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. The majority of pectin used currently comes from citrus peel and apple pomace. The functionality of pectin is dictated by the chemical fine structure, and other sources of the ingredient, like sugar beet and pumpkin, have remained largely unexploited because of certain undesirable structural properties. Pectin  is currently widely used as gelling agents in jams, confectionery, and bakery fillings, and stabilisers in yoghurts and milk drinks. 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.

Led by Sejong Universitys Suyong Lee, the researchers prepared water soluble pectin-enriched materials (PEMs) from apple pomace. This was subsequently used to replace shortening (Criso, The J.M. Smucker Co., USA) in cookies. Compared to cookies made with shortening, the pectin-formulated cookies had less spread during cooking, while the height of the cookies was higher. The researchers also note that gas retention was less in the pectin-formulated cookies. Extreme replacement levels of shortening with PEM gels (above 40 per cent) may produce thick and cake-like cookies due to the inclusion of a high amount of water in cookies, they added.