Gelling agents in common use

Pectin is obtained from unripe apples or citrus fruit. In both cases the residues left after pressing to extract juice are used for pectin production. In the fruit, pectin is responsible for the firm structure. Apples, for example, have a firm texture despite a water content of more than 85%. Pectin is sold almost exclusively in powder form. 

Crushed fruit or fruit juice is mixed with sugar (or honey) and pectin and boiled. In the case of products that are low in sugar it is advisable to mix the pectin with about ten times as much sugar and add it to the fruit mixture. The remainder of the sugar is then added. 

Pectin can also be added in the form of a solution. The required amount of pectin is dissolved in a small amount of hot water (about 80°C) and added to the fruit mixture. In this case the pectin is not added until after the sugar. Citric acid or lemon juice is also added in order to speed up the gelling process and improve the taste. The amount of pectin to be added depends on the original pectin content of the fruit and on the size of the container. Less pectin is needed for small containers than for bigger containers. 

This product is a highly effective gelling agent derived from algae (one teaspoonful of agar agar is sufficient to gel half a litre of liquid). 

The fruit is crushed small and thoroughly mixed with the sugar (or honey). Lemon juice and agar agar are added to a small portion of the fruit puree, and this mixture is then well stirred. 

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