Pectin a brief selection guide.
A great starter or refresh read. Our pectins are sourced directly from the manufacturers worldwide. The Melbourne Food Depot has a pectin to suit your functionality and price range.
Pectin is a natural product that can be found in the cell wall of all plants. Pectin is used for gelling, thickening and stabilising. It is used in the production of jams, confectionery, baked and dairy products and acidified beverages.Chemistry
Pectin (E440) is a natural component of the cell wall and the middle lamella of all higher land plants. Pectins are water-soluble, polygalacturonic acids containing varying proportions of methyl ester groups. The degree of methylation (D.M.) is the determining factor in their behaviour. The usual and most practical way to classify pectins is to divide them into high and low methoxyl pectins. High methoxyl pectins have a D.M. of 50% or more, and require sugar and acid for gelation. Low methoxyl pectins have a D.M. of 50% or less, and require the presence of calcium for gelation. Pectin is extracted from apple pomace and dried citrus peel.
Properties
High methoxyl (HM) pectins
HM pectins are used to supplement the natural fruit pectin in the production of jams, jellies and marmalades. They require 55-85% sugar and a pH of between 2.5 and 3.8 in order to set. Their uses are, therefore, limited almost entirely to sugar confectionery and jams. The pectin jelly gives good flavour release; a desirable mouth feel; and ensures, if correctly used, good fruit distribution. Other uses of these pectins are in stabilising fruit concentrates and protecting the casein in some milk products against coagulation due to acidification.
Low methoxyl (LM) pectins
LM pectins are a more recent addition to the range of available gelling agents and stabilisers. They can be used in similar circumstances and manner to alginates, although pectin gels are not as stable to heat as alginate gels. A pectin gel is more elastic, weaker, and tears more easily and unevenly than an alginate gel. Low methoxyl pectins can be used for trifles, jellies and layered desserts. The main use for low methoxyl pectins are in low calorie jams, thickening and gelling sauces and protecting frozen fruit and reformed fruit products.