2006-09-10 00:09:23 · 4 answers · asked by ratty 1 in Food & Drink ➔ Cooking & Recipes
Found naturally in fruits and vegetables, gelatin-like pectin is used as a thickener in jellies and jams. It is extracted from the inner peel of many fruits; it is most commonly extracted from lemons, as well as limes, oranges and grapefruits. The peels are washed, ground and processed to extract the pectin. It was first isolated and described in 1825 by Henri Braconnot. Pectin is a heterosaccharide. Pectins vary in their chain lengths, complexity and the order of each of the monosaccharide units.Under acidic conditions, pectin forms a gel, this can be used as is or refined, vacuum-dried and ground.
2006-09-10 00:29:19 · answer #1 · answered by grymwynd 2 · 0⤊ 0⤋
Pectin is a heterosaccharide derived from the cell wall of plants. Pectins vary in their chain lengths, complexity and the order of each of the monosaccharide units. It was first isolated and described in 1825 by Henri Braconnot.
Under acidic conditions, pectin forms a gel, and it can be used as an edible thickening agent in processed foods. This effect is used for making jams and jellies.
2006-09-13 02:26:27 · answer #2 · answered by tampico 6 · 0⤊ 0⤋
Any of various water-soluble colloidal carbohydrates that occur in ripe fruit and vegetables; used in making fruit jellies and jams.
2006-09-10 00:12:16 · answer #3 · answered by Anonymous · 0⤊ 0⤋
its a plant based alternative to gelatin.
its much better for you and more natural.
2006-09-10 00:12:08 · answer #4 · answered by knowitall 3 · 0⤊ 0⤋