If you’re a jam and jelly-maker you know well the substance that causes angst and anxiety: commercial pectin. Pectin thickens fruits that contain little or no pectin into jam and jelly. (If you’re ...

Experienced jelly-makers will tell you one enduring fact: All pectin is not created equal. The two types of pectin – liquid and dry – are safe for most people. Which one home cooks use, says Kansas ...

Health and wellness is creeping in to every aspect of the food industry. In the third in an in-depth special series, FoodNavigator examines the potential for pectin offer formulation solutions when ...

Good fruit, acid, pectin, sugar, a wide saucepan and a whole lot of stirring: here’s the science behind the homeliest of culinary arts. The beauty of home-made jam lies in its purity. It should be the ...

One of the hottest trends in food chemistry these days is an ingredient that has been around for generations: pectin. And chemical firms, which are increasingly keen on the high-growth food and ...

As interest in potato starch increases due to clean label pressures, US scientists report that the gelling and paste-forming properties of starch from sweet potatoes can be controlled by using amino ...

(MENAFN- IMARC Group) Pectin is a natural, soluble fiber found in the cell walls of most fruits and vegetables, particularly abundant in citrus peels and apples. It acts as a gelling agent, thickener, ...