5 uses for pectin (other than gelatin)

Your grandmother used it for jelly, but pectin, a natural gelling agent extracted from fruit, has many uses outside of canned jams. The structure of this agent allows it to bind to water in an acidic environment. Sugar increases the chemical’s ability to form these bonds, which has led to its use in jellies and jams. Our favorite breakfast spreads aren’t the only application, however. Here are some other uses for the gel:

Detoxification of pharmaceuticals and heavy metals

In recent years, many pharmaceutical and heavy metal detox studies have begun to incorporate citrus-based gel as part of a nature-based form of detox. Ingesting powdered pectin mixed with fruit juice has been shown to reduce symptoms and aid general well-being as part of a rigorous detoxification program. This agent can bind with different chemicals in your body, thickening the waste byproducts. This prevents some chemicals from being absorbed into your bloodstream, effectively blocking your body’s ability to process the drugs.

Preserve the fresh taste

Overcooking any food prevents it from tasting the way nature intended. Fresh fruits often lose their flavor during the cooking process, especially in sweets and desserts, making the final product taste dull. Adding this chemical to the fruit during the cooking process can shorten the cooking time and preserve the fresh flavor and quality of the fruit. For example, a strawberry shortcake can achieve a fresher, more intense strawberry tart flavor.

Keep the natural color

Like the flavor, the natural color is difficult to maintain in food products that require long cooking periods. Fortunately, in these situations, the gelling agent can act as a preservative. The gel allows for a shorter cooking time, giving the finished product the most vibrant natural color of its original ingredients. A candy made with raspberries and peaches can have the bright red and orange hues of those fruits without adding coloring.

Thicken soups and sauces

With the addition of pectin, it takes little time to thicken a soup or sauce, regardless of whether the food is intended for commercial use or private consumption. As this chemical heats up, it turns into a gel that binds to the molecules of the food used in the soup or sauce. If there are simple sugars in the food, the gelling process is intensified. The end product is a smooth, creamy, thick soup or sauce with a rich, complex flavor.

Make frozen food creamier

When this gelling agent is added to foods destined for the freezer, it makes them smoother and creamier, as well as preserving their overall consistency. This is because pectin has the ability to slow the formation of crystals that occurs at extremely cold temperatures. This allows foods like ice cream and popsicles to have a rounder, creamier texture.

This is by no means all the uses for the versatile pectin. This chemical has a wide variety of uses in the world of food and medicine. It can be used to make food smoother, creamier, thicker, and even to maintain freshness. The medical applications of this chemical are still being explored. It will be exciting to see what new uses will be discovered in the coming years.