{"id":17377,"date":"2024-10-01T05:00:00","date_gmt":"2024-10-01T03:00:00","guid":{"rendered":"https:\/\/sosa.several.studio\/che-cose-la-pectina\/"},"modified":"2024-10-01T05:00:00","modified_gmt":"2024-10-01T03:00:00","slug":"che-cose-la-pectina","status":"publish","type":"post","link":"https:\/\/www.sosa.cat\/it\/che-cose-la-pectina\/","title":{"rendered":"Che cos\u2019\u00e8 la pectina?"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\"><strong><mark style=\"background-color:rgba(0, 0, 0, 0);color:#00cfab\" class=\"has-inline-color\">La pectina<\/mark><\/strong> \u00e8 un polisaccaride derivato <strong><em>da piante solubili<\/em><\/strong> che si ottiene per estrazione dell\u2019acqua da fibre vegetali commestibili (generalmente agrumi o mele), seguita da precipitazione con alcool o sali.<\/p>\n\n\n\n<p class=\"has-text-align-center has-background wp-block-paragraph\" style=\"background-color:#f0ddd3\">\u00c8 un carboidrato utilizzato come agente gelificante, addensante e stabilizzante grazie alle sue propriet\u00e0 idrocolloidi.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Caratteristiche generali<\/h2>\n\n\n\n<h4 class=\"wp-block-heading\">1. Incorporazione:<\/h4>\n\n\n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-7387b849 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<p class=\"wp-block-paragraph\" style=\"text-decoration:underline\">Il processo di incorporazione per prevenire<br>la formazione di grumi:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Mescolare la pectina con la quantit\u00e0 di zucchero indicata nella ricetta con un rapporto di 1:5 rispettivamente.<\/li>\n\n\n\n<li>Versare gradualmente all\u2019interno dei liquidi mescolando energicamente con una frusta.<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">\u00c8 anche possibile scioglierla prima in un mezzo non acquoso, come l\u2019olio, o in una soluzione concentrata di zucchero 65 \u00baBx.<\/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\n\n<h4 class=\"wp-block-heading\">2. Attivazione:<\/h4>\n\n\n\n<p class=\"wp-block-paragraph\">Le caratteristiche gelificanti della pectina si attivano a 80\/85 \u00baC. L\u2019ebollizione lenta e graduale \u00e8 l\u2019ideale per garantire la corretta idratazione della pectina. Se il tipo di ricetta lo richiede, \u00e8 possibile prolungare il tempo di cottura una volta raggiunto il punto di ebollizione.<\/p>\n\n\n\n<p class=\"has-text-align-center has-background wp-block-paragraph\" style=\"background-color:#f0ddd3\">In presenza di contenuti di calcio troppo elevati (80 ppm Ca ++), la dissoluzione pu\u00f2 risultare difficile. In questo caso, \u00e8 necessario aggiungere pi\u00f9 sale per neutralizzare il calcio.<\/p>\n\n\n\n<h4 class=\"wp-block-heading\">3. Dispersione:<\/h4>\n\n\n\n<p class=\"wp-block-paragraph\">La corretta dispersione della pectina dipender\u00e0 dal mezzo e dal processo.<\/p>\n\n\n\n<p class=\"has-text-align-center has-background wp-block-paragraph\" style=\"background-color:#f0ddd3\">Si disperde meglio con il trattamento termico e per miscelazione od omogeneizzazione.<\/p>\n\n\n\n<h4 class=\"wp-block-heading\">4. Stabilit\u00e0 e conservazione:<\/h4>\n\n\n\n<p class=\"wp-block-paragraph\">Per mantenere invariate le caratteristiche della pectina, <strong><em>\u00e8 necessario conservarla in un luogo fresco e asciutto. <\/em><\/strong>Temperature pi\u00f9 elevate rispetto alla temperatura ambiente causano il deterioramento della pectina a causa di una riduzione del peso molecolare. <\/p>\n\n\n\n<p class=\"has-text-align-center has-background wp-block-paragraph\" style=\"background-color:#f0ddd3\">Il pH ottimale della pectina \u00e8 compreso tra 2,8 e 4,7 inclusi.<\/p>\n\n\n\n<h4 class=\"wp-block-heading\">5. Consistenza:<\/h4>\n\n\n\n<p class=\"wp-block-paragraph\">La gelificazione si verifica durante il processo di raffreddamento.<\/p>\n\n\n\n<p class=\"has-text-align-center has-background wp-block-paragraph\" style=\"background-color:#f0ddd3\">Occorrono 24 ore per ottenere la consistenza finale.<\/p>\n\n\n\n<div class=\"wp-block-buttons is-layout-flex 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\/it\/?sdm_process_download=1&amp;download_id=11323\" target=\"_blank\" rel=\"noreferrer noopener\">Scarica il dossier Pectine<\/a><\/div>\n<\/div>\n\n\n\n<h2 class=\"wp-block-heading\">Classificazione delle pectine<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">La pectina si classifica in 2 gruppi in <strong><mark style=\"background-color:rgba(0, 0, 0, 0);color:#00cfab\" class=\"has-inline-color\">base al grado di metossilazione <\/mark><\/strong>(DM).