Pectin

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Permalink Reply by Kerry on October 26, 2011 at 7:20pm

Is it apple pectin for pate de fruit you are looking for?

 

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Permalink Reply by Andre Costa on October 27, 2011 at 10:52am

Hi Kerry.

 

Yes! I want to start making pate de fruit, and I would like to narrow down my options when it comes to pectin - is it the same thing as unflavored gelatin?

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Permalink Reply by Kerry on October 27, 2011 at 11:12am

Nope - not the same for sure.  It was hard for me to get my hands on it here in Canada - but I now have a couple of sources.  In the US - you can get it from Chef Rubber - http://www.shopchefrubber.com/Pectin-Pate-de-Fruit-1kg-2.2-lbs./

If you are on Amazon - narrow it down to apple pectin powder. 

 

When you have it in your hands and you are ready to start - check out this thread on eG 

http://forums.egullet.org/index.php?/topic/100545-pate-de-fruit-fru...

 

I can send you the Boiron recipes if you can send me your regular e-mail address.  

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Permalink Reply by Andre Costa on October 27, 2011 at 2:43pm

Hi Kerry.

 

Thank you so much for your help...

 

I would love to receive the recipes. My email is andre (dot) terrabrasilis (at) gmail (dot) com

(I hope one day we can share emails in forums like this without having to do the whole (at) (dot) blah blah blah...

 

Well, thanks again.

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Permalink Reply by Clay Gordon on October 27, 2011 at 10:01pm

Andre:

There are any number of books that go into the making of pates de fruits. Learning something about the chemistry will probably be a good help. Even if you don't want to buy your pectin from Amazon, I can recommend Peter Greweling's book - there's a whole chapter on Jellies.

Chocolates and Confections: Formula, Theory, and Technique for the ...

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Permalink Reply by Andre Costa on October 29, 2011 at 12:22pm

Hi Clay.

How have you been? 

I do have that book and, although it can get pretty technical, is full of wonderful recipes and tips.

Thanks for mentioning that.

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Permalink Reply by Mark Heim on October 28, 2011 at 10:47pm

Pectin is a unique gelling agent and is perfect for fruit since it uses acid to set, where most other gelling agents used (gelatin, starch, agar,...) do not tolerate acidity well, and it has a very clean flavor profile.  A high methoxyl (or HM) pectin is common for jellies, and is available in a range of DE (degree of esterification).  The set is affected by solids level, but once you add the acid source, your time to deposit is limited before it begins to pre-gel.  Acidifying to a pH of 3.1 will bring on a very rapid set, and a pH of 3.5 will be longer to set.  When purchasing pectin ask if it has already been buffered.  This helps slow the set.  If not you can add your own, usually the buffer salt of the acid you use.  So for citric acid, you add sodium citrate. 

Many feel a citrus pectin is cleaner than apple.  The level of pectin you use will vary depending on the type and level of fruit you use, as some already contain protopectins.

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Permalink Reply by Andre Costa on October 29, 2011 at 12:23pm

Great info, Mark. Thank you!! 

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Permalink Reply by John Marshall on October 30, 2011 at 10:17pm

Hi Andre

 

I use Pectins a fair amount.  Some Pectins are heat sensitive - so it really depends upon what you want to use them for.  Here are a couple of url's that you can use to determins what you need - and possibly use other products to acheive similar or better - depening on your requirements:

 

http://blog.khymos.org/2008/12/19/hydrocolloid-recipe-collection-v22/

http://www.cookingissues.com/primers/hydrocolloids-primer/

 

All the best!

 

John

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