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Plunge into Pectin. WTF - Ep. 200

Slow Set High Methoxyl (HM) Pectin

  • Sourced from citrus peels
  • Best used in high sugar jams and jellies, yogurt drinks
  • Gels slowly for larger batches and commercial production
  • Acts as a natural stabilizer and geling agent 
  • Cold water soluble, heat to gel
  • *Commercial sizes require 1-2 day of processing time
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Slow Set High 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.

Slow Set High Methoxyl Pectin works best at pH from 2.8 to 3.2. It forms gels more slowly which prevents premature gelation and facilitates filling of large scale jam and jelly batches.

Other Details

Dietary Attributes:
Plant-Based, Non-GMO, Gluten-Free, Kosher (OU), Keto-friendly
Ingredient List:
Pectin standardized with Dextrose