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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.

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Related: cooking.stackexchange.com/questions/6869/… –  Jefromi Aug 23 '13 at 14:19

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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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