Living · 6 pages · 12 min
Why pectin needs the right conditions to gel
Pectin chains link up only when charge, water, or calcium let them.
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From the opening
Pectin gels when its long chains can take hold of one another and trap water as a soft solid. They do that only in the right chemical company, so heated fruit juice is not automatically a jelly. The opening covers acid and sugar set usual pectin, calcium sets the low-methoxyl kind, and ripe fruit may have lost its pectin.
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Inside
- Acid and sugar set usual pectin
- Calcium sets the low-methoxyl kind
- Ripe fruit may have lost its pectin
- Overcooking can cut the chains
- Where the idea stops applying
- A distinction worth keeping
Sources
- High-methoxyl pectin gelation with acid and sugar
- Calcium egg-box junctions in low-methoxyl pectin