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Pectin

Pectin is a structural polysaccharide found in plant cell walls, primarily used as a gelling agent in food products like jams and jellies. There are various types of pectin, including Pectin Jaune, Pectin NH, Pectin Xoco Nappage, Low Sugar Pectin, and Acid Free Pectin, each with specific properties and applications. These types differ in sugar content requirements, pH levels for gelification, and their suitability for various food products.

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6 views12 pages

Pectin

Pectin is a structural polysaccharide found in plant cell walls, primarily used as a gelling agent in food products like jams and jellies. There are various types of pectin, including Pectin Jaune, Pectin NH, Pectin Xoco Nappage, Low Sugar Pectin, and Acid Free Pectin, each with specific properties and applications. These types differ in sugar content requirements, pH levels for gelification, and their suitability for various food products.

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jenny.quinker
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PECTINE

 Pectin is a structural acidic heteropolysaccharide contained in the


primary cell walls of terrestrial plants. Its main component
is galacturonic acid, a sugar acid derived from galactose. It was first
isolated and described in 1825 by Henri Braconnot. It is produced
commercially as a white to light brown powder, mainly extracted
from citrus fruits, and is used in food as a gelling agent, particularly
in jams and jellies. It is also used in dessert fillings, medicines, sweets,
as a stabilizer in fruit juices and milk drinks, and as a source of dietary
fiber.
DIFFERENT TYPES OF PECTIN

 PECTIN JAUNE
 PECTIN NH
 PECTIN XOCO NAPPAGE
 LOW SUGAR PECTIN
 ACID FREE PECTIN
PECTIN JAUNE
PECTINE JAUNE

 Pectin jaune is also known as yellow pectin.


 It is used for making gelifications with a high amount of sugar and a
low PH. The parameters for proper gelification require the PH level to
be between 3.2 and 3.5, with a minimum sugar content of 60%.
 It is ideal for creating jams and pate de fruit.
 It is heat resistant and therefore does not melt.
 It has a very fast setting power.
PECTIN NH
PECTIN NH

 Pectin NH is the most common pectin.


 It is ideal for creating glazes, pate de fruit and jams with less sugar.
 It can be reheated and melts above 20˚C.
 It requires a lower amount of sugar to set. The parameters for proper
gelification require the PH level to be between 3.5 and 3.7, with a
minimum sugar content of 40%.
 Instead of using neutral glazes, you can use fruit puree as a base to
the glaze which adds more flavour.
 It can be used as a setting agent, replacing gelatine.
 It sets very fast so it's not ideal for mousse.
PECTIN XOCO NAPPAGE
PECTIN XOCO NAPPAGE

 Pectin Xoco Nappage is also known as X58.


 There is no minimum sugar requirement but you need some kind of
acid. The parameters for proper gelification require the PH level to
be over 4.
 It is ideal for creating shiny glazes.
 It requires calcium to set, so instead of water you can use a dairy
product such as milk or cream. As you increase the calcium, the
glaze becomes thicker.
 To achieve the perfect consistency, allow 24 hours to set before
heating. If you do not allow it to set for 24 hours, the glaze will be
very fluid and you will only achieve a very thin layer because the
pectin has not reached its full setting capacity.
PECTIN LOW SUGAR
LOW SUGAR PECTIN

 There is no minimum sugar requirement. The parameters for proper


gelification require the PH level to be between 3.2 and 3.8.
 It is ideal for creating glazes and jams with a reduced sugar
content.
 When using this pectin, it is combined with less sweet sugars for
stability and shelf life. It is important to add some kind of sugar to
prevent water activity in gelifications, such as dextrose, glucose
powder or isomalt.
 It is not suitable for pate de fruit because you need plenty of sugar
to achieve chewiness.
 It can be reheated.
ACID FREE PECTIN
ACID FREE PECTIN

 It is ideal for making gelifications such as glazes and jams without


acid.
 It is very similiar to the X58 pectin but no calcium is required.
 It can be reheated.
 It doesn't require any acid to set.

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