Pectin
Our NH Pectin is used commonly as a natural thickening and gelling agent. Pectin is a natural polysaccharide (starch) product extracted from fruits, usually from apples or the fibrous cells of citrus peels that will not alter the taste or smell of your food recipes.
Pectin is most known in jam making, fruit compotes and marmalades but is also great for creating flavourful fruit coulis, gluten free jams and even protein drinks!
Jam: Strawberry Jam, Vegan and Gluten free Jam, Fruit preserve
Marmalade: Citrus preserve, Orange marmalade
Fruit Compote: Mixed fruit, Coulis
Amidated Pectin (E440(ii)), Sucrose
Typical values per 100g:
Energy: 249kcal/1040kJ
Protein: <0.5g, Carbohydrates >41.5g of which sugars <37g
Fibre: 32-38g
Fat: <0.5g of which saturates <0.5g
Salt: <3.25g
Pectin is a natural polysaccharide (starch) product extracted from plants, usually from apples or the fibrous cells of citrus peels.
HOW TO USE: Mix fine powdered Pectin with five times its weight of sugar. Add to mixture whilst whisking to avoid lumps forming. Bring to the boil and simmer until reduced and a minimum temperature of 75°C is achieved.
N.B: These are guidelines only. For best results follow recipe quantities and instructions.
Pectin is most known in jam making, fruit compotes and marmalades but is also great for creating flavourful fruit coulis, gluten free jams and even protein drinks!
Jam: Strawberry Jam, Vegan and Gluten free Jam, Fruit preserve
Marmalade: Citrus preserve, Orange marmalade
Fruit Compote: Mixed fruit, Coulis
Amidated Pectin (E440(ii)), Sucrose
Typical values per 100g:
Energy: 249kcal/1040kJ
Protein: <0.5g, Carbohydrates >41.5g of which sugars <37g
Fibre: 32-38g
Fat: <0.5g of which saturates <0.5g
Salt: <3.25g
Pectin is a natural polysaccharide (starch) product extracted from plants, usually from apples or the fibrous cells of citrus peels.
HOW TO USE: Mix fine powdered Pectin with five times its weight of sugar. Add to mixture whilst whisking to avoid lumps forming. Bring to the boil and simmer until reduced and a minimum temperature of 75°C is achieved.
N.B: These are guidelines only. For best results follow recipe quantities and instructions.
