Below is a list of all known varieties for Pectin. Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Acacia Fiber (Gum Arabic) | The "powdered" "sap" of the "acacia tree." "Used" "as" "a" "soluble fiber" "supplement" "and" "stabilizer." |
| Apple Pectin | Pectin derived specifically from apples, which are a naturally high source. |
| Apple Pectin | Pectin derived specifically from apples, which are a naturally high source. |
| Arabinoxylan (Fiber) | A soluble fiber derived from "cereal" "brans" (e.g., "wheat," "rye"). Studied for its "prebiotic" "effects." |
| Arachidonic Acid (ARA) | An "omega-6" "fatty acid." "Added" (often with "DHA") to "infant formula" to "support" "brain" "development." |
| Arrowroot Powder | A "starch" "from" the "arrowroot" "rhizome." "Similar" to "tapioca." "Creates" a "clear, shiny" "gel" and "thickens" "without" "heat." |
| Beta-Glucan (from Barley) | A soluble fiber from barley, also used to "lower cholesterol" and "manage blood sugar." |
| Beta-Glucan (from Oats) | A soluble fiber found in oat bran. Known for its "cholesterol-lowering" "effects." Used in "heart-healthy" "cereals." |
| Cassia Gum | A gum from *Cassia* seeds, primarily used in "pet food" as a thickener and gelling agent (synergistic with carrageenan). |
| Cellulose (Powdered) | "Refined" "wood pulp." "Used" "as" "a" "non-caloric" "filler," "anti-caking agent," "and" "fiber" "source" (e.g., "in" "shredded cheese"). |
| Cellulose Gel (Microcrystalline) | A refined wood pulp derivative. Used as a non-caloric filler, anti-caking agent, and stabilizer in low-fat dairy and baked goods. |
| Cellulose Gum (CMC) | Carboxymethyl Cellulose. A synthetic gum used as a thickener, binder, and stabilizer in ice cream, sauces, and frostings. Also called "Tylose Powder." |
| Citrus Pectin | Pectin derived from citrus peels, the most common commercial source. |
| Citrus Pectin | Pectin derived from citrus peels, the most common commercial source. |
| Cornstarch (Native) | The "pure, unmodified" "starch" "from corn." "Used" as a "thickener." "Gels" "opaquely." |
| Cottonseed Fiber | An "insoluble" "fiber" "used" "as" "a" "filler" "in" "processed" "foods." |
| Dextrin (Corn) | The most common dextrin, often called "maltodextrin." Used as a bulking agent, carrier for flavors, and thickener. |
| Dextrin (Potato) | A dextrin made from potato starch. Used as a thickener and glazing agent. |
| Dextrin (Tapioca) | A dextrin made from tapioca starch. Used as a bulking agent and to add crispness to batters. |
| Dextrin (White/Yellow) | A "partially" "hydrolyzed" "starch." "Used" as a "crisping" "agent" (e.g., "batters"), "glaze," and "fiber" "supplement." |
| Docosahexaenoic Acid (DHA) (from Algae) | An "omega-3" "fatty acid" "derived" "from" "microalgae" (*Schizochytrium*). "Used" to "fortify" "infant formula," "milk," and "vegetarian" "supplements." |
| Eicosapentaenoic Acid (EPA) (from Algae) | An "omega-3" "fatty acid" "derived" "from" "microalgae" (*Nannochloropsis*). "Used" in "vegetarian" "supplements." |
| Guar Gum (Partially Hydrolyzed, PHGG) | A "form" of "guar gum" "that" "is" "a" "clear, non-thickening" "soluble fiber." "Used" "as" "a" "prebiotic" "supplement" (e.g., "Sunfiber"). |
| High-Amylose Corn Starch | A starch with a very high amylose content. Used to form strong, edible films for coatings and in some candies. |
| Inulin (Chicory Root) | The "most common" "soluble fiber." "Used" as a "prebiotic," "bulking agent," "and" "fat replacer" (adds "creamy mouthfeel"). |
| Inulin (from Agave) | A natural inulin derived from the agave plant. |
| Inulin (from Chicory Root) | The most common inulin. A soluble fiber (fructan) used as a prebiotic, bulking agent, and fat/sugar replacer (adds creamy "mouthfeel"). |
| Inulin (from Jerusalem Artichoke) | A natural inulin derived from Jerusalem artichokes. |
| Maltodextrin | A "polysaccharide" "made" "from starch." "Slightly" "sweet." "Used" as a "bulking agent," "filler," and "thickener" in "processed foods." |
