist Cooking applications
About Pectin - Low Methoxyl ⊘ Non-GMO Vegan OU Kosher
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...
