Pectin (yellow ribbon), 30 g

Pectin (yellow ribbon), 30 g

Gelling agent is an indispensable helper when it comes to making creams, fillings and icings, with pectin the treats are also suitable for vegetarians and vegans. With the right dosage and application, soft masses are created with enough stability to keep their shape in a cake, for example. Fruit jellies or even gummy bears can also be made with pectin.

Pectin - Application

Unlike gelatine, pectin can also be stirred into cold masses or added to boiling water. Add about 5 to 6 g of the powder for half a liter of liquid. This can be cream, fruit juice, water or syrup. Bring the liquid to a bubbling boil. Mix some of the sugar from the recipe with the pectin and add the mixture to the hot liquid. After a short simmer, add the rest of the ingredients, or depending on the recipe, mix them after they have cooled for a short time. Note that pectin gels already at room temperature, so filling macarons with a fruit jelly, for example, is easier, but it must be worked quickly, especially with cake fillings and similar masses. Thus, the cakes made with pectin can withstand more heat and can be stored outside the refrigerator without any problems. If the liquid contains other perishable ingredients, the dessert should still be refrigerated, of course.

Pectin is suitable for all recipes that are normally made with gelatin. So if you want to make your favorite recipe vegetarian or vegan, pectin is the perfect choice. However, the correct dosage must first be determined exactly, at least 1% of the mass should be added to pectin, so you get a jelly first. For thicker masses, add more powder, but keep in mind that pectin is a thickening agent. This is not harmful to humans and has no maximum dosage, but still it should not be consumed in large quantities, because even in the human intestine remains the thickening effect.

Are you still looking for a gelling agent that is not gelatin? Then you have found a worthy substitute in pectin. Pectin, along with agar agar, is considered a vegetarian and vegan alternative to gelatin. The applications of the two gelling agents are the same. Pectin is known from the production for jellies, jams and marmalades, confectionery, baked goods or even ketchup and mayonnaise. Known as E 440 in the additive list, pectin is approved for food in general and without maximum quantity restriction. The thickener is not harmful to humans.

Suitable for fruit jellies or jams, pectin is an indispensable helper in every kitchen. Used like gelatin, pectin can be used as a thickener.

The natural powder produced from the peel of pome fruits is very versatile. Whether in jelly, jam, marmalade or confectionery production, gelatine can be replaced by pectin in all areas.

At miniSchoggi, the yellow ribbon pectin is used mainly in the production of our macarons. Even more specifically in the production of fruit jellies for the filling. The advantage of pectin over gelatin is the following. Not only is it vegetarian and vegan, unlike gelatin, but it also begins to gel at a lower temperature. This means that the fruit does not have to be heated for too long. For 1 kg of fruit you need 15 g pectin.

However, pectin is not only used in the kitchen. Medicine, the pharmaceutical industry and even the cosmetics industry also rely on the natural all-rounder. As an additive known as E 4400, you have certainly come across pectin before. From ketchup to hair gel to gummy bears, the substance, which is harmless to humans, is much represented in our everyday items.

Since the pectin is indigestible for humans, no maximum daily dose is set. However, do not forget, it is a thickener, which also has its effect in the intestine of humans.