A heterosaccharide gelling agent derived from the cell wall of plants. Under acidic conditions, pectin forms a gel, and it can be used as an edible thickening agent in processed foods. This effect is used for making jams and jellies. The thickening effect of pectin is utilized mainly where food regulations prevent the use of cheaper gums or where the "all natural" image of a product is essential. Apple pectin is made from apple pomace, the residue from apple juice pressing. These are normally darker in color (brownish shade) than citrus pectins, but in functional properties there are no essential differences. Amidated low methoxyl pectin, high calcium reactivity, fruit products 20-40% soluble solids. A Le Sanctuaire exclusive. Net weight: 23 oz.