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Pectin is a natural gelling agent which is found in fruits. It occurs in higher concentrations in some fruits than others, with those of the citrus family being high in pectin. Crab apples also contain more than average amounts.
Pectin can be extracted from these fruits, refined and then either bottled or powdered to be added as a gelling agent when making low-pectin fruit jams and jellies. Rather than using refined pectin, it is also possible to add lemon juice to a recipe to make the jelly 'set' although this can give a definite lemony taste to the finished jelly, whereas refined pectin is almost tasteless when cooked.
So, a pectic substance could either be a fruit containing high amounts of pectin, such as crab apples or lemons, or it could be a concentrated form of pectin, such as a bottled or powdered gelling agent.
What else can I help you with?
What is pectic?
Something related to "pectin".
Is pectic and pectin same?
No, pectic and pectin are not the same. Pectin is a type of soluble fiber found in fruits and vegetables that can be used as a gelling agent in cooking and food preservation. Pectic, on the other hand, refers to a complex group of polysaccharides found in plant cell walls.
What is the optimal temperature for activating pectic enzymes in food processing?
The optimal temperature for activating pectic enzymes in food processing is typically between 140F to 160F.
How long does it typically take for pectic enzyme to start working its effects?
Pectic enzyme usually starts working within 24 to 48 hours after being added to a solution.
What is the gelatinous complex compound found in ripe fruit?
pectic acid
What is meant by water of crystallisation in a substance?
H
How can pectic enzyme enhance the production process of cider?
Pectic enzyme can enhance the production process of cider by breaking down pectin in the fruit, which helps release more juice and improves the clarity and flavor of the cider.
When should pectic enzyme be added to mead during the brewing process?
Pectic enzyme should be added to mead before fermentation begins to help break down pectin in the fruit and improve clarity and flavor.
What has the author Z I Kertesz written?
Z. I. Kertesz has written: 'The pectic substances'
What is meant by a substance and a pure substance?
A substance might be pure with a single compound or impure with impurities along with principal compounds.
What is gelatin pectic?
Pectin and gelatin are substances that can thicken liquids to form a semisolid gel.
What is the role of pectic enzyme after fermentation in the production of wine?
Pectic enzymes help break down pectin in grape skins and other fruit residues after fermentation in wine production. This process helps clarify the wine and improve its flavor and aroma.
