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pate de fruit
Hello ,
I tried the pate de fruit recipe with tangerine, knowing that I had reduced the amount of sugar mentioned in the recipe “because it found it very sweet for me,” and it was perfect. I tried it again with orange, but that time, the final result was not satisfying. The same thing happened with lemon; it didn’t have the pate de fruit consistency; it was like gel.
So I want to know why I have gel consistency. because of sugar or the acidity of the fruit.
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3 Replies
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Hi DJELLAB Ahlem
The problem with the gel-like consistency in your fruit pâtes de fruits may be due to several factors related to both the amount of sugar and the acidity of the fruit.
Here’s how both can influence the outcome:
▪️Sugar Amount: Reducing the amount of sugar in the recipe can affect the consistency. Sugar not only sweetens but also contributes to the texture of the pâte de fruit. It acts as a stabilizer and helps form a firm jelly when combined with pectin. If you reduce the sugar too much, the pectin won’t activate properly, which can result in a more gelatinous or runny consistency, as you experienced with the orange and lemon.
▪️ Acidity of the Fruit: Acidity is a key factor in pectin’s action. Pectin activates better in an acidic environment, so fruits with lower acidity, like orange or lemon, might not form the proper jelly. Although lemon is acidic, the way it interacts with pectin may differ when used alone, without adjusting the amount of acid or pectin. The acid solution you mention (diluted citric acid powder) helps balance the acidity, but if the amount isn’t right or the fruit already has variable acidity, the desired consistency may not be achieved.
▪️Recommendations:
Make sure to use the correct amount of sugar. If you decide to reduce the sugar, try adjusting it carefully, as too little can affect the gel formation.
Pay attention to the acidity of the fruit. If the fruit isn’t acidic enough, you may need to adjust the amount of the acid solution.
It’s also possible that the yellow pectin you’re using isn’t working optimally with all fruits. If this is a recurring issue with less acidic fruits, you could try a different pectin or adjust the quantity depending on the fruit type.
In summary, it’s likely that the combination of reducing sugar and the acidity of the fruit is causing the gel consistency. Adjusting these two factors should improve the result.
I hope this information helps. Best regards.
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thank you for the information I will take them in consideration in my future works .
best regards
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Great, if you have any other questions I’ll be happy to help you resolve them.
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