If you’re a jam and jelly-maker you know well the substance that causes angst and anxiety: commercial pectin. Pectin thickens fruits that contain little or no pectin into jam and jelly. (If you’re ...

Strong and stable gels producedby subjecting pectin to the action of enzymes may offer alternatives to acid-sugar gels already used in foods, says new research from Korean and American scientists. By ...

A beverage containing alginate-pectin and calcium forms a stable gel in the stomach and boosts the feeling of fullness, report researchers from the University of Buffalo in collaboration with McNeil ...

Home canning "newbies" are learning the hard way about the importance of having the right directions when you're making jams and jellies. Case in point, this summer's instruction mix-up involving Sure ...

Pectin is a fiber found in most plants. It functions as the "glue" that holds the cell walls of the plant together. It is a thread-like carbohydrate. While pectin is found in almost all produce, it is ...

Pectin is a unique fiber found in fruits and vegetables. It’s a soluble fiber known as a polysaccharide, which is a long chain of indigestible sugars. When heated in the presence of liquid, pectin ...

When it comes to making jams, jellies and preserves, the recipes call for sugar — usually lots of sugar. A recipe for classic strawberry jam in “Better Homes and Gardens Jams & Jellies” (Houghton ...

The pectin polymer homogalacturonan (HG) is a major component of land plant cell walls and is especially abundant in the middle lamella. Current models suggest that HG is deposited into the wall as a ...