100% apple pectin from the pure dietary fibre apple pectin.
Our apple pectin is an excellent natural gelling agent without sugar, dextrose or palm oil.
With the natural gelling agent pectin, low-calorie jellies, jams and fruit spreads can be made without sugar. Our apple pectin is a pure natural product obtained from apples. It is a low-ester apple pectin produced in Germany from apples grown on European farms. Without genetic engineering, kosher, halal and vegan.
When you buy our apple pectin, you get an effective, vegan gelling agent and can mix your own gelling sugar with the pectin powder. The preserving process is particularly successful with our Apel Pectin, as it is low-esterified.
You can decide yourself which quantity and which sweetener you would like to use. In this way, you can achieve the desired personal sweetness.
For their reduced-calorie fruit preparations, specify the fruit by season and the sweetener. You can use low-sugar pectin with little sugar or completely sugar-free with sugar substitutes.
For sweetening, you can also use honey, brown sugar, cane sugar or sugar substitutes such as Erythritol + Stevia 1:1.
What is special about apple pectin powder?
Pectins (polysaccharides) are found in many plants. Their property to bind gels is not only used in the food industry. It is very practical in cooking. Apple pectin is obtained from apples, which are very rich in pectin. It is suitable for a vegan diet. Our apple pectin is a tasteless, very fine, white powder.
Apple pectin: The vegetable gelling agent as an alternative to gelatine
No raw materials or processing aids of animal origin are used in the production process.
This makes apple pectin ideal for anyone looking for a vegan alternative to gelatine. It is also free from lactose, fructose, gluten and sugar, making it particularly suitable for allergy sufferers and diabetics, as well as for halal and kosher diets.
To prepare a jam with this all-round gelling agent, the recommendation is to first bring 1 kg of washed and finely chopped fruit to the boil with the juice of half a lemon and 450g of Erythritol, stirring constantly. In the meantime, mix 3 level tablespoons of apple pectin with 50g of Erythritol. After boiling for 3 minutes, remove the pan from the heat source and carefully stir the sugar-pectin mixture into the hot fruit mixture. Bring the whole mixture to the boil briefly and pour into jars. Finally, turn the jars upside down and leave to cool.
You can also find many recipes for preserving with pure apple pectin and tips on the Internet.
Product safety information
PRODUCT PROPERTIES:
100% Apple Pectin | Vegetable Gelling Agent
Product name: 100% apple pectin | vegetable gelling agent
Ingredients: Gelling agent/pectin: E 440 obtained from apples
Quality: Fine powder from EU agriculture/Germany
Manufactured: In Germany according to IFS, GMP standard
Storage: Store in a cool, dry place away from light
Packaging: Stand-up pouch with practical zip for multiple opening and closing
Suggested uses: Apple pectin is a gelling agent made from 100% pure apple pectin fibre for jam and marmalade production.
Additional Information
Nutritional table
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Average Nutritional Information
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Per
100 g
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|
Apple Pectin
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|
Energy
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844kJ / 202kcal
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|
Fat
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1,4 g
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|
- of which saturated fatty acids
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< 0,1 g
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|
Carbohydrates
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7,3 g
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|
- of which sugar
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0,0 g
|
|
Dietary fibre
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74 g
|
|
Protein
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4,5 g
|
|
Salt
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< 0,03 g
|
Apple Pectin | Natural Gelling Agent
Interesting facts and information
Apple pectin, a member of the plant-based gelling agents, is mainly obtained from dried apple pomace and lemons. However, it is also found in raspberries, redcurrants, quinces, sugar beet and other fruits.
It is characterised by its high fibre content and is virtually calorie-free. Apple pectin is ideal for preserving jam or jelly. Due to its rapid gelling process during cooking, the fruit does not need to be exposed to prolonged, unnecessary heat, which preserves valuable vitamins. Please note, however, that pectin cannot be used when cold.
Apple pectin is used for the production of:
- Jelly, fruit spreads and jam
- ice cream
- Saturated drinks
- Cake icing
Example of use for cake icing:
Mix about 100 ml of fruit juice with a little lemon juice and sweeten to taste. Bring the mixture to the boil and stir in about 4 grams of apple pectin. Spread the cake glaze evenly over the pastry.
Apple pectin offers numerous advantages:
- 100% apple pectin made from pure pectin
- Free from animal protein
- Natural substitute for gelatine
- Suitable for vegetarians and vegans
- Without dextrose
- No added preservatives or colourings
- NON-GMO (not genetically modified)
- Free from lactose, fructose, sugar and gluten
- Without allergens or incompatible substances
- Suitable for a vegan, kosher and halal diet
One tablespoon of pectin is needed for approx. 500g of fruit to make jam.
For baking or preparing puddings, you should observe the following instructions:
- If you want to replace gelatine with pectin and want a less firm end product, use the formula "1 to 1.5 teaspoons of pectin equals 3 leaves of gelatine".
- Pectin should be stirred cold before adding it to hot leftover juice and/or hot fruit.
- Heating and adding an acidic medium, such as lemon juice, will make the consistency of the pectin even firmer.
- Please note that stirring pectin powder directly into hot fruit or juice can cause lumps.
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