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 ...

This story is a component of the feature “Seasons of Preserves: Berry Jelly,” which is part of a four-part series on preserving fruit at home called “L.A. in a Jar.” As RuPaul sings in the 2012 song ...

Pectin, a heterogeneous polysaccharide primarily composed of galacturonic acid units, is a key hydrocolloid in food science due to its gelling, thickening and stabilising properties. Commercial ...

For centuries, cooks relied on pectin to thicken jellies and jams. Today, this time-tested ingredient is sparking new innovations, as formulators unleash its thickening, gelling and protein ...