Ingredient Overview
Pectin is a structural polysaccharide found in plant cell walls. Its gelling behaviour is widely used in fruit preparations and other foods, with different types suited to different sugar, acid and calcium conditions.
Different pectins offer different routes to building a gel. Some are suited to traditional fruit systems with sugar and acid, while others are used where calcium helps establish structure. This versatility makes pectin relevant to preserves, fruit preparations and a wider range of foods that need controlled texture.