Pectin - Low Methoxyl ⊘ Non-GMO Vegan OU Kosher Certified - 400g/14oz

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.

• 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