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Pectin
Pectin (from Ancient Greek: πηκτικός pēktikós, "congealed, curdled") is a structural heteropolysaccharide contained in the primary cell walls of terrestrial plants. It was first isolated and described in 1825 by Henri Braconnot. It is produced commercially as a white to light brown powder, mainly extracted from citrus fruits, and is used in food as a gelling agent, particularly in jams and jellies. It is also used in fillings, medicines, sweets, as a stabilizer in fruit juices and milk drinks, and as a source of dietary fiber.
Pectin Pairs With:
Food Item
Flavor Affinity Level
Pectin Properties:
| Food Property | Type | Description |
|---|---|---|
| Flavor Profile | Sweet | Pectin has a neutral flavor and does not contribute to sweetness. |
| Texture | Firmness | Pectin is a gelling agent commonly used in jams and jellies to create a firm texture. |
| Nutritional Value | Fiber | Pectin is a type of soluble fiber that can help promote digestive health. |
| Chemical Composition | Water Activity (aw) | Pectin can lower the water activity of food products, helping to extend shelf life by inhibiting microbial growth. |
| Cooking Behavior | Heat Conductivity | Pectin may affect heat conductivity during cooking, especially in applications where gelling is required. |
Food Pairing App - Version 1.2.0