Light fruit pectin

Light fruit pectin is a natural polysaccharide found in the cell walls of fruits and vegetables, primarily used as a gelling agent in baking and food preservation. This ingredient is essential for achieving the desired texture in jams, jellies, gelatin desserts, and other sweets, helping to thicken and stabilize preparations naturally.

Pectin is mainly obtained from fruits rich in this compound, such as apples, citrus fruits (lemons, oranges), and quinces. The light version typically has a lower content of added sugar or a less intense gelling action, making it ideal for low-sugar recipes or for more delicate preparations where the goal is to control the final consistency without it becoming too firm.

From a nutritional standpoint, pectin provides soluble fiber that aids digestion and can help regulate cholesterol levels. Furthermore, it is a natural-origin ingredient, gluten-free, and recommended for vegetarian and vegan diets.

In different regions of Latin America, pectin may also be known as fruit pectin, natural gelatin, or simply pectin. It is a key ingredient for those who enjoy making homemade preserves and traditional desserts with a natural and healthy touch.