Pectin vs Agar Agar vs Gelatin for Pate de Fruits
I was reading up on the difference between Pectin, Agar Agar and Gelatin.
From what I read for use in cooking as thickening or gellatinizing agents there isn't any real or significant difference.
So if I were to make Pate de Fruits or jam or anything that usually would require any one of those three, would it be OK to substitute it for any of the others?
Best Answer
There are plenty of high-sugar-content sweets that use gelatine, so it would be a reasonable substitute, but won't match the texture that pectin would normally provide in a pate de fruit or jam.
I don't know of any recipes using agar-agar that are designed for long-term storage, it is more often used in desserts, and again has a very distinctive (slightly crunchy to me) texture
Pictures about "Pectin vs Agar Agar vs Gelatin for Pate de Fruits"
Is pectin better than agar agar?
Agar. Pectin and agar are both gelatinous substances that have a variety of applications, including applications in food. Both come from vegetable sources; pectin is a soluble fiber found in plants, while agar comes from various species of algae.Which is better gelatin or agar agar?
Gelatin can give a \xabcreamy\xbb texture whereas agar gives a firmer texture. And agar is much more powerful than gelatin : 1 teaspoon agar powder is equivalent to 8 teaspoon gelatin powder.Can I use gelatin instead of agar agar powder?
Yes, gelatin is a good option when you need to substitute agar agar. However, you should know that this is not a vegetarian or vegan choice, so you may want to consider this factor before you use it. Gelatin powder is great for gelling, thickening, and stabilizing all sorts of foods.Can I use pectin instead of unflavored gelatin?
Replacing gelatin with pectin may not yield the desired texture in the end product. Pectin firms up more than gelatin, which remains syrupy. There is no exact substitution method for the two, so expect to experiment to achieve the best results.Real Fruit Candies without agar-agar and gelatin | how to make pate de fruits
More answers regarding pectin vs Agar Agar vs Gelatin for Pate de Fruits
Answer 2
When making jam, fruit usually contains enough natural pectin to reach the desired thickness, but as a thickening agent, (or if you want to make thicker jam) the ones you mentioned will all work fine, as too would arrowroot, so long as you follow their instructions as some come in sheet form and some come in powdered form. But it's also worth noting that gelatin is an animal product and so anything you use it in, won't be suitable for vegetarians/vegans.
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: Pixabay, Karolina Grabowska, Tima Miroshnichenko, Anna Tarazevich