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ACID FREE PECTIN

Formato 500g

Código 41543

Embalaje 6u

Código 41543

Embalaje 6u

Low methoxyl amidated (LMA) pectin with added calcium.

How to 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%

Ingredients

thickener : amidated pectin (e440ii), dextrose, stabilizer: calcium sulfate (e516)

Remarks

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.

Resistencia a la congelación

High

Hidratación

Hot

Resistencia a la temperatura

Thermo-reversible

Medio de aplicación

Liquids

Properties Ideal for flans

Powdered vegetable gelling agent.
Thermo-reversible between 40 to 60 °C
Allows gelling without the presence of acid.
It does not produce syneresis.
Please note that it is not heat resistant.

Applications

Possible
Preparations

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.

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Frequently Asked Questions

What advantages does Acid Free Pectin offer over other pectins?

Unlike pectins that require a low pH to activate, Acid Free Pectin can work in neutral or alkaline pH media. In addition, it does not produce syneresis, which guarantees a stable and smooth texture without phase separation, making it ideal for dairy products or recipes that should not contain acid.

What applications is Pectin Acid Free ideal for?

Acid Free Pectin is ideal for dairy products and media containing calcium, such as custards, creams and jellies, where the addition of acid is not desired. It is perfect for stabilizing creams and products that require a smooth texture without acidity, such as jams and spreads.

What is the recommended dosage for different preparations?

The dosage varies according to the type of product: Flan: 0.5-0.7% Cream: 0.5-0.8% Gelatin: 1.5-2%.

ACID FREE PECTIN