{"id":17375,"date":"2024-10-01T05:00:00","date_gmt":"2024-10-01T03:00:00","guid":{"rendered":"https:\/\/sosa.several.studio\/quest-ce-que-la-pectine\/"},"modified":"2025-12-05T12:34:23","modified_gmt":"2025-12-05T11:34:23","slug":"que-son-las-pectinas","status":"publish","type":"post","link":"https:\/\/www.sosa.cat\/fr\/que-son-las-pectinas\/","title":{"rendered":"Que sont les pectines&nbsp;?"},"content":{"rendered":"\n<p><strong><mark style=\"background-color:rgba(0, 0, 0, 0);color:#00cfab\" class=\"has-inline-color\">Les pectines<\/mark><\/strong> sont des polysaccharides d\u2019<strong><em>origine v\u00e9g\u00e9tale soluble<\/em><\/strong> que l\u2019on obtient par extraction aqueuse de fibres v\u00e9g\u00e9tales comestibles (g\u00e9n\u00e9ralement des agrumes ou des pommes), suivie d\u2019une pr\u00e9cipitation effectu\u00e9e avec de l\u2019alcool et des sels.<\/p>\n\n<p class=\"has-text-align-center has-background\" style=\"background-color:#f0ddd3\"><strong>Les pectines<\/strong> sont des glucides utilis\u00e9s comme agents g\u00e9lifiants, \u00e9paississants et stabilisants en raison de leurs propri\u00e9t\u00e9s hydrocollo\u00efdes.<\/p>\n\n<h2 class=\"wp-block-heading\">Caract\u00e9ristiques g\u00e9n\u00e9rales des pectines<\/h2>\n\n<h4 class=\"wp-block-heading\">1. Int\u00e9gration\u00a0:<\/h4>\n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-28f84493 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<p style=\"text-decoration:underline\">Processus d\u2019int\u00e9gration pour \u00e9viter la formation de grumeaux\u00a0:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>M\u00e9langer la pectine avec le sucre de la recette dans une proportion de 1 \u00e0 5 respectivement.<\/li>\n\n\n\n<li>Int\u00e9grer petit \u00e0 petit dans la partie liquide sous forme de pluie tout en m\u00e9langeant \u00e9nergiquement avec des fouets.<\/li>\n<\/ul>\n\n\n\n<p>Il est \u00e9galement possible de disperser d\u2019abord dans un milieu non aqueux comme l\u2019huile, ou dans une solution concentr\u00e9e de sucre &gt; 65\u00a0\u00b0Bx<\/p>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" src=\"https:\/\/www.sosa.cat\/wp-content\/uploads\/2024\/09\/pectinas-low-sugar-sosa.png\" alt=\"\" class=\"wp-image-12443\"\/><\/figure>\n<\/div>\n<\/div>\n\n<h4 class=\"wp-block-heading\">2. Activation\u00a0:<\/h4>\n\n<p>L\u2019activation des caract\u00e9ristiques g\u00e9lifiantes des pectines <strong>est obtenue \u00e0 partir de 80\/85\u00a0\u00b0C.<\/strong> Une \u00e9bullition lente et progressive est recommand\u00e9e pour que la pectine s\u2019hydrate correctement. Le temps de cuisson peut \u00eatre prolong\u00e9 une fois le point d\u2019\u00e9bullition atteint si la typologie de la recette l\u2019exige. <\/p>\n\n<p class=\"has-text-align-center has-background\" style=\"background-color:#f0ddd3\">La dissolution peut \u00eatre difficile si la teneur en calcium est trop \u00e9lev\u00e9e (80\u00a0ppm a++). Dans ce cas, il serait n\u00e9cessaire d\u2019ajouter des sels qui neutralisent le calcium. <\/p>\n\n<h4 class=\"wp-block-heading\">3. Dispersion\u00a0:<\/h4>\n\n<p>La dispersion correcte de la pectine d\u00e9pendra du milieu et du processus. <\/p>\n\n<p class=\"has-text-align-center has-background\" style=\"background-color:#f0ddd3\">Elle se disperse mieux avec un traitement thermique et un m\u00e9lange ou une homog\u00e9n\u00e9isation.<\/p>\n\n<h4 class=\"wp-block-heading\">4. Stabilit\u00e9 et conservation\u00a0:<\/h4>\n\n<p>Pour que la pectine conserve ses caract\u00e9ristiques intactes, <em><strong>elle doit \u00eatre conserv\u00e9e dans un endroit frais et sec.