What Pectin Is

• Pectin is a carbohydrate, specifically a complex polysaccharide, that helps to bind plant cells together. A water-soluble fiber, pectin is a modest source of dietary fiber in the human diet. Pectin is activated by cooking or baking fruits with a high pectin content, such as apples, plums, grapes and cranberries. The peels of citrus fruits also contain a significant amount of pectin. Unripe or just ripe fruits are highest in pectin. Beyond the just ripe stage, pectin levels steadily decline.

What Pectin Does

• In baking and cooking, pectin is used primarily as a thickening agent. When combined with sugar and acid, pectin forms long strands that bond together and retain moisture as they cool. In baked goods containing fruit, the breakdown of pectin helps fruit soften as they cook forming a gelatinous substance often associated with fruit pies.

Pectin in Gluten-Free Baking

• Pectin can also play a significant role in gluten-free baking. Because gluten is a complex substance responsible for many reactions involved in the baking process, several different ingredients must fill the gluten vacancy. Eggs, xanthan gum and guar gum are examples of binders often used to replace gluten. Pectin can also act as a binder for people with an intolerance of eggs or gums. Dryness being a common complaint with gluten-free breads, another benefit of adding pectin to gluten-free baked goods is that it absorbs water, helping retain moisture.

Substituting Pectin for Fat

• Many low-fat recipes use fruit pectin as a partial substitute for other fats in baked goods. For example, applesauce is a common replacement for vegetable oil. In baked goods such as cakes, muffins and pie crust, where the intent is to create a product that is light and airy, oil binds with flour to protect it from forming gluten, whereas pectin competes with flour for water, preventing the over-production of gluten. Though the function is very different, the end result is similar.