Pectins

Pectins are plant fibers found in certain fruits, most often citrus fruits and apples. They are derived from the residues (pulp, peel, etc.) of the fruit juice industry, as part of a corporate social responsibility (CSR) approach. This approach reflects corporate practices aimed at respecting the principles of sustainable development.

The pectin molecule is composed ofgalacturonic acid (_C6H10O7)_. It contains, among other things, ester groups which influence pectin's properties.

• If the degree of esterification (DE) is higher than 50%, the pectin is HM (high methoxyl).
• If the degree of esterification (DE) is lower than 50%, it's low methoxyl pectin (LM).

When an amid group is added to the LM pectin molecule, we obtain a LMA pectin (amidated LM).

Pectin is mainly used in sweet products for its ability to stabilize water.

Pectin properties :

Important parameters to control the gel :

• Dry extract: percentage of dry matter, usually measured with a refractometer. Once the target dry extract is reached, no further heating is required.
• Acidity: necessary for some pectins.
• Calcium content: essential for certain pectins

Pectin HM

Highly esterified pectins need a high dry extract, above 60% (high sugar content), and a pH below 3.5 (high acidity). Sequestrant-free HM pectins are organic-compatible.

Properties :

• Heat-resistant
• The greater the esterification, the faster the gelation

Pectin names and uses :

Pectin Rapid Set

Gives the fastest gelling, initially used in jams with chunks for homogeneous dispersion. Can be used to add fiber to sorbets.

Dosage: 3 to 6 g/kg of finished product, i.e. 0.3 to 0.6%.

Pectin Medium Rapid Set

Slightly slower, it is mainly used to make jellies, but also traditional jams.

Dosage: 3 to 6 g/kg of finished product, i.e. 0.3 to 0.6%.

Pectin Extra Slow Set

The slowest of the pure pectins, it produces smooth, spreadable textures. With a minimum dry extract of 55° Brix for jams, a pleasant texture can be obtained with this reference. However, gelling is optimized with a dry extract of 60° Brix (and still with an acidity below 3.5). Its naturally slow setting speed is ideal to make fruit jellies with a lower sugar content than the original recipes.

Dosage: 3 to 6 g/kg (i.e. 0.3 to 0.6%) jam, 20 to 25 g/kg (i.e. 2 to 2.5%) fruit jelly (to be adapted according to dry extract and acidity).

Yellow pectin

Highly esterified HM pectin whose gelling process is slowed by buffering salts such as sodium potassium tartrate (E337) and sodium polyphosphate (E452i).

Traditionally used to make fruit jellies and confectionery. Gelling requires a dry extract above 72° Brix and a pH below 3.5.

Dosage: 10 to 20 g / kg of mass, i.e. 1 to 2% of total mass

LM Pectins

They form a gel in the presence of calcium, particularly when the calcium concentration is high and the dry extract exceeds 40%. Their use remains limited, as precise management of available calcium is often necessary. They are therefore reserved for very specific recipes.

Sequestrant-free LM pectins are organic-compatible.

Dosage: 5 to 50g/kg or 0.5 to 5% depending on application
Properties: Heat-resistant

Pectin LMA

On the label, only "pectin" should be mentioned, not "starched pectin".

Pectin 325NH95

Pectin 325NH95 is the most tolerant of all pectins. Gelling requires a dry matter above 35° Brix and acidity and/or calcium.

In a calcic environment, it develops a thickening , spreadable texture.
In an acidic environment, it forms a firmer, even brittle gel .

Thanks to its thixotropy (the gel can be destructured by mixing and then restructured). It means you can prepare a filling the day before, optimizing its stability.

Uses: gelled inserts, fillings, coulis, sauces, toppings, ice-cream and sorbet stabilizers, pastry cream, Chibouste cream, crème diplomate, frangipane, spreads, salted butter caramel cream, crème brûlée, dessert creams, caramels, jellies, marmalades, confits, jams, crémeux, ganaches, lemon curds, etc.
In panna cotta, it can replace gelatin.

Dosage: 5 to 50g/kg of finished product, i.e. 0.5 to 5%
Properties: thermoreversible, thixotropic, stable to freeze-thawing.

Pectins for toppings and glazes

325NH95 pectin is not suitable for glazes and toppings, as it is not film-forming. The addition of buffering salts such as disodium diphosphate (E450i) and tricalcium phosphate (E341iii) makes this pectin film-forming.

Pectin NH Nappage

NH pectin is specifically designed for glazes that contain fruit pulp, such as apricot, raspberry or strawberry glazes.

Its use in neutral glazes or icings is not recommended, as it is not designed for these applications.

Dosage: 8 to 15g/kg of finished product, i.e. 0.8 to 1.5%.
Properties: freeze-resistant, thermoreversible, thixotropic.

Pectin X58

X58 pectin represents a new generation of pectins for glazes and icings. It is as effective for neutral or fruity glazes as it is for chocolate, pistachio or caramel glazes... This pectin gels with a lower Brix than NH Nappage pectin (generally a Brix of 50 to 60).

Under the same conditions of use as NH Nappage, it may be too reactive. Ideal for spray application.

Dosage: 10 to 15g/kg of finished product, i.e. 1 to 1.5%.
Properties: thermoreversible, freeze-resistant, thixotropic.

For preparations other than toppings and glazes, use a pure pectin such as 325NH95.

Conclusion

Pectin can be a very useful tool to add texture to your preparations. The wide range of pectins available means that they can be used in a wide variety of preparations (more or less sweet, acidic, dairy...) to obtain a wide range of textures.

Like all functional substances, pectin is a food additive, designated under the code E440.

There are two types of pectin:
- non-amidated pectins (E440i)
- amidated pectins (E440ii).

It is essential to control the dry extract, acidity and calcium content of recipes in order to optimize  their effectiveness.

In some preparations, rawer plant fibers may also be enough, such as citrus fibers. Although they cannot replace pectin for gelling, they nevertheless add dry extract and structure to a preparation. They are particularly effective when mechanical processing is carried out with powerful mixing equipment.

Finally, the dry extract can also be reached by using fibers (inulin) and sugars that have a low sweetness, such as trehalose, which add texture without increasing the sugar content too much.

To adjust acidity, the professional can choose between sodium citrate, which raises the pH when the preparation is too acidic, andcitric or tartaricacid, which lowers the pH when it is not sufficiently acidic.