<\/strong><\/em> Des temp\u00e9ratures sup\u00e9rieures \u00e0 la temp\u00e9rature ambiante entra\u00eenent une d\u00e9gradation de la pectine en raison d\u2019une r\u00e9duction du poids mol\u00e9culaire. <\/p>\n\n<p class=\"has-text-align-center has-background\" style=\"background-color:#f0ddd3\">Le pH optimal de la pectine est compris entre 2,8 et 4,7.<\/p>\n\n<h4 class=\"wp-block-heading\">5. Texture<\/h4>\n\n<p>La g\u00e9lification est obtenue pendant le processus de refroidissement. <\/p>\n\n<p class=\"has-text-align-center has-background\" style=\"background-color:#f0ddd3\">La texture finale est obtenue apr\u00e8s 24\u00a0heures.<\/p>\n\n<div class=\"wp-block-buttons is-content-justification-center is-layout-flex wp-container-core-buttons-is-layout-a89b3969 wp-block-buttons-is-layout-flex\">\n<div class=\"wp-block-button\"><a class=\"wp-block-button__link wp-element-button\" href=\"https:\/\/www.sosa.cat\/?sdm_process_download=1&amp;download_id=23898\" target=\"_blank\" rel=\"noreferrer noopener\">T\u00c9L\u00c9CHARGER\u00a0: DOSSIER PECTINES<\/a><\/div>\n<\/div>\n\n<h2 class=\"wp-block-heading\">Classification des pectines<\/h2>\n\n<p>Les pectines sont class\u00e9es <strong><mark style=\"background-color:rgba(0, 0, 0, 0);color:#00cfab\" class=\"has-inline-color\">en fonction du degr\u00e9 de m\u00e9thoxylation<\/mark><\/strong> (DM) en 2\u00a0groupes\u00a0:<\/p>\n\n<ul class=\"wp-block-list\">\n<li><strong>HM (haut m\u00e9thoxyle)\u00a0:<\/strong> DM \u2265 50\u00a0% de groupes m\u00e9thoxyles.<\/li>\n\n\n\n<li><strong>LM (bas m\u00e9thoxyle)\u00a0:<\/strong> DM \u2264 50\u00a0% de groupes m\u00e9thoxyles.<\/li>\n<\/ul>\n\n<p class=\"has-text-align-center\">Il est d\u00e9fini comme <strong>degr\u00e9 de m\u00e9thoxylation,<\/strong> le rapport entre les groupes m\u00e9thoxyles et les acides libres pr\u00e9sents dans la cha\u00eene mol\u00e9culaire de la pectine.<\/p>\n\n<p class=\"has-text-align-center has-background\" style=\"background-color:#f0ddd3\">Le degr\u00e9 de m\u00e9thoxylation<strong> <\/strong>affecte les propri\u00e9t\u00e9s de la pectine, en particulier les conditions de g\u00e9latinisation.<\/p>\n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-28f84493 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<h3 class=\"wp-block-heading\">Pectines \u00e0 haut m\u00e9thoxyle (HM)<\/h3>\n\n\n\n<p>Ces pectines en solution aqueuse donnent naissance \u00e0 des suspensions de viscosit\u00e9 \u00e9lev\u00e9e formant des gels forts et coh\u00e9sifs.<br\/>Ce type de pectines sont <strong>thermor\u00e9sistantes.<\/strong><\/p>\n\n\n\n<p><strong><mark style=\"background-color:rgba(0, 0, 0, 0);color:#004d42\" class=\"has-inline-color\">Conditions de g\u00e9lification\u00a0: <\/mark><\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Elles ne peuvent former un gel que si la teneur en solides solubles totaux (SST) (Brix) est \u00e9gale ou sup\u00e9rieure \u00e0 60\u00a0% avec un maximum de 80\u00a0%.<\/li>\n\n\n\n<li>Le pH n\u00e9cessaire \u00e0 la g\u00e9lification doit se situer entre 2,0 et 3,5.<\/li>\n<\/ol>\n\n\n\n<p><strong><mark style=\"background-color:rgba(0, 0, 0, 0);color:#004d42\" class=\"has-inline-color\">R\u00e9activit\u00e9\u00a0:<\/mark><\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Plus la concentration de solides solubles (SST) (Brix) est \u00e9lev\u00e9e, plus la force du gel obtenu est importante et plus la temp\u00e9rature de g\u00e9lification est \u00e9lev\u00e9e.