Apple Pectin vs. Thermoreversible Pectin: Unraveling the Differences and Optimal Applications

• Posted on 30 May 2024
• By The Pastry Depot
• 0

In baking and pastry, it is very common to use pectin for preparing jams, jellies, and baked goods. But did you know there are a variety of pectins that can be used in different applications?

Here we will share some information and ideas about how you can create delicious items like jams or fruit pies with the addition of pectin.

What is Pectin Anyways?

Pectin is a natural polysaccharide found in fruits and vegetables that plays a crucial role in gelling and thickening food products. When it comes to pectin, there are two common types: apple pectin and thermoreversible pectin. In this blog, we will explore the differences between the two and discuss the best applications for each to help you decide which is the best option for you.

Apple Pectin

Apple pectin is derived from apples, as the name suggests, and is widely available in powdered form. It is a high-methoxyl pectin, resulting in its ability to form gels in the presence of sugar and acid. Apple pectin requires the presence of sugar and acidity (typically in the form of lemon juice or citric acid) to activate its gelling properties.

Best Applications for Apple Pectin

Apple pectin can be found at most local grocery stores, making it easy to start preparing some products you normally buy premade in your own home. You’ll be impressed with how much better your homemade recipes taste than their store-bought versions.

Jams and Jellies: Apple pectin creates the desired gel-like consistency while also helping to achieve a smooth texture. You can use apple pectin to create quick jellies that are stored in the refrigerator or canned jellies that are shelf-stable for much longer.

Fruit Preserves: It is an excellent choice for preserving fruits in a gel-like form, allowing you to maintain the shape and texture of the preserved fruit.

Fruit Fillings: Apple pectin is ideal for thickening fruit fillings in pies, tarts, or pastries, providing stability and preventing excess liquid from seeping out.

Using apple pectin to create jams, jellies, preserves, and fillings is a great way to utilize extra berries and other fruits before they become overripe, helping save money and letting you take advantage of fruits when they are in season.

Thermoreversible Pectin

Thermoreversible pectin, also known as low-methoxyl pectin, is a modified form of pectin that has a unique property: it gels upon cooling but can also revert to a liquid state when reheated. Unlike apple pectin, thermoreversible pectin does not require the presence of sugar or acid to form a gel.

Best Applications for Thermoreversible Pectin

Thermoreversible pectin is a great option when making large batches of fruit sauces that need to be cooled and stored, then reheated for later use or service. It’s also great for items that require a filling to be more solid during preparation but more fluid when served.

Fruit-based Desserts: Thermoreversible pectin is well-suited for creating fruit-based desserts like fruit mousses, fruit sauces, and fruit glazes that require a gel-like texture but can be reheated and liquefied when desired.

Pastry Fillings: It is often used in bakery applications to create stable and firm fillings for tarts, pies, croissants, and other pastries that will be baked later and need the filling to soften.

Fruit Yogurts and Dairy Products: Thermoreversible pectin can be used to create fruit-based yogurt toppings or swirled fruit fillings in dairy products, providing a visually appealing and consistent texture.

Key Differences Between Apple Pectin and Thermoreversible Pectin

Activation & Gelling Properties: Apple pectin forms gels in the presence of sugar and acid, while thermoreversible pectin gels upon the addition of calcium, but can be melted back down to a liquid state.

Versatility: Apple pectin is well-suited for traditional jams, jellies, and fruit fillings, while thermoreversible pectin offers versatility for applications requiring reversible gelling and a smooth texture, such as sauces or pastry fillings.

As you have learned, both apple pectin and thermoreversible pectin have their unique properties and applications. By understanding the distinctions between these two pectins, you can now choose the most appropriate option for your specific culinary creations.

Find apple pectin and thermoreversible pectin as well as other gelifiers at The Pastry Depot online or visit our store in Atlanta, Georgia!