is Knox the same as pectin
2024398
Gelatin (or gelatine, from Latin: gelatus = stiff, frozen) is a translucent, colorless, brittle (when dry), flavorless solid substance, derived from collagen obtained from various animal by-products. It is commonly used as a gelling agent in food, pharmaceuticals, photography, and cosmetic manufacturing. Substances containing gelatin or functioning in a similar way are called gelatinous. Gelatin is an irreversibly hydrolysed form of collagen, and is classified as a foodstuff. It is found in most gummy candies as well as other products such as marshmallows, gelatin dessert, and some ice cream, dip and yogurt. Household gelatin comes in the form of sheets, granules, or powder. Instant types can be added to the food as they are; others need to be soaked in water beforehand. Pectin (from Ancient Greek: &#960;&#951;&#954;&#964;&#953;&#954;&#972;&#962; p&#275;ktiks, "congealed, curdled"[1]) is a structural heteropolysaccharide contained in the primary cell walls of terrestrial plants. It was first isolated and described in 1825 by Henri Braconnot.[2] It is produced commercially as a white to light brown powder, mainly extracted from citrus fruits, and is used in food as a gelling agent particularly in jams and jellies. It is also used in fillings, medicines, sweets, as a stabilizer in fruit juices and milk drinks, and as a source of dietary fiber.
2024399
NO! Knox gelatin is made from the cartilage and bones of animals, and makes "Jello"-type desserts or broth-thickeners. Pectin is fruit-derived and is what makes jam or jellies gel.
2024400
Not exactly.. This is an article on the differences: answers.yahoo.com/question/index?qid=20070712085847AAi3pf9
2024401
No, it is not. Gelatine is made from ground bones, I believe this is from chicken bones.
2024402
Sorry, but don't know. Should be able to find that on the web somewhere. I know you can use pectin to can fruits, and I've never seen or heard of Knox gelatin being used that way, so..... maybe not.
2024403
Knox is gelatin, not pectin. There are many differences. Gelatin is collagen protein. I eat it every day to strengthen my nails and hair. Pectin is carbohydrate-based so it does work to gel but not to strengthen nails. http://www.differencebetween.com/difference-between-gelatin-and-vs-pectin/
1253393
I bought the big quantity so in the box I'm not sure. However, the pectin is in a much bigger quantity than the calcium (since you only need a small amount to mix up) and I'd imagine it would be similar with the box. You can check with Pomona's web site and see if they have the answer. I will say that it is the best pectin and I've had great success with making jelly with it. Not needing so much sugar makes the fruit taste really strong. Yum!!!
888302
Hi. I went to the Pomona Pectin website. They state, "Pomona's Universal Pectin contains only 100% pure citrus pectin, which is vegan, gluten free, and GMO free. There are no additives, preservatives, sugar, or dextrose. There are no corn or apple by-products". Hope that helps.
1988256
that would depend on what you are making, jam, jelly, preserves??? also with every fruit the ratio is different. there really is no definite answer for this question, if you are talking about how much pectin to use with your fruit and sugar there is no definitive answer for that question either. Again, it depends on what you are making, and what fruit you are using. There are fruits that have natural pectin and fruits that have none. Sorry, give me more info, and I will try to help further. Alice.
1330323
The FAQ section on the Pomonas website says, "How long will Pomona's Pectin keep? Pomona's Pectin is a shelf-stable product. It keeps indefinitely. Store it cool and dry in an airtight container."
410401
I have never made jelly or jam with low sugar substitutes. Pectin is a binding agent for fruit and sugar. I would test this making a small batch and waiting 24 hours to see if it jells.
763357
Texture is similar to wet gelatin, but in pebble-sized pieces. As the liquid evaporates over time, the pieces shrink & harden to a gravel-like texture.
1132711
Sorry, I don't know, but I suspect equine or bovine...wish it were just fruit pectin, but these gums are so delicious, I just don't want to know.
275357
No it is not. Usually the gelatin to make gummy is derived from beef and pork bones.
1359316
Yes it is very good but not from this seller. We were shipped a product with Knox Gelatin in it. Not the actual Knox Gelatin.
116257
I looked over the box and I imagine the 'vegetable gums' in the ingredients is what it is. Agar-Agar or some other plant based gum that sticks.
1615239
Yes it dissolves in water much better than apple pectin, which is why I chose this product over apple pectin products. And this works much better than psyllium husk.
811376
I wouldn't. Any questions you should be able to find on the Pomona Pectin website.I do know that you can view their instructions online - these are also included with the Pomona Pectin.One thing I read: "...Pomona's works differently from other pectins. Pleaseread our directions and recipes carefully...."
169743
The taste is pretty much the same. What's different is the texture. Reeds are hard more taffy like where Gin Gins are like gummys soft gum drop like
1799231
This actually makes a liquid pectin. It has formulas for creating your own recipes too. I think this is a great product.
470813
I tried to use this product for jelly...kind of "winging it", but it wouldn't set. I think you'd need the traditional pectin, the kind you boil down. Best of luck.
886048
I looked up the definition of the word "Certo" on ask.com and it says it is a fruit pectin developed by Kraft Canada used for thickening. Is it possible that this "Baker's Chocolate" has less percentage cacao in it with fruit pectin filling? I hope not because I would also like to purchase this less expensive "economy-sized" offer from Amazon... but not if it is a diluted product. Anyone with knowledge concerning this... please reply!