What is Pectin, and how to use the different types in your baking.
Pectin is a natural carbohydrate* found in the cell walls of fruits, especially citrus and apples. It’s widely used in food processing and preparation for its ability to thicken, stabilise, and create gels. Depending on the type, pectin behaves differently, making it suitable for various food applications. We take a look at the main types of pectin below.
High Methoxyl Pectin (HM Pectin)
This is most commonly used pectin, and is an essential ingredient in confectionary products as it helps in creating gels and providing the desired texture and structure to items such as fruit-flavoured gummies and jellies. In baking we use this in jams, marmalades and jellies. To use this pectin it needs a high sugar content and acidic environment.
Example: Pectin Jaune (Yellow pectin)
Low Methoxyl Pectin (LM Pectin)
LM pectin is more versatile than HM pectin. Instead of needing a high sugar content it requires a small amount of calcium to form a gel. I’ve found this is great for low sugar products, fruit fillings and yoghurts.
Examples: Pectin NH
Apple Pectin
As the name suggests, this is a pectin that is derived from apples, and is a good source of prebiotics and soluble fibre. This is used as a gelling and thickening agent and is also a great food stabiliser, it had the added bonus of being able to be made at home.
Pectin NH
Pectin NH is low-methoxyl Pectin, a gelling agent and thickener that is used to make fruit gels, glazes, and other fruit-based preparations. It is ideal for acidic mixtures and low-sugar dishes, it’s also good for fruit preparations with a high water content.
*Carbohydrates are a type of macronutrient found in many foods and beverages. Most carbs occur naturally in plant-based foods, such as grains. Food manufacturers also add carbs to processed foods in the form of starch or added sugar.