<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>HM (alto metossile):<\/strong> DM \u2265 50% gruppi metossilici.<\/li>\n\n\n\n<li><strong>LM (basso metossile): <\/strong>DM \u2264 50% gruppi metossilici.<\/li>\n<\/ul>\n\n\n\n<p class=\"has-text-align-center wp-block-paragraph\">La relazione tra i gruppi metossilici e gli acidi liberi presenti nella catena molecolare della pectina \u00e8 definita come <strong>grado di metossilazione.<\/strong><\/p>\n\n\n\n<p class=\"has-text-align-center has-background wp-block-paragraph\" style=\"background-color:#f0ddd3\">Il grado di metossilazione influenza le propriet\u00e0 della pectina, in particolare le condizioni di gelatinizzazione.<\/p>\n\n\n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-7387b849 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\">Pectine ad alto metossile (HM)<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">In una soluzione acquosa, queste pectine producono sospensioni ad alta viscosit\u00e0 che formano gel forti e compatti.<br>Questo tipo di pectine sono <strong>resistenti al calore.<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong><mark style=\"background-color:rgba(0, 0, 0, 0);color:#004d42\" class=\"has-inline-color\">Condizioni di gelificazione: <\/mark><\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Possono formare un gel solo se il contenuto di solidi totali solubili (TSS) (Brix) \u00e8 uguale o superiore al 60% fino a un massimo dell\u201980%. El pH necesario para que gelifique se debe situar entre 2,0 y 3,5.<\/li>\n\n\n\n<li>Il pH necessario per gelificare \u00e8 compreso tra 2,0 e 3,5.<\/li>\n<\/ol>\n\n\n\n<p class=\"wp-block-paragraph\"><strong><mark style=\"background-color:rgba(0, 0, 0, 0);color:#004d42\" class=\"has-inline-color\">Reattivit\u00e0:<\/mark><\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Maggiore \u00e8 la concentrazione di solidi solubili (TSS) (Brix), maggiore \u00e8 la resistenza del gel ottenuto e maggiore \u00e8 la temperatura di gelificazione.<\/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\/10\/Pectinas_HF_IT-1024x732.jpg\" alt=\"\" class=\"wp-image-12657\"\/><\/figure>\n<\/div>\n<\/div>\n\n\n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-7387b849 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\/10\/Pectinas_HM_TSS_IT-1024x732.jpg\" alt=\"\" class=\"wp-image-12658\"\/><\/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 wp-block-paragraph\" style=\"background-color:#f0ddd3\">I solidi solubili o Brix in eccesso riducono la forza del gel.<\/p>\n<\/div>\n<\/div>\n\n\n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-7387b849 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\/10\/Pectinas_HM_pH_IT-1024x732.jpg\" alt=\"\" class=\"wp-image-12660\"\/><\/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 wp-block-paragraph\" style=\"background-color:#f0ddd3\">Pi\u00f9 basso \u00e8 il pH, pi\u00f9 alta \u00e8 la temperatura di gelificazione e, di conseguenza, pi\u00f9 rapida sar\u00e0 la gelificazione. Valori di pH inferiori a 2,0 possono causare problemi di gelificazione.<\/p>\n<\/div>\n<\/div>\n\n\n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-7387b849 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\/10\/Pectinas_HM_GEL_IT-1024x732.jpg\" alt=\"\" class=\"wp-image-12661\"\/><\/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 wp-block-paragraph\" style=\"background-color:#f0ddd3\">La variazione del pH \u00e8 molto importante. 0,1 unit\u00e0 di pH possono far scendere la temperatura di gelificazione a 10 \u00b0C.<\/p>\n<\/div>\n<\/div>\n\n\n\n<h3 class=\"wp-block-heading\">Pectine a basso metossile (LM)<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\"><strong><mark style=\"background-color:rgba(0, 0, 0, 0);color:#004d42\" class=\"has-inline-color\">Caracter\u00edsticas:<\/mark><\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>La famiglia di pectine LM \u00e8 divisa in LMC (a basso metossile convenzionali) e LMA (a basso metossile amidate).<\/li>\n\n\n\n<li>Sono tissotropiche. Dopo un processo di miscelazione a freddo, si gelificano di nuovo.