U.S. Department of Agriculture (USDA)'s Agricultural Research Service (ARS) scientists developed a high quality and inexpensive pectin that can successfully gel in low sugar products and still be ...

Strong and stable gels producedby subjecting pectin to the action of enzymes may offer alternatives to acid-sugar gels already used in foods, says new research from Korean and American scientists. By ...

Pectin extracted from pumpkin and then modified using an enzyme could offer an interesting alternative for jams and confectionery, suggests new research from Russia. The functionality of pectin is ...

One of the hottest trends in food chemistry these days is an ingredient that has been around for generations: pectin. And chemical firms, which are increasingly keen on the high-growth food and ...

A very long time ago, in an era without refrigerators, fruits couldn't be stored for long. But in the 4th century, the Greeks devised a method to preserve marmelo, a fruit similar to quince, for long ...