Citrus pectin

Golden Peanut Citrus pectin, like apple pectin, belongs to the group of vegetable gelling agents and is a natural polysaccharide. Pectin is mainly obtained from dried apple pomace and lemons, but is also found in sugar beet, raspberries, currants, quinces and other fruits. This is a highly esterified pectin.

Unlike our Golden Peanut apple pectin, our citrus pectin is not a mono-product. It also contains some dextrose.

Why dextrose?

Pectin naturally contains sugar, but this value can vary greatly. In order to achieve a consistent gelling result, the sugar value is increased by the dextrose and the product is thus easier to handle during processing.

Therefore, our citron pectin is particularly suitable for all those who would like to try their hand at making jams and jellies without the conventionally produced gelling sugar from the supermarket and who would like to use pectins as a gelling agent. This makes it child's play to make jams, fruit jellies, tarts and firm jellies. The result is always clearly elastic and delicately melting and gives a pleasant mouthfeel.

The dextrose content has virtually no influence on the subsequent total sugar content, as it is contained in very small quantities. The ingredients to be gelled should therefore be enriched with sugar or a sugar substitute according to the recipe and preference.

Citrus pectin is often used in the food industry because of its good gelling properties. Golden Peanut Citrus Pectin is also ideal for preserving jams and jellies in the home. The gelling process starts quickly and the fruits do not have to be heated unnecessarily for a long time - so valuable vitamins are preserved. In addition, the purely vegetable gelling agent is low in calories and rich in good dietary fibre. Just like agar agar and apple pectin, citrus pectin can only gel when hot.

Applications:

Making jam and jelly
Production of ice cream
Preparation of saturated drinks
Production of cake icing
Coatings and fillings for pastries
Example of use for a cake glaze: Sweeten approx. 100 ml fruit juice to taste with sugar or a low-calorie sugar alternative such as Eryn & Stevie, Xylitol, Maltina, Erythritol, Eryk or Erytha. Bring the liquid to the boil and stir in about 4 g Golden Peanut Citrus Pectin. Spread the cake glaze evenly over the pastry.

Good to know: Citrus pectin (as well as apple pectin) gels differently depending on the fruit combination:

Very good gelling:

Apricots, apples, blackberries, currants, oranges, plums, quinces.
Good gelling:

Blueberries, raspberries, kiwis, mirabelles, plums, peaches, cranberries,
Less gelling:

Pears, strawberries, rose hips, elderberries, sweet cherries, grapes