This time the recipe is not for a dish but for a clever and useful solution. Have you heard about pectin before? Pectin is a high-molecular-weight carbohydrate polymer present in virtually all plants, where it contributes to the cell structure. The term pectin covers several polymers, which vary according to their molecular weight, chemical configuration, the content of neutral sugars, and some plant types that produce pectin with other functional properties. The word ‘pectin’ comes from the Greek word pektos which means firm and hard, reflecting pectin’s ability to form gels. The gelling properties have been known for centuries, but the isolation of commercial pectin only started at the beginning of the twentieth century. This carbohydrate is found in fruits and is particularly rich in the rind of citrus fruits and apples; it is a gelling agent and contributes to the solidification of jams.
This group of substances forms gels when dissolved in water under suitable conditions. It is derived from the protopectin found in the middle lamellae of plant cells. Protopectin is insoluble but is converted to soluble pectin as fruit ripens or is heated in an acid medium. Pectin is a negatively charged colloid in an acid fruit substrate. Once sugar is added to this colloid, the pectin–water equilibrium breaks down, and a fibrous network capable of supporting liquids is established. The fiber network forms the gel necessary for jams, jellies, and preserves, providing the proper consistency.
One should always assume that juices will be deficient in pectin and supplement the jelly with commercial pectins. Pectin can be produced from many fruits or other plant tissues, such as beetroots. Most commercial pectins are derived from citrus peels by precipitating the pectin from a solution with alcohol. Pectin is a reversible colloid, and it may be dissolved in water, precipitated, dried, then redissolved without alteration of its physical properties.
In this case, we want to dissolve the pectin in orange slices; you could slice each segment with a knife and get perfectly clean-looking segments but may leave behind some pulp and juice, which we want to keep. But let’s be honest, in a restaurant, time is money, and you can’t be all day segmenting perfect orange slices one by one all day, so you need a shortcut. This product works wonders when you need perfection and have no time to waste, and you can clean a whole case of oranges in no time. This little helper works for so many things, such as perfect french fries, clear fruit juices, and mostly to get perfect orange segments for salads, desserts, or plating in restaurants. Pectinex works great for zesting; you can soak the citrus skin in the solution, rinse it and scrape the bitter white part, and you are left with only the clean peel great for candy, desserts, and cocktails.
Now that we know what pectin is and what it does, let’s see how we can quickly get rid of it. Let’s talk about what Pectinex does. Ever wondered how the supremes you get at a restaurant or from a can looks so neat and perfect, and the one you just peeled doesn’t? No, they are not fake; they are just processed with an enzyme solution that destroys the cell walls that keep the fruit together, providing a clean-looking orange segment while maintaining its freshness, texture, and flavor intact. This product has only a few ingredients: glycerol, water, polygalacturonase, and potassium chloride. To create the solution, you will need six drops for one liter of water, soak the product and let it sit; in about 45 minutes, it will start to peel and work.
Pectinex Ultra SP-L is a specialized enzyme that breaks down the structure of pectin. Typically used in the manufacture of juices, Pectinex has several unique applications in modernist cuisine. It can be used to perfectly peel and supreme citrus fruits without using a knife. Help create amazing fries, get a clean citrus zest, and helps in the clarification of juices, whether with or without a central hub. Pectinex must be refrigerated to extend shelf life, and the product should be rinsed after processing until the desired finish to stop the breaking down process, you can enjoy them right away or store them in air tight containers in the refrigerator. This product is certified Kosher (Pareve) by the Orthodox Union and is gluten-free and vegan.
You can buy a small bottle of 2 oz. to try here.
I bet you won’t regret it, and once you see how convenient and easy it is to work with this on anything you need to control pectin in some way, you will go for another one!
This link is from an Amazon affiliate.