MEDIUM RAPID SET PECTIN

Formato 500g
Código 56462​
Embalaje 6u
Código 56462​
Embalaje 6u

High methoxyl (HM) pectin obtained from citrus peel.

Mode of use

Mix the pectin with the sugar. To incorporate to the pulp with strong agitation. Bring to boiling point and add the acid. Suitable PH: 3.1-3.5. Minimum 50% added sugar + acid. Dosage: 0.5-1% : Jams. 1-1.5%: Fruit pastes.

Dosage
0,5 - 1,5%
Thickener: pectin (E440i), sucrose.
It is characterized by its medium fast gelling, providing a firm and stable final effect after 24 hours.
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Features
Properties
Elaborations
Features
Gelling agent especially indicated for the production of jams.

It is a thickener and/or gelling agent (in the presence of sugar and acid) especially indicated for the manufacture of jams at a dosage of 0.5 to 1.5% minimum 64% solids, depending on the formulation and the required texture. Designed for applications requiring stability, it forms thermo-irreversible gels, which means that once formed, they do not melt or liquefy when heated.

Resistance to freezing

High

Hydration

Hot

Temperature resistance

Thermo-irreversible

Application medium

Liquids

Properties Ideal for cut fruit

  • Pectin derived mainly from citrus fruits.
  • It gels in media with a high brix value and low pH.
  • Medium Rapid Set" refers to the speed at which pectin forms a gel once it has been combined with sugar and acid.
  • It is thermo-irreversible, ideal for the gelling of cut fruits.
  • Adequate PH: 3.1-3.5. Minimum 50% added sugar + acid.
  • It is suitable for baking.
Elaborations
Possible
Elaborations

This type of pectin is especially useful in recipes where a quick gelling is needed, but a little more time is required to work the mixture before it solidifies. It is ideal for making jams with fruit pieces, jellies, and jams where a firm and uniform texture is required. The most common elaborations are: traditional jams, jellies in squares and bakeable fillings.

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Texturizing

Apricot and Lemon Marmalade
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Frequently Asked Questions

What is the recommended dosage according to the type of preparation?
For jams, the recommended dosage is 0.5-1%. In fruit pastes, it is recommended to use between 1-1.5%, depending on the desired texture.
How does sugar and acid content affect gelation?
Pectin Medium Rapid Set requires at least 50% added sugar and a pH between 3.1 and 3.5 to gel properly. The acid activates the gelling process and the sugar helps to stabilize the gel.
How long does it take to gel completely?
Although it is fast gelling, full gel firmness is achieved within 24 hours, providing long-term stability and texture.
Can it be used in products with low sugar content?
No, this pectin is designed to work in high-sugar media, so it is not suitable for low-sugar products. At least 50% added sugar is needed for gelling to occur effectively.
How does temperature affect pectin during the gelling process?
The recommended activation temperature is 90°C. The gelling process starts once the mixture reaches the appropriate temperature and the acid is added to finalize the reaction.

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