Hot answers tagged gelling-agents
Try using mallow root. It is where the confection got its name, and is the very ingredient that has been superseded by gelatin.
In my experiments with pureed blueberries as a photosensitizer in optical detectors, I've experienced that the pectin tends to leave the top fluid phase when centrifuged a lot. 4000G, for 60 minutes, has done the trick - at least I don't experience gelling of my samples. Admittedly, it's of somewhat limited usefulness, but you never know.
To thicken a liquid with xanthan gum, first disperse it in another powder, use small amounts, and once in the liquid, mix well. Whenever I use it in sweet dishes I disperse it in sugar (at a 10 to 1 ratio), and for savory dishes, in starch or salt. Xanthan is slow to mix, so I always do it with a food processor or blender. Small amounts means one part in ...
The book Putting Food By (Hertzberg) has a recipe:10 lbs. apples yields 1 pint pectin. Seems jam & jelly specific.
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