Low-sugar dry pectin

Low-sugar dry pectin is a type of pectin primarily used as a gelling agent in the preparation of jams, jellies, and preserves that require a lower sugar content. Pectin is a natural fiber that is mainly extracted from the peel of citrus fruits (orange, lemon) and apples, being an essential component to achieve the desired texture in fruit products when cooking.

Its origin lies in the food industry, where pectin is processed to obtain specific variants that work with different amounts of sugar or even without sugar, facilitating the preparation of healthier recipes or those adapted to special diets.

The properties of low-sugar dry pectin include its ability to form gels in the presence of acids and reduced amounts of sugar, making it ideal for preparations with less sweet content without sacrificing a firm and stable texture. Furthermore, as a soluble fiber, it can contribute to good digestive function.

In the Hispanic American context, it does not usually have multiple specific synonyms, but it may be referred to as low-sugar pectin, pectin for low-sugar diets, or simply pectin for light jams. It is important to differentiate it from traditional pectin, which requires a high sugar content to gel properly.