<\/li>\n\n\n\n<li>A seconda della dose e della temperatura di idratazione, fungono da addensanti.<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong><mark style=\"background-color:rgba(0, 0, 0, 0);color:#004d42\" class=\"has-inline-color\">Condizioni di gelificazione: <\/mark><\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Formano un gel solo in presenza di ioni di calcio (Ca ++).<\/li>\n\n\n\n<li>Gelificano con valori di solidi solubili bassi (brix) e un intervallo di pH molto ampio.<\/li>\n<\/ol>\n\n\n\n<p class=\"wp-block-paragraph\"><strong><mark style=\"background-color:rgba(0, 0, 0, 0);color:#004d42\" class=\"has-inline-color\">Reattivit\u00e0:<\/mark><\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Le pectine a basso contenuto di metossile formano gel con una pectina che ha una forza gelificante maggiore quanto maggiore \u00e8 la quantit\u00e0 di calcio. Troppo calcio pu\u00f2 distruggere la struttura del gel.<\/li>\n\n\n\n<li>La presenza di zucchero o zuccheri solubili riduce considerevolmente la quantit\u00e0 di calcio necessaria per una corretta gelificazione.<\/li>\n\n\n\n<li>Un pH basso aumenta la reattivit\u00e0 della pectina.<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\">A basso metossile convenzionali (LMC)<\/h4>\n\n\n\n<p class=\"wp-block-paragraph\">Le pectine convenzionali a basso contenuto di metossile (LMC) sono pectine a basso contenuto di metossile ottenute dalle pectine HM mediante procedure fisico-chimiche.<br>Le pectine LMC formano gel trasparenti e <strong>termoirreversibili.<\/strong><\/p>\n\n\n\n<h4 class=\"wp-block-heading\">Pectine amidate a basso contenuto di metossile (LMA)<\/h4>\n\n\n\n<p class=\"wp-block-paragraph\">Le pectine amidate (LMA) sono pectine a basso contenuto di metossile ottenute da pectine HM mediante estrazione alcalina.<\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Le pectine LMA sono<strong> termoirreversibili.<\/strong><\/li>\n\n\n\n<li>Il calcio favorisce una maggiore reattivit\u00e0 e un gel finale pi\u00f9 duro.<\/li>\n\n\n\n<li>Quanto maggiore \u00e8 la quantit\u00e0 di solidi solubili e quanto pi\u00f9 basso \u00e8 il pH, pi\u00f9 si ottengono gel forti e compatti.<\/li>\n\n\n\n<li>A seconda del tipo di pectina e del metodo di dispersione, si ottengono diversi valori di durezza.<\/li>\n<\/ol>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/www.sosa.cat\/wp-content\/uploads\/2024\/10\/Pectinas_LM_IT-1024x732.jpg\" alt=\"\" class=\"wp-image-12662\"\/><\/figure>\n\n\n\n<div class=\"wp-block-buttons is-layout-flex 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\/it\/?sdm_process_download=1&amp;download_id=11323\" target=\"_blank\" rel=\"noreferrer noopener\">Scarica il dossier Pectine<\/a><\/div>\n<\/div>\n\n\n\n<h2 class=\"wp-block-heading\">Masterclass sulle pectine<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Per saperne di pi\u00f9 sulle funzionalit\u00e0 delle pectine, sulla loro classificazione e sullo sviluppo della grafica sopra riportata, abbiamo realizzato una <strong>Masterclass con Jordi Bordas e \u00d3scar Albi\u00f1ana <\/strong>che potete vedere al seguente link:<\/p>\n\n\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>La pectina \u00e8 un polisaccaride derivato da piante solubili che si ottiene per estrazione dell\u2019acqua da fibre vegetali commestibili (generalmente agrumi o mele), seguita da precipitazione con alcool o sali. \u00c8 un carboidrato utilizzato come agente gelificante, addensante e stabilizzante grazie alle sue propriet\u00e0 idrocolloidi. Caratteristiche generali 1. Incorporazione: Il processo di incorporazione per prevenirela [&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":[493,608],"tags":[],"class_list":["post-17377","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recetas","category-ricette"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Che cos\u2019\u00e8 la pectina? - Sosa<\/title>\n<meta name=\"description\" content=\"La pectina \u00e8 un polisaccaride derivato da piante solubili che si ottiene per estrazione dell\u2019acqua da fibre vegetali commestibili.\" \/>\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\/it\/che-cose-la-pectina\/\" \/>\n<meta property=\"og:locale\" content=\"it_IT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Che cos\u2019\u00e8 la pectina? 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