Using pectin as a fat replacement
I make pectin stock from apples for use in jams and jellies, and I have lots of it. I would like to try using this stock as a fat substitute in baking, similar to replacing some of the fat in recipes with applesauce. Has anyone tried this, and what advice do they have to offer.
Best Answer
I found a study done in Korea in 2010 that said pectin can replace shortening in cookies and therefore, they concluded other baked goods. The ideal amount was 30% replacement saying the texture was actually better and the cookies were more moist. They don't recommend going higher than 30% as a 40% difference changed the structural integrity in a "negative" way! It looks really interesting! Here is the website I found: http://www.foodnavigator.com/Science-Nutrition/Pectin-rich-ingredients-show-fat-replacing-potential Good Luck!
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Using pectin as a fat replacer may produce baked goods with 30 per cent less shortening, while producing a more tender texture, says new research. With obesity levels rising across the globe, consumers are increasingly seeking out low-fat and low-calorie versions of their favourite foods.NH Pectin? One Pectin to Rule Them All. WTF - Ep. 161
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