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Due to sourcing uncertainty, this product is currently being replaced with an alternative pectin. We have run in house testing and found the new material to be very similar in performance. We have summarized the major differences we discovered during our tests to help you transition if you have a formulation with the original product. Please reach out to us directly if you have any specific questions about the new ingredient.
Note: At this time, the 50g & 400g options are the old ingredient still. The 50lb bulk option is the new ingredient.
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.
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