| Microcrystalline Cellulose (MCC) | A "processed" "form" of "cellulose" "that" "forms" "a" "gel." "Used" "as" "a" "fat replacer" "and" "stabilizer" "in" "low-fat" "dairy." |
| Modified Food Starch (General) | "Native starch" "treated" "physically" or "chemically" to "improve" "stability" (heat, acid, freeze-thaw). |
| Modified Starch (Acetylated) | A starch modified to have a low gelatinization temperature. Used in instant puddings and sauces. |
| Modified Starch (Acid-thinned) | A starch treated with acid. Gels strongly when cooled. Used in confectionery (like jelly beans) for its gelling texture. |
| Modified Starch (Cross-linked) | A "starch" "modified" to be "heat, acid," and "shear" "resistant." "Used" in "pie fillings," "sauces," and "baby food." |
| Modified Starch (Oxidized) | A starch treated with an oxidizing agent. Forms a clear, soft gel. Used in confectionery (like gummy candies) and as a coating. |
| Modified Starch (Phosphated) | A cross-linked starch that is highly stable to heat, acid, and shear. Used in pie fillings, canned soups, and sauces. |
| Modified Starch (Potato, Phosphated) | A modified potato starch that provides high viscosity, a clear appearance, and a "pulpy" texture. Used in soups and sauces. |
| Modified Starch (Stabilized) | A "starch" "modified" to "prevent" "retrogradation" (weeping/syneresis). "Used" in "frozen foods." |
| Modified Starch (Tapioca, Acetylated) | A modified tapioca starch that provides a smooth, "short" texture and glossy shine. Used in fruit pie fillings. |
| Modified Starch (Waxy Maize) | A "starch" "from" "waxy corn" (high "amylopectin"). "Thickens" "clearly" and "resists" "syneresis." "Used" in "instant" "puddings." |
| Modified Starch (Waxy Maize, Cross-linked) | The most common "instant" thickener. From waxy maize (high amylopectin), it's stable to heat, acid, and freezing. Used in instant gravies. |
| Oat Fiber | An "insoluble" "fiber" "made" "from" "the" "oat" "hull." "Used" "in" "low-carb" "baking" "to" "add" "bulk" "and" "structure." |
| Oligofructose (FOS) | A shorter-chain version of Inulin, also used as a prebiotic fiber and mild sweetener. |
| Pea Fiber | An "insoluble" "fiber" "from" "pea" "hulls." "Used" "in" "pet food" "and" "processed" "meats." |
| Pectin (Amidated, LMA) | A type of low-methoxyl pectin that requires less calcium and is more tolerant of a wider pH range. Very versatile. |
| Pectin (Apple) | Pectin derived specifically from apples, which are a naturally high source. Often sold as a supplement. |
| Pectin (Ball RealFruit Classic) | A brand-name powdered (HM) pectin for traditional, high-sugar jams. |
| Pectin (Ball RealFruit Low/No-Sugar) | A brand-name powdered (LM) pectin for low-sugar jams. |
| Pectin (Certo) | A popular brand of liquid (HM) pectin. |
| Pectin (Citrus Fiber) | A "form" of "pectin" "sold" "as" "a" "soluble fiber" "supplement." |
| Pectin (Citrus) | Pectin derived from citrus peels, the most common commercial source for food-grade pectin. |
| Pectin (High Methoxyl / HM) | The standard pectin for jellies and jams. Requires a high amount of sugar and acid to set. |
| Pectin (High Methoxyl / HM) | The standard pectin for jellies and jams. Requires a high amount of sugar and acid to set. |
| Pectin (High Methoxyl, HM) | The standard pectin for jellies and jams. Requires a high amount of sugar (>55%) and high acid to set. |
| Pectin (Jaune / Yellow) | A modified pectin (HM) used in confectionery (like fruit jellies) that is slow-setting and heat-resistant. |
| Pectin (Liquid) | A pre-dissolved pectin solution, often used by home canners for convenience. |
| Pectin (Liquid) | A pre-dissolved pectin solution, often used by home canners for convenience. |
| Pectin (Low Methoxyl / LM) | A pectin that sets with calcium, not sugar. Used for low-sugar or no-sugar jams and glazes. |
