Formato
500g
Low methoxyl amidated (LMA) pectin with added calcium.
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.
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.
High
Hot
Thermo-reversible
Liquids
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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