LOW SUGAR PECTIN

Format: 500g
Code
Standard code 38895
Packaging 6u
Low methoxyl amidated (LMA) pectin with added calcium.
Mode of use
Mix the Pectin Low Sugar with the desired ingredients and boil. Once the boiling point is reached, add the necessary acid. Make sure the pH of the mixture is between 3.2 and 3.5 for best results. Although it does not require a minimum of added sugar, it is recommended to use a sweetening bulking agent such as Isomalt to avoid syneresis.
Dosage
Jams: 0.5-0.8% Creams and jellies: 1-1.3%.
Thickener: Pectin (E400ii), sucrose, stabilizer: calcium sulfate (E516).
It does not require sugar, but it works better when added together with a sweetening agent such as Isomalt, otherwise it may present syneresis. Thermoreversible. Final effect in 24h.
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Features
Properties
Elaborations
Features
Low-sugar preparations without compromising texture
Pectin Low Sugar is a texture modifying agent that acts as a gelling and thickening agent. Ideal for jams, compotes and fruit jellies, it allows the creation of low sugar products without compromising texture. It is thermoreversible and offers a neutral taste and odor, presenting itself as a fine white powder. Its composition includes pectin, sucrose and calcium sulfate, ensuring optimum results in various culinary applications.

Resistance to freezing

High

Hydration

Hot

Temperature resistance

Thermo-reversible

Application medium

Liquids

Properties Low sugar jellies

  • It does not require a minimum of added sugar.
  • Ideal for low sugar jams and jellies.
  • Thermo-reversible, with final effect in 24 hours.
  • Neutral taste and odor, does not alter the sensory profile.
  • It works best with sweeteners such as Isomalt.
Elaborations
Possible
Elaborations
With Low Sugar Pectin, you can create a variety of preparations such as sugar-free or low-sugar jams, compotes and fruit jellies. Its ability to gel and thicken without the need for large amounts of sugar makes it ideal for healthy and modern recipes.
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Texturizing

Low Sugar Pear Marmalade
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Frequently Asked Questions

Is it necessary to add sugar to make it work?
It is not necessary, but it is recommended to use a sweetener such as Isomalt to avoid syneresis.
Does it affect the flavor of the preparations?
No, it has a neutral flavor that does not alter the profile of your recipes.
What happens if a bulking agent is not added?
Syneresis may occur, affecting the final texture.

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