Carbohydrates – Pectin Lab Intro

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Presentation transcript:

Carbohydrates – Pectin Lab Intro

What is Pectin? Complex carbohydrate Found in plants (cell walls) Helps to regulate the flow of water in between cells & keep them rigid Plants loose this carbohydrate as they age

Why is it important to us? One of the most natural thickening agents/gelling agents Available in powdered form Does not change flavors Found in products like yogurt, chocolate milk, baked goods to bind things together!

Other non-food products? Highly beneficial to firm & tone skin Sometimes used in makeup Medications

Pectin Pectin is used when you need to bind something together! Food or non-food items!

Making Jams/Jellies See recipe for ingredients and instructions – get pre-lab questions checked before you begin.

30 Minute Homemade SURE.JELL Strawberry Freezer Jam Yield: : 5 containers or 72 servings, 1 Tbsp. each (1 per person) 2 cups crushed strawberries (buy 1 qt. fully ripe strawberries) 4 cups sugar, measured into separate bowl 3/4 cup water 1 box SURE.JELL Fruit Pectin RINSE 5 (1-cup) plastic containers/ lids with boiling water. Dry thoroughly. Stem & crush strawberries, 1 cup at a time. Measure exactly 2 cups prepared fruit to large bowl. Stir in sugar. Let stand 10 min., stirring occasionally. MIX water and pectin in small saucepan. Bring to boil on high heat, stirring constantly. Continue boiling/stirring 1 min. Add to fruit mixture; stir 3 min. or until sugar is almost dissolved. FILL all containers immediately to within 1/2 inch of tops (needs head space for expansion) . Wipe off top edges of containers; immediately cover. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or in freezer up to 1 year