<\/li>\n<\/ul>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/www.sosa.cat\/wp-content\/uploads\/2024\/09\/Pectinas_HF_ES-1024x732.jpg\" alt=\"\" class=\"wp-image-12398\"\/><\/figure>\n<\/div>\n<\/div>\n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-28f84493 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:66.66%\">\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/www.sosa.cat\/wp-content\/uploads\/2024\/09\/Pectinas_HM_TSS_ES-1024x732.jpg\" alt=\"\" class=\"wp-image-12401\"\/><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:33.33%\">\n<p class=\"has-background\" style=\"background-color:#f0ddd3\">Un exc\u00e8s de solides solubles ou de brix diminue la force du gel.<\/p>\n<\/div>\n<\/div>\n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-28f84493 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:66.66%\">\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/www.sosa.cat\/wp-content\/uploads\/2024\/09\/Pectinas_HM_pH_ES-1024x732.jpg\" alt=\"\" class=\"wp-image-12403\"\/><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:33.33%\">\n<p class=\"has-background\" style=\"background-color:#f0ddd3\">Plus le pH est bas, plus la temp\u00e9rature de g\u00e9lification est \u00e9lev\u00e9e, ce qui permet d\u2019obtenir une g\u00e9lification plus rapide. Des valeurs de pH inf\u00e9rieures \u00e0 2,0 peuvent entra\u00eener des probl\u00e8mes de g\u00e9lification. <\/p>\n<\/div>\n<\/div>\n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-28f84493 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:66.66%\">\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/www.sosa.cat\/wp-content\/uploads\/2024\/09\/Pectinas_HM_GEL_ES-1024x732.jpg\" alt=\"\" class=\"wp-image-12406\"\/><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:33.33%\">\n<p class=\"has-background\" style=\"background-color:#f0ddd3\">La variation du pH est tr\u00e8s importante. 0,1\u00a0unit\u00e9 de pH peut faire baisser la temp\u00e9rature de g\u00e9lification jusqu\u2019\u00e0 10\u00a0\u00baC. <\/p>\n<\/div>\n<\/div>\n\n<h3 class=\"wp-block-heading\">Pectines \u00e0 bas m\u00e9thoxyle (LM)<\/h3>\n\n<p><strong><mark style=\"background-color:rgba(0, 0, 0, 0);color:#004d42\" class=\"has-inline-color\">Caract\u00e9ristiques\u00a0:<\/mark><\/strong><\/p>\n\n<ul class=\"wp-block-list\">\n<li>La famille des pectines LM se divise en LMC (bas m\u00e9thoxyle conventionnelles) et LMA (bas m\u00e9thoxyle amid\u00e9es).<\/li>\n\n\n\n<li>Elles sont thixotropes. Apr\u00e8s un processus de m\u00e9lange \u00e0 froid, elles se g\u00e9lifient \u00e0 nouveau. <\/li>\n\n\n\n<li>Selon le dosage et la temp\u00e9rature d\u2019hydratation, elles agissent comme \u00e9paississants.<\/li>\n<\/ul>\n\n<p><strong><mark style=\"background-color:rgba(0, 0, 0, 0);color:#004d42\" class=\"has-inline-color\">Conditions de g\u00e9lification\u00a0: <\/mark><\/strong><\/p>\n\n<ol class=\"wp-block-list\">\n<li>Elles ne forment un gel qu\u2019en pr\u00e9sence d\u2019ions de calcium (Ca++).<\/li>\n\n\n\n<li>Elles peuvent g\u00e9lifier avec de faibles valeurs de solides solubles (Brix) et une large plage de pH.<\/li>\n<\/ol>\n\n<p><strong><mark style=\"background-color:rgba(0, 0, 0, 0);color:#004d42\" class=\"has-inline-color\">R\u00e9activit\u00e9\u00a0:<\/mark><\/strong><\/p>\n\n<ul class=\"wp-block-list\">\n<li>Les pectines \u00e0 bas m\u00e9thoxyle forment des gels dont la force du gel est d\u2019autant plus importante que la quantit\u00e9 de calcium est \u00e9lev\u00e9e. Une quantit\u00e9 excessive de calcium peut d\u00e9structurer le gel. <\/li>\n\n\n\n<li>La pr\u00e9sence de sucre ou de solides solubles r\u00e9duit consid\u00e9rablement la quantit\u00e9 de calcium n\u00e9cessaire \u00e0 une g\u00e9lification correcte. <\/li>\n\n\n\n<li>Un pH bas augmente la r\u00e9activit\u00e9 de la pectine.<\/li>\n<\/ul>\n\n<h4 class=\"wp-block-heading\">Pectines \u00e0 bas m\u00e9thoxyle conventionnelles (LMC)<\/h4>\n\n<p>Les pectines \u00e0 bas m\u00e9thoxyle conventionnelles (LMC) sont des pectines \u00e0 bas m\u00e9thoxyle obtenues \u00e0 partir de pectines HM par des proc\u00e9d\u00e9s physico-chimiques.