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Apple pectin is a natural polysaccharide found in apples that is commonly used as a gelling agent, thickener, and stabilizer in various food products. It is extracted from the cell walls of apples and is known for its ability to form gels when combined with sugar and acid. This makes it particularly useful in the production of jams, jellies, and fruit preserves, as well as in dairy products and sauces.
| Source | Extracted from apple fruit |
| Gelling strength | Varies from low to high depending on the type |
| Solubility | Soluble in hot water |
| E-number | E440 |
| pH range | Typically 2.5 to 4.5 for optimal gelling |
| Usage level | Typically 0.5% to 1.5% of the total weight of the mixture |
When selecting apple pectin, consider the desired gelling strength and the specific application. It is important to specify the required pH range and any certifications, such as organic or non-GMO, if applicable. Additionally, indicate the quantity needed, as bulk purchasing may affect pricing and availability.
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Apple pectin is primarily used as a gelling agent in jams, jellies, and other food products.
Yes, apple pectin is a plant-based ingredient and is considered vegan.
Apple pectin thickens by forming a gel when combined with sugar and acid.
Yes, apple pectin is gluten-free and can be used in gluten-free formulations.
The shelf life of apple pectin is typically 1 to 2 years when stored in a cool, dry place.
Apple pectin should be stored in an airtight container in a cool, dry environment to maintain its quality.