| Pectin (Low Methoxyl / LM) | A pectin that sets with calcium, not sugar. Used for low-sugar or no-sugar jams and glazes. |
| Pectin (Low Methoxyl, LM) | A pectin that sets with calcium, not sugar. Used for low-sugar or no-sugar jams, glazes, and dairy products. |
| Pectin (NH) | A modified pectin (LMA) used in pastry for glazes (nappage). It is thermoreversible, meaning it can be re-melted. |
| Pectin (Powder) | The most common form, a fine powder that must be mixed with sugar before adding to liquid to prevent clumping. |
| Pectin (Powder) | The most common form, a fine powder that must be mixed with sugar before adding to liquid to prevent clumping. |
| Pectin (Rapid Set, HM) | A high-methoxyl pectin that sets very quickly once the correct temperature is reached. Good for chunky jams. |
| Pectin (Slow Set, HM) | A high-methoxyl pectin that sets slowly, allowing time for air bubbles to rise. Ideal for clear jellies. |
| Pectin (Sure-Jell) | A popular brand of powdered (HM) pectin. |
| Polydextrose | A synthetic, low-calorie, soluble fiber. Used as a "bulking agent" in "low-sugar" or "low-fat" foods to replace the texture of sugar/fat. |
| Potato Starch | A "starch" "extracted" "from potatoes." "Thickens" at a "lower" "temperature" and "creates" a "clear, viscous" "gel." |
| Pregelatinized Starch | A "starch" (like "cornstarch") that "has been" "cooked" and "dried." "Thickens" "instantly" in "cold" "water." "Used" in "instant" "puddings" and "soups." |
| Propylene Glycol Alginate (PGA) | An ester of alginic acid. A powerful thickener and stabilizer that works in "acidic" solutions. Used in salad dressings and to stabilize "beer foam." |
| Psyllium Husk (Powder) | The ground husk of the *Plantago ovata* seed. A powerful, mucilaginous fiber, used in gluten-free baking to mimic the structure of gluten. |
| Psyllium Husk (Whole) | The whole, unground husks, primarily used as a bulk-forming dietary fiber supplement. |
| Resistant Starch (Type 2) | An unmodified starch (e.g., from raw potato or green banana) that resists digestion. Used as a "dietary fiber" supplement. |
| Resistant Starch (Type 3) | A "retrograded" starch (cooked and cooled). A dietary fiber used in processed foods. |
| Resistant Starch (Type 4) | A chemically modified starch used as a dietary fiber supplement in processed foods. |
| Soluble Corn Fiber | A non-digestible fiber made from corn. Used as a low-calorie bulking agent and prebiotic in processed foods and "high-fiber" snacks. |
| Soluble Corn Fiber (SCM) | A "non-digestible" "fiber" "made" "from corn." "Used" "as" "a" "low-calorie" "bulking agent" "in" "processed" "foods." |
| Soy Fiber | An "insoluble" "fiber" "from" "soybean" "hulls." "Used" "in" "baked goods" "and" "meats." |
| Tapioca Maltodextrin (N-Zorbit) | A "modified" "maltodextrin" that "can" "absorb" "high" "amounts" of "fat." "Used" in "molecular gastronomy" to "turn" "oils" (like "olive oil") "into" "powders." |
| Tapioca Starch (Cassava Starch) | A "starch" "from" the "cassava" "root." "Creates" a "clear, shiny, "stringy"" "gel." "Used" in "boba pearls" and "pie fillings." |
| Tara Gum (Powder) | A fine powder from the Tara seed. A thickener with properties between Guar and Locust Bean Gum. Provides a smooth, creamy texture. |
| Waxy Maize Starch (Native) | The unmodified starch from waxy corn. High in amylopectin. Used as a thickener in foods that will be frozen. |
| Wheat Bran (Insoluble Fiber) | The "outer" "layer" of the "wheat" "kernel." "Used" "as" "a" "source" of "insoluble" "fiber." |
| Wheat Dextrin | A "soluble fiber" "made" "from" "wheat starch" (e.g., "Benefiber"). |
| Wheat Dextrin (e.g., Benefiber) | A soluble fiber supplement made from wheat starch. |
| Xanthan Gum (Agglomerated) | A form of xanthan gum that is "instantized" to dissolve quickly in cold water without clumping. |
| Xanthan Gum (Clear) | A grade of xanthan gum that is more refined, producing a very clear solution. Used in beverages and clear dressings. |