« back to encyclopedia search results
A naturally occurring substance contained in ripe fruit and vegetables - it is mainly held in their peels, rinds and skins. Orange rind contains 30 per cent pectin apple peel 15 per cent and onions skins about 12 per cent. It is used to set jam and jelly, as it solidifies to a gel when heated in a sugar solution.
Pectin is used as a stabiliser and thickener in food manufacturing and is known as E440b.
If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.