HOW TO DISTINGUISH BETWEEN PECTIN AND GELATIN?
Both pectin and gelatin can be used to thicken, gel and fix certain foods, but there are some important differences between these two.
In terms of source, pectin is a carbohydrate that comes from a plant, usually fruit. It is found in the cell walls of plants and usually holds cells together. Most fruits and some vegetables contain pectin, but citrus fruits such as apples, plums, grapes and grapefruit, oranges and lemons are the best sources of pectin. The concentration is highest when the fruit is in its early ripening stage. Most commercial pectins are made from apples or citrus fruits.
Gelatin is made from animal protein, a protein found in meat, bones and animal skin. Gelatin dissolves when heated and solidifies when cooled, making food solidify. Most commercially produced gelatin is made from pig skin or cow bone.
In terms of nutrition, because they come from different sources, gelatin and pectin have completely different nutritional characteristics. Pectin is a carbohydrate and a source of soluble fiber, and this type lowers cholesterol, stabilizes blood sugar and helps you feel fuller. According to the USDA, a 1.75-ounce package of dried pectin contains about 160 calories, all from carbohydrates. Gelatin, on the other hand, is all protein and has about 94 calories in a 1-ounce package. The American Gelatin Manufacturers Association states that gelatin contains 19 amino acids and all amino acids necessary for humans except tryptophan.
In terms of applications, gelatin is commonly used to stir dairy products, such as sour cream or yogurt, as well as foods such as marshmallows, icing, and creamy fillings. It is also used to stir gravy, like canned ham.Pharmaceutical companies usually use gelatin to make drug capsules. Pectin can be used in similar dairy and bakery applications, but because it requires sugars and acids to hold it in place, it is more commonly used in jam mixtures such as sauces.
Post time: Jun-29-2021
