Formato
500g
Low methoxyl amidated (LMA) pectin with added calcium.
Mix with the sugar and apply with strong agitation. Bring to boiling point. Its application is recommended in dairy products or media containing calcium. Dosage: Flan: 0.5-0.7%. Cream: 0.5-0.8%. Gelatin: 1.5-2%.
It is a thickener especially indicated for the manufacture of dairy and fermented products. At a dosage of 0.5-2%, it produces (after storage), set or stirred dairy products with improved consistency. Unlike other pectins that need a low pH (acid) to activate their gelling capacity, acid-free pectin can gel in neutral or even alkaline pH media.
High
Hot
Thermo-reversible
Liquids
It is ideal for use in products where the addition of acid is not desired, such as fruit gels, jams and spreads that need a mild flavor without the typical acidity. This pectin is perfect for the stabilization of creams, ensuring a uniform texture and avoiding phase separation.
938 666 094
sosa@sosa.cat