When it comes to creating delectable desserts and savory dishes that demand a touch of firmness, pectin reigns supreme. Nevertheless, the culinary world boasts two distinct contenders in this gelling game: gelatin and agar-agar. Both deliver unique properties that address the needs of various recipes, but which one emerges as the top choice? Let's

Pectin is a naturally occurring polysaccharide found primarily in the cell walls of fruits. It is widely used in the food industry as a gelling agent, thickener, and stabilizer. With the growing demand for natural ingredients in food products, pectin has become increasingly popular among manufacturers. This article explores the role of pectin in