5 uses of pectin (besides jelly)

Your grandmother used it as a jelly, but pectin, a natural gelling agent extracted from fruits, has many uses in addition to canned jams. The structure of this agent allows it to bind to water in an acidic environment. Sugar increases the chemical’s ability to form these bonds, which has led to its use in jellies and jams. However, our favorite breakfast spreads aren’t the only app. Here are some other uses for the gel:

Detoxification of pharmaceuticals and heavy metals

In recent years, many pharmaceutical and heavy metal detox studies have begun incorporating citrus fruit gel as part of a nature-based form of detoxification. Ingesting powdered pectin mixed with fruit juice has been shown to decrease symptoms and aid general well-being as part of a rigorous detox program. This agent can bind with different chemical agents in your body, thickening waste by-products. This prevents some chemical agents from being absorbed into the bloodstream, effectively blocking your body’s ability to process medications.

Preservation of fresh taste

Overcooking any food prevents it from having the taste nature intended. Fresh fruits often lose their flavor during the cooking process, especially in sweets and desserts, which makes the finished product taste off. Adding this chemical to the fruit during the cooking process can shorten the cooking time and preserve the fresh flavor and quality of the fruit. For example, a strawberry shortcake can achieve a fresher and more intense strawberry spice flavor.

Keep the natural color

Like the flavor, the natural color is difficult to maintain in food products that require long periods of cooking. Fortunately, in these situations, the gelling agent can act as a condative. The gel allows for a shorter cook time, which gives the finished product the most vibrant and natural color of its original ingredients. A candy made from raspberries and peaches can bring out the bright red and orange hues of those fruits without the need for coloring.

Thickening soups and sauces

With the addition of pectin, it takes little time to thicken a soup or sauce, regardless of whether the food is intended for commercial use or private consumption. As this chemical is heated, it turns into a gel that binds to food molecules used in soup or sauce. If there are simple sugars in the food, this intensifies the gelling process. The end product is a smooth, creamy, and thick soup or sauce with a rich, complex flavor.

Make frozen foods creamier

When this gelling agent is added to foods intended for the freezer, it makes them softer and creamier, as well as preserving their overall consistency. This is because pectin has the ability to retard crystal formation that occurs at extremely cold temperatures. This allows foods like ice cream and popsicles to have a more rounded and creamy texture.

This is by no means all versatile pectin uses. This chemical has a wide variety of uses in the food and medical world. It can be used to make food softer, creamier, thicker, and even to maintain freshness. The medical applications of this chemical are also being explored. It will be exciting to see what new uses will be discovered in the years to come.