Pectin
Category
Condiments, spices and additives
Natural jellifying substance, made of carbohydrates, present in many vegetables, especially in the juices of certain fruits such as lemons, gooseberries, blackberries, oranges and apples. It is extracted industrially from remains of dehydrated apples.
Pectin is a gelling agent in the elaboration of jams and jellies.
Recipes
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Type of dish
- Meats
- Finger foods
- Coffee, chocolate and infusion
- Dessert
- Shellfish
- Pastries
- Legumes
- Vegetables
- Pastas
- Sandwich
- Eggs
- Birds
- Pizzas
- Juices, milkshakes and beverages
- Bread and pastries
- Salads
- Soups and creams
- Ice creams and sorbets
- Burguers
- Main course
- Appetizers and canapes
- Beers
- Fish
- Cocktails
- Breakfasts and brunch
- Rices
- Temperature
- Cuisine type
- Additional culinary preparation
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- Aromatic herbs
- Beverages
- Big game hunt
- Bread and pastries
- Canned goods and pickles
- Cereals
- Condiments, spices and additives
- Cooked, salted, preserved and cold meats
- Dried fruits and nuts
- Dry pulses
- Edible oils and vinegars
- Eggs and derivatives
- Feathered game hunt
- Fish cuts
- Fishes
- Insects
- Kitchen and bakery tecniques
- Kitchen and bakery utensils
- Meat cuts
- Meats
- Milk, cream and derivatives
- Mushrooms
- Offal
- Pasta, rice, flour and derivatives
- Poultry
- Seafood
- Service techniques
- Service utensils
- Vegetables cuts
- Vegetables, fruits, tubers and seaweed