Tag: Pectin chemistry

Pectin, a natural polysaccharide found in plant cell walls, accounts for up to 35% of the primary cell wall of dicotyledonous plants. The remarkable science behind pectin transforms this plant fiber into a powerful gelling agent, stabilizer, and thickener used extensively in foods like jams and jellies.

Commercially produced jam typically targets a pH between 2.8 and 3.2, classifying it as a high-acid food. This critical acidity is essential not only for achieving the proper gel texture but also for ensuring the product's safety and longevity by preventing microbial spoilage.