ACID FREE PECTIN

Format: 500g
Code 41543
Packaging 6u
Low methoxyl amidated (LMA) pectin with added calcium.
Mode of use
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%.
Dosage
0,5 - 2%
Pectin Acid Free is thermo-reversible between 40 to 60 °C, which means that it can melt and re-gel if overheated. It does not produce syneresis.
Features
Perfect textures in low-fat dairy products
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.

Freezability

Activation temperature

Hot

Temperature resistance

Thermo-reversible

For use in

Elaborations
Possible
Elaborations
Products
Products