<br\/>Les pectines LMC forment des gels transparents et <strong>thermiquement irr\u00e9versibles.<\/strong><\/p>\n\n<h4 class=\"wp-block-heading\">Pectines \u00e0 bas m\u00e9thoxyle amid\u00e9es (LMA)<\/h4>\n\n<p>Les pectines amid\u00e9es (LMA) sont des pectines \u00e0 bas m\u00e9thoxyle obtenues \u00e0 partir de pectines HM par extraction alcaline.<\/p>\n\n<ol class=\"wp-block-list\">\n<li>Les pectines LMA sont <strong>thermor\u00e9versibles.<\/strong><\/li>\n\n\n\n<li>L\u2019apport de calcium favorise une plus grande r\u00e9activit\u00e9 et une duret\u00e9 finale du gel.<\/li>\n\n\n\n<li>Plus la quantit\u00e9 de solides solubles est importante et plus le pH est bas, plus les gels obtenus sont forts et coh\u00e9sifs.<\/li>\n\n\n\n<li>Selon le type de pectine et le milieu de dispersion, on obtient diff\u00e9rentes valeurs de duret\u00e9.<\/li>\n<\/ol>\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/www.sosa.cat\/wp-content\/uploads\/2024\/09\/Pectinas_LM_ES-1024x732.jpg\" alt=\"\" class=\"wp-image-12411\"\/><\/figure>\n\n<div class=\"wp-block-buttons is-content-justification-center is-layout-flex wp-container-core-buttons-is-layout-a89b3969 wp-block-buttons-is-layout-flex\">\n<div class=\"wp-block-button\"><a class=\"wp-block-button__link wp-element-button\" href=\"https:\/\/www.sosa.cat\/?sdm_process_download=1&amp;download_id=23898\" target=\"_blank\" rel=\"noreferrer noopener\">T\u00c9L\u00c9CHARGER\u00a0: DOSSIER PECTINES<\/a><\/div>\n<\/div>\n\n<h2 class=\"wp-block-heading\">Masterclass sur les pectines<\/h2>\n\n<p>Pour en savoir beaucoup plus sur les fonctionnalit\u00e9s des pectines, leur classification et le d\u00e9veloppement des graphiques pr\u00e9sent\u00e9s ci-dessus, nous avons r\u00e9alis\u00e9 une <strong>Masterclass avec Jordi Bordas et \u00d3scar Albi\u00f1ana<\/strong> que vous pouvez voir sur le lien suivant\u00a0:<\/p>\n\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe title=\"\u00bfQu\u00e9 son las Pectinas? Gelificantes vegetales en pasteleri\u0301a con Jordi Bordas y O\u0301scar Albi\u00f1ana\" width=\"800\" height=\"450\" src=\"https:\/\/www.youtube.com\/embed\/M7sPEXiOPgw?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>Les pectines sont des polysaccharides d\u2019origine v\u00e9g\u00e9tale soluble que l\u2019on obtient par extraction aqueuse de fibres v\u00e9g\u00e9tales comestibles (g\u00e9n\u00e9ralement des agrumes ou des pommes), suivie d\u2019une pr\u00e9cipitation effectu\u00e9e avec de l\u2019alcool et des sels. Les pectines sont des glucides utilis\u00e9s comme agents g\u00e9lifiants, \u00e9paississants et stabilisants en raison de leurs propri\u00e9t\u00e9s hydrocollo\u00efdes. Caract\u00e9ristiques g\u00e9n\u00e9rales des [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":14159,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":""},"categories":[614,618],"tags":[],"class_list":["post-17375","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog-fr","category-recettes"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.2 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Que sont les pectines&nbsp;? - Sosa<\/title>\n<meta name=\"description\" content=\"Les pectines sont des polysaccharides d\u2019origine v\u00e9g\u00e9tale soluble que l\u2019on obtient par extraction aqueuse de fibres v\u00e9g\u00e9tales comestibles.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.sosa.cat\/fr\/que-son-las-pectinas\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Que sont les pectines&nbsp;? 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