Natural Foods?

Is the food you are eating “natural”? Are the ingredients you are using natural? Is there a defined statement from any food regulatory agency that gives some clarity to these questions? The simply answer is no! If I had to guess as a reason why, I would say money and power which equals politics in…

pH Control/Adjustments

Pectin in general is effected by the acid content of your finished product. The first group of pectin’s we will discuss are HM (High Methoxyl). This type of pectin is the most commonly used. Definition: A high methoxyl pectin is a pectin that has a DM(degree of methylation) greater than 50. Pectin’s 50 DM or…