Liquid pectin

Liquid pectin is a natural thickener derived primarily from the cell walls of fruits, especially apples and citrus. It is an essential ingredient in the preparation of jams, jellies, preserves, and other desserts, as it helps achieve a firm and consistent texture by activating the gelling process when combined with sugar and acid.

Origin: Pectin is naturally extracted from fiber-rich fruits like green apples, citrus peels (lemon, orange), and quince. Traditionally, it has been used in home cooking and the food industry to improve the structure of sweet preparations.

Properties: In addition to its thickening function, liquid pectin is low in calories and adds no flavor, making it ideal for healthy or dietary recipes. It is water-soluble and dissolves easily, facilitating its incorporation into juices, fruit mixtures, and cold desserts.

Synonyms in Spanish from Latin America: pectina líquida is the most common and universal term; in some countries, it may also be referred to simply as "gelificante" (gelling agent) or "espesante natural" (natural thickener). There are not many specific synonyms, but it is important not to confuse it with other thickeners like gelatin or starch.