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WHAT IS PECTIN?
Pectin is a polysaccharide derived from soluble plants which is obtained by water extraction from edible plant fibre (generally citrus fruits or apples), followed by precipitation with alcohol or salts. It is a carbohydrate used as a gelling agent, thickener and stabiliser due to its hydrocolloid properties.
Apple Pectin is used as a thickener for fruit paste confections (pate de fruit) and to gellify pastes and sauces with a high sugar content. - Fruit Jam, Fruit jelly bon bon. Powdered pectin allows you to obtain great setting results when used with ingredients that are rich in sugars (at least 76% sugar content).
Mainly used at less than 1%,
Dosage: 10 to 12 grams per kg
Dose:
Soft nappage: 0,5-1%
Hard nappage: 1,5-2%
Custards: 1,5-2%
Dose: Jams: 0,5-1%
Jellys and creamies: 1-1,5%
Properties:Amidated Low Methoxyl (LM) pectin.
Use: It is a thickener and/or gelling agent (in the presence of calcium) specially indicated for making fruit based products at a dose from 0,.50 a 1.5 % depending on the formulation and texture required.
Application:Dairy products and fruits rich in calcium.
Observations:Thermoreversible between 40 and 60 °C. Elaborations:Low sugar or calcic fruit jams, low sugar or calcic fruit jellies.
Dose: Gelled nappages: 1.3-1.5% Custards and creamies: 1-1.3%
Properties:It is a thickener and/or gelling agent (in the presence of calcium) specially indicated for making gelled iced nappages at a dose of 1 to 1.5% depending on the formulation and texture required.
Use: Mix with the sugar, bring to the boil.
Application:Dairy products and those rich in calcium. Observations:Thermoreversible between 40 and 60 °C. Elaborations: Calcic or low in sugar nappages. Custards and creamy elaborations.
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Agar Agar vs Gelatin: Which Gelling Agent Should You Choose? Learn the key differences between plant-based Agar Agar and animal-derived Gelatin. From setting temperatures to achieving the perfect texture, this guide helps you master the art of gelling in your pastry creations.
