Pectin
Pectin Record from Hot Sauce Survey
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| Ingredient Name | Pectin |
|---|---|
| Ingredient Type | Thickening Agent |
| Wikipedia Summary | Pectin (from Ancient Greek: πηκτικός pēktikós, 'congealed, curdled') is a structural acidic heteropolysaccharide contained in the primary and middle lamella and cell walls of terrestrial plants. It is produced commercially as a white to light brown powder, mainly extracted from citrus fruits, and is used in food as a gelling agent, particularly in jams and jellies. It is also used in dessert fillings, medicines, sweets, as a stabilizer in fruit juices and milk drinks, and as a source of dietary fiber. The salts of partially esterified pectins are called pectinates, if the degree of esterification is below 5 percent the salts are called pectates, the insoluble acid form, pectic acid.Some plants, such as sugar beet, potatoes and pears, contain pectins with acetylated galacturonic acid in addition to methyl esters. Typical levels of pectin used as a food additive are between 0.5 and 1.0% – this is about the same amount of pectin as in fresh fruit.In medicine, pectin increases viscosity and volume of stool so that it is used against constipation and diarrhea. |
| Wikipedia Link | WikiPedia Link |
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| Recipes Using This (3) | |
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| Date Added | 10 Months Ago |
| Date Last Updated | 3 Months, 1 Week Ago |
| Contributor | teamdominators |
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