Pectin is a plant-based gelling agent. It is found in the cell membranes of plants and mainly derives from orange or lemon peel, or apple pomace. In European countries, pectin is considered a food additive and is labeled E440.
Among the various types of pectin are Pectin NH and Yellow Pectin. Knowing the difference between Yellow Pectin and Pectin NH is important for any baker, as each serves its own purpose in achieving the perfect texture in your culinary creations.
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Pectin is a vital ingredient for making jams, jellies, and other fruit preserves, helping achieve a perfect gel-like consistency. Let’s delve into Yellow Pectin and Pectin NH, exploring their differences and specific uses.
What is Yellow Pectin?
Yellow pectin, also known as Pectine Jaune, is a high-methoxyl (HM) medium-set pectin. It is a natural polysaccharide found in the cell walls of fruits and is typically derived from citrus fruits or apples. It is specifically suited for making marmalades, providing a firm gel structure that sets well at higher sugar concentrations.
What is Pectin NH?
Pectin NH, or low-methoxyl pectin, is treated to be non-heat-reversible and is derived from citrus peels. It is widely used in the food industry for producing jams, jellies, and fruit preserves, allowing for gelling at lower sugar levels and enabling a wider range of applications in food products.
Main Differences
How it thickens:
Pectin NH: Forms gels with less sugar and in less acidic conditions. It does not require extensive boiling, which helps preserve the natural flavors and vivid colors of fruit ingredients. This makes it versatile for various culinary uses.
Yellow Pectin: Requires higher sugar concentrations to achieve proper gelling. It performs best in acidic environments and is ideal for traditional jams and jellies where sweetness is desired.
How it sets:
Pectin NH: Is thermo-reversible, which means it does not lose its gelling properties or give up bound water during freezing/thawing and repeated heating.
Yellow Pectin: Is non-thermo-reversible, meaning once the gel is set, it will not melt. It remains set even when reheated. This stability makes it ideal for jams and jellies that need to maintain their texture over time.
Applications:
Pectin NH: Ideal for a variety of recipes beyond traditional jams, including glazes, coulis, and fillings. It helps preserve fresh fruit flavors and appearances and is effective in less acidic environments.
Yellow Pectin: Best for making marmalades, pâte de fruit, and other high-sugar preserves. It is specifically designed to work well in traditional jam-making processes and provides a firm set when used with high sugar content.
When choosing between Pectin NH and Yellow Pectin, consider the specific needs of your recipe and desired outcome. Both types of pectin are valuable ingredients for bakers and food manufacturers, offering unique benefits for different culinary applications.
Want to learn how to use pectins in your pastries?
The Big Textures Book offers a treasure trove of texture recipes that incorporate Pectin NH and Yellow Pectin and other unique ingredients that will elevate your creations to the next level. With a variety of recipes that showcase how to achieve exceptional textures, you'll learn to transform your pastries into standout treats that everyone will love.
