Fruit Pectin Food Grade & Amidated | Low Methoxyl for Molecular Gastronomy - Vegan Kosher Certified ( 8 Oz) 8 Ounce

Name: Amidated Fruit Pectin | Low Methoxyl Molecular Gastronomy - Vegan Kosher Certified | 8 oz
Brand: Cape Crystal
SKU: US-GR-AM-B07M9Z979C
Price: 34.99 USD
Availability: InStock

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Fruit Pectin Food Grade & Amidated | Low Methoxyl for Molecular Gastronomy - Vegan Kosher Certified ( 8 Oz) 8 Ounce

Regular Price: US$49.99

Special Price US$34.99

Availability: In stock

Supplier: Cape Crystal

Category: Grocery & Gourmet Food Pantry Staples & Cooking Ingredients Pantry Staples Cooking & Baking Pudding & Gelatin Pectin

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Differences in Pectin Types

Pectin, a soluble gelatinous polysaccharide which is present in ripe fruit and is used as a thickening agent in jams, jellies and confectionaries. Certain fruit tissues, such as orange rinds and apple flesh, contain high concentrations of pectin, which is used in liquid or powdered form. There are two major types of commercially available powdered pectin: high-methoxyl, or sugar-activated, and low-methoxyl, or calcium-activated. Pectin normally require sugar in order to coagulate fruit juices. But Cape Crystal Low Methoxyl pectin requires little or no sugar, providing low-sugar options when making homemade fruit-based dishes or used in molecular gastronomy.

Low-methoxyl pectin has been used in the food industry to create low-sugar jams because it does not require high sugar levels to gel. It is also less sensitive to acidity and requires calcium to gel. Most molecular recipes call for low-methoxyl pectin.

Assorted Jelly With Pectin

High Sugar Jam Making

High-methoxyl pectin needs about 3/4 cup of sugar per cup of fruit to gelatinize. Sugar-activated pectin needs to be heated to about 210 degrees Fahrenheit to thicken, whereas you can activate low-methoxyl pectin at room temperature and heat the fruit until it develops the desired consistency.

Use to Make Jellies and Jams

Can be used to Make Low Sugar Preserves

Cape Crystal low-methoxyl offers the option of choices between sugar-activated pectin and calcium-activated pectin when canning fruit, such as jam, confitures, preserves and jellies, depending on the quantity of sugar you want to use. Two ounces of powdered low-methoxyl pectin requires about 30 milligrams of calcium to gelatinize, or the amount in about 1 tablespoon of low-fat milk, and no sugar. High-methoxyl pectin needs about 3/4 cup of sugar per cup of fruit to gelatinize.

Low Sugar
Gluten-Free
Non-GMO
Allergen Free
Ideal for Molecular Gastronomy
Certified Kosher by OK Kosker

How Pectin is Commercially Made


Starting with Citrus Peels The main raw materials for pectin production are dried citrus peels or apple pomace, both by-products of juice production. Sometime sugar beets are used, too.	Reducing Down the Citrus Peels Adding hot dilute acid to the peels at pH-values from 1.5 – 3.5. During several hours of extraction, the protopectin goes into solution.	Adding Isopropanol to Extract Pectin After filtering, the extract is concentrated in a vacuum and the pectin is then precipitated out of solution by adding ethanol or isopropanol (an pure alcohol solvent).	Finished Pectin Ready to Package After drying and milling, Cape Crystal Brands pectin is modified with the addition of pure dextrose to assist in activation. Dextrose is a simple glucose sweetener used in baking which is made from corn.

The Many Uses for Cape Crystal Brands Pectin


Not Just for Jam and Jelly Pectin thickens soups and sauces without starch and acts as a stabilizer, so you can add acid to milk-based sauces and soup without curdling them. You need only about 1/8 teaspoon of powdered low-methoxyl pectin to thicken 1 cup of milk-based soup or sauce. If you want to thicken a soup or sauce that contains sugar, add about 1/8 teaspoon of high-methoxyl powdered pectin per cup of liquid, then boil it for about 30 seconds to turn on. But use pectin sparingly. When used excessively, pectin causes the liquids it thickens to develop high-gloss sheen and set like gelatin.	Use in Sugar Restricted Keto Diets Cape Crystal Brands pectin comes from fruit. As a result, any food with pectin listed as an ingredient is both vegetarian and vegan. You can make all the jams, jellies and confectionaries you want without using sugar. Simply sweeten to your taste with any sweetener: sugar, honey, agave, maple syrup, frozen juice concentrate, stevia, xylitol, Sucanat, concentrated fruit sweetener, or Splenda and other artificial sweeteners.	Use in Modern Gastronomy The modernist style of cooking uses food additives, like pectin to create structural and textural changes in other ingredients. For example, 1/8 teaspoon of low-methoxyl pectin blended with 1 cup of homemade mayonnaise prevents it from separating. Powdered pectin increases the viscosity of dairy products and gives low-fat and no-fat yogurt and kefir the consistency of full-fat versions when added at a rate of 1/4 teaspoon per cup. You can also add powdered pectin at a rate of 1/2 teaspoon per cup of low-fat milk to make pudding. Flavor milk before adding the pectin when making pudding.