NH FRUIT PECTIN

Format: 500g
Code 48667
Packaging 6u
Format: 20kg
Code 41476
Packaging 1u
Low methoxyl amidated pectin (LMA) with salts and calcium.
Mode of use
Mix with the sugar, bring to boil and add the acid. Suitable PH: 3.5-3.7. Minimum 40% added sugar + acid. Recommended activation temperature 90 °C. Dosage: Soft glazes or gelled: 0.5-1%. Stiff glazes or gelled: 1.5-2%, Creams: 1.5-2%.
Dosage
0,5 - 2%
Fruit NH Pectin is thermo-reversible between 40 to 60 °C, which means that it can melt and re-gel if overheated.
Features
Unbeatable in a fruity and/or acidic medium with pleasant texture
Pectin NH is a thickener and/or gelling agent especially indicated for the manufacture of gelling glosses. With fruit pulp at a dosage of 0.5-2% depending on the formulation and texture required. It is thermo-reversible, which means that the gels formed with it can melt upon heating and re-gel upon cooling. It provides an intermediate gelation, allowing proper handling of the product before it is fully set.

Freezability

Activation temperature

Hot

Temperature resistance

Thermo-reversible

For use in

Elaborations
Possible
Elaborations
Products
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