Can pectin replace lecithin?
Google's automatic generated answer linked to a research titled" okra pectin as lecithin
substitute in chocolate" published in 2019 on Journal Scientific African.
According to this research, you probably can use okra pectin instead!
In this research, they use different proportions of okra pectin in place of lecithin in the
milk chocolate-making process and found that all the chocolate samples from the various
formulations had similar sensory properties as well as textural parameters (aka hardness,
cohesiveness, adhesiveness, springiness, and chewiness), which suggests that it is possible
to use okra pectin as an emulsifier to produce milk chocolate that is acceptable to consumers.
Hello, everyone!
This short video is part of the original What People Also Ask series, in which I preach
how to find useful information using Google's People Also Ask feature.
Every week, I make a video focusing on one specific entity with more in-depth content.
You can watch the entire episode using the link in the description or the end card on
the screen.
You can also subscribe if you enjoy my content.
Look forward to seeing you!