I search for an alternative material for pectin with similar or near binding properties in food industries particularly jam.
It depends on final use you of pectin you are trying. There are several different alternatives in the Industry when processing some fruit compounds , like carrageenans, alginates, derivatives of carob flour, etc.
Amids or jelly could be used to increase the volume and the consistency of a product but the first one make the product opaque and the second one not spreadable.
The most common alternative to pectin in food industries is gelatin. Gelatin is a protein derived from collagen and is used to thicken, bind, and stabilize foods. It is also used as a gelling agent in jams, jellies, and other foods.
Gelatin could be used in some products but not very recommendable to use it in Fruit and vegetables products, unless as a technological aid, that is taking part in the process but is not part of the product, like in Juice clarification.
Pectin is a commonly used thickener and stabilizer in the food industry, particularly in the production of jams, jellies, and other fruit-based products. However, there are several alternatives to pectin that can be used for similar purposes. Some of these alternatives include:
These are just a few examples of alternatives to pectin that are commonly used in the food industry. The choice of alternative will depend on the specific application and desired outcome of the product.
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