Pectin - Low Methoxyl ⊘ Non-GMO Vegan OU Kosher Certified - 50g/2oz
Description
🍽️ Unleash Your Inner Chef with the Power of Pectin!
- CERTIFIED QUALITY YOU CAN TRUST - Enjoy peace of mind with our strict Orthodox Union certification standards.
- ELEVATE YOUR CULINARY CREATIONS - Transform ordinary dishes into extraordinary experiences with our premium pectin.
- VERSATILE FOR MODERNIST COOKING - Ideal for molecular gastronomy enthusiasts looking to innovate.
- OPTIMAL P H RANGE FOR BEST RESULTS - Achieve perfect gelling with a pH range of 2.8 to 6.5.
- PERFECT FOR HEALTH CONSCIOUS CHEFS - Craft low-calorie jams and jellies without compromising on taste.
Our Low Methoxyl Pectin is a premium, food-grade gelling agent derived from citrus fruits, perfect for creating low-calorie jams and jellies. Certified Non-GMO, Vegan, and OU Kosher, it meets the highest quality standards for culinary excellence. Ideal for both home cooks and professional chefs, it excels in molecular gastronomy and modernist cooking applications, ensuring delicious results every time.
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Reviews
D**Z
Good for lower sugar cooking
I've made 30 cases of jam using this product and it gels fine if you add calcium salts (calcium lactose gluconate, or the not very soluble calcium lactate(white), monocalcium phosphate, and the not soluble calcium citrate, calcium ascorbate, etc). If you're lost use 20g LM Pectin before the final boil and then add a tsp of liquid calcium supplement at the end per 4 cup batch. The set is more plastic than regular pectin and it doesn't dissolve in saliva as does regular pectin. This product does not contain dextrose/glucose (such as off the shelf store brands) but does have some maltodextrin (wetting & dispersing agent). It is price competitive with other offerings on Amazon.Advice: If you are trying to really reduce carbohydrates use a pectin only product, low calorie sweetener that will require a sensitive scale (0.01g accuracy), water, and flavorings (as fruit has various sugars by it's nature).
V**.
Excellent quality
I like to make mousse cakes. These kinds of desserts are very sensitive to the product's quality. I am very satisfied with this pectin. My mousse cake was delicious.
D**N
Pectin is part of my gluten free lifestyle.
I use this pectin as part of an all purpose gluten free flour mix. It helps baked goods to hold together and to behave more like wheat or other gluten containing flour products.
Z**Z
Does not gel. No directions or recipes and very poor information on the web page.
No directions are included with the product. I went to the web page printed on the back of the package where they give you ratios on a chart but no actual recipes like you would find with Pomona or Sure-gel. Basically: .8 - 1.2% of pectin as a ratio to your fruit. The chart then says 10-30 mg calcium to gel. You have to watch a video to find out that it is 10 - 30 mg calcium per 1 gm of pectin. I triple checked my calculations and also had a former math teacher check my calculations as my jam did not gel at all. I reheated the jam and added additional pectin and calcium and now have a slight gel but it is still pourable like a syrup.
C**S
Pectin - in jams and jellies
I haven’t had time to use it yet - keep in touch. I’m sure it will work good.
D**E
Great product to enhance my baking!
Great, high quality product. Exactly what I expected!
N**A
Works perfectly
It works great! Little pricey for 2 oz though.
A**L
Doesn't work
I have bought this product before and it was great. Last package I got doesn't work at all. Waste of money. I have to buy something else asap.
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