Pectic enzyme
A family of pectin-active enzyme preparations used in fruit and beverage processing. Exact activities and formulations vary; the linked Concord recipe and its current powder product give conflicting use rates.
Ingredients
1086 articles on substrates, cultures and additives.
Fruit, vegetables and seaweedsFruit, vegetables, roots, alliums, seaweeds and algae.
Grains, legumes and nutsGrains, flours, malts, starches, beans, pulses, nuts, seeds and the coffee, cocoa and tea crops.
Mushrooms and fungiCultivated and wild mushrooms, truffles and other edible fungi, and lichens.
Meat and fishMeat, offal, fat, casings, fish, shellfish and insects.
Dairy and eggsMilk by animal, cream, butter, milk powders, rennets, dairy additives and eggs.
Cultures and startersYeasts, bacteria, moulds, koji, SCOBYs, grains and kept starters that begin a ferment.
Salt and mineralsCooking, named and curing salts, brines, alkalis and mineral additives.
Sugars and sweetenersRefined and unrefined sugars, honeys, syrups, molasses and malt sugars.
Herbs and spicesHerbs, seed and bark spices, peppercorns, chillies, aromatic roots, brewing botanicals and resins.
Oils, sauces and drinksPlant oils, condiments, vinegars, waters and the wines, beers and pickles other recipes use.
Additives and aidsFood acids, sulphites, preservatives, enzymes, leaveners, gelling agents, brewing additives and wrapping leaves.
All additives21
Brewing and wine additives8
Food acids5
Chemical leaveners2
Enzyme ingredients2
Sulphites2
Flavour additives1
Wrapping leaves and covers1
Brewing and wine additives8Food acids5Chemical leaveners2Enzyme ingredients2Sulphites2Flavour additives1Wrapping leaves and covers1Enzyme ingredients
Koji culture: named mold, substrate and enzyme system
Koji is steamed grain — rice, barley, soybean or wheat — grown out with a food-grade Aspergillus mold until the kernels carry working enzymes. It is bought or cultivated, and it converts starch and protein for the foods that follow.