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Pectin - Low Methoxyl ⊘ Non-GMO Vegan OU Kosher
Pectin - Low Methoxyl ⊘ Non-GMO Vegan OU Kosher
Pectin - Low Methoxyl ⊘ Non-GMO Vegan OU Kosher
Pectin - Low Methoxyl ⊘ Non-GMO Vegan OU Kosher
Pectin - Low Methoxyl ⊘ Non-GMO Vegan OU Kosher
Pectin - Low Methoxyl ⊘ Non-GMO Vegan OU Kosher
Pectin - Low Methoxyl ⊘ Non-GMO Vegan OU Kosher

Pectin - Low Methoxyl ⊘ Non-GMO Vegan OU Kosher Certified - 50g/2oz

Product ID : 3842027
4.3 out of 5 stars


Galleon Product ID 3842027
UPC / ISBN 852473004623
Shipping Weight 0.13 lbs
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Model
Manufacturer Modernist Pantry
Shipping Dimension 10.63 x 5.94 x 0.75 inches
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1,265

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Pectin - Low Methoxyl ⊘ Non-GMO Vegan OU Kosher Features

  • 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


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...