Gelling agent: Pectin

Pectin is a naturally occurring, water-soluble fiber and gelling agent is made from real fruit and all its forms—from dry pectin to liquid pectin to mass produced commercial pectin—are sourced entirely from plants. It is a substance found in plant cell walls that is commonly used as a food ingredient. Pectin is a fiber and is often used as a thickener in cooking and baking.

Pectin helps food ingredients gel, thicken, and also acts as a stabilizer. It partially mimics the effects of gelatin, but unlike gelatin—which is sourced from animals—pectin comes entirely from plants. Both liquid pectin and dry pectin are found in a wide variety of foods, from homemade freezer jams to mass-produced gummy candies.

From simple jams and jellies, to high-end pastry and everything in between, pectin allows for fruit-based desserts and dessert components to have that perfect gel texture.

Pectin is routinely used in marmalades, jams, and jellies, because when it’s cooked at a high temperature with acid and sugar, it creates that nice gelatinous texture. It’s also used in sweets and desserts — especially those made with fruit or milk, such as custards, pie fillings, and puddings. Pectin can also be used to stabilize acidic protein drinks, such as yogurt.

Some of the best sources of pectin include: oranges and other citrus fruits, apples, carrots, apricots, plums. Commercial pectins are usually made from citrus rinds. It is sold as a dry powder and in liquid form and can be expensive.
Gelling agent: Pectin