Ingredient
Pectin
A setting agent from plant cell walls.
What it is
-
Pectin is derived from lemon.
Reasonable evidence
- Evidence type
- textbook statement
- Confidence
- high
- Sources
- Pectin Hydrogels: Gel-Forming Behaviors, Mechanisms, and Food Applications (Gels 9(9):732) 2.1. Extraction of Pectin from Various Sources authoritative
-
Pectin is derived from orange.
Reasonable evidence
- Evidence type
- textbook statement
- Confidence
- high
- Sources
- Pectin Hydrogels: Gel-Forming Behaviors, Mechanisms, and Food Applications (Gels 9(9):732) 2.1. Extraction of Pectin from Various Sources authoritative
-
Pectin is derived from apple.
Reasonable evidence
- Evidence type
- textbook statement
- Confidence
- high
- Sources
- Pectin Hydrogels: Gel-Forming Behaviors, Mechanisms, and Food Applications (Gels 9(9):732) 2.1. Extraction of Pectin from Various Sources authoritative
-
Pectin is a hydrocolloid.
Reasonable evidence
- Evidence type
- textbook statement
- Confidence
- high
- Sources
- The Beneficial Role of Polysaccharide Hydrocolloids in Meat Products: A Review (Gels 11(1):55) 2.5. Pectin authoritative
What it brings to a dish
-
Pectin serves to gel.
Reasonable evidence
- Evidence type
- textbook statement
- Confidence
- high
- Sources
- Pectin Hydrogels: Gel-Forming Behaviors, Mechanisms, and Food Applications (Gels 9(9):732) 1. Introduction authoritative
-
Pectin serves to emulsify.
Reasonable evidence
- Evidence type
- textbook statement
- Confidence
- high
- Sources
- Pectin Hydrogels: Gel-Forming Behaviors, Mechanisms, and Food Applications (Gels 9(9):732) 6.2. Fat Replacement and Emulsifiers authoritative
-
Pectin serves to bind.
Reasonable evidence
- Evidence type
- textbook statement
- Confidence
- high
- Sources
- The Beneficial Role of Polysaccharide Hydrocolloids in Meat Products: A Review (Gels 11(1):55) 2.5. Pectin authoritative
-
Pectin serves to stabilise.
Reasonable evidence
- Evidence type
- textbook statement
- Confidence
- high
- Sources
- The Beneficial Role of Polysaccharide Hydrocolloids in Meat Products: A Review (Gels 11(1):55) 2.5. Pectin authoritative
How it behaves when cooked
-
Pectin is governed by syneresis.
Reasonable evidence
- Evidence type
- textbook statement
- Confidence
- high
- Sources
- Pectin Hydrogels: Gel-Forming Behaviors, Mechanisms, and Food Applications (Gels 9(9):732) 3.2. Low-Ester Pectin authoritative
-
Pectin is governed by setting.
Reasonable evidence
- Evidence type
- textbook statement
- Confidence
- high
- Sources
-
Pectin is governed by water activity.
Reasonable evidence
- Evidence type
- textbook statement
- Confidence
- high
- Sources
- Pectin Hydrogels: Gel-Forming Behaviors, Mechanisms, and Food Applications (Gels 9(9):732) 3.1. High-Ester Pectin authoritative
-
Pectin is governed by gelation.
Reasonable evidence
- Evidence type
- textbook statement
- Confidence
- high
- Sources
- Pectin Hydrogels: Gel-Forming Behaviors, Mechanisms, and Food Applications (Gels 9(9):732) 3.1. High-Ester Pectin authoritative