FOOD TECHNOLOGY

Detailed explanation-1: -Pectin is a naturally occurring carbohydrate in fruits that is responsible for their gel-like texture. It is commonly used as a thickening agent in jams and jellies. Pectin powder is available commercially and can be used to make homemade fruit juices thicker and more flavorful.

Detailed explanation-2: -Pectin is classified as a complex carbohydrate that is relatively soluble in water (Kent, 2016). It is a polysaccharide material and found in fiber within the cell walls and lamella of most plants (King et. al, 2013).

Detailed explanation-3: -Pectin is used for its gelling property which helps give a jelly-like consistency and improves the texture of drinks. It’s also used as a stabilizer in fruit juices and dairy drinks to help preserve the structure and prevent the separation of particles within the drink.

Detailed explanation-4: -However, they are two completely different substances. Pectin is a water-soluble fiber found in most fruits and plants, and gelatin is a protein chefs capture by boiling animal skin, tendons, ligaments, or bones in water. Gelatin will not return to a liquid state when reheated, but pectin will.