PECTIN JAUNE (YELLOW)

Format: 500g
Code 48654
Packaging 6u
High methoxyl (HM) pectin with retardant salts.
Mode of use
Mix the pectin with the sugar. Incorporate to the pulp with strong agitation. Bring to boiling point and add the acid. Recommended activation temperature: 90 °C. Gelling temperature: 25-70 °C (depending on pH and amount of sugar).
Dosage
1 - 2%
Gelation is produced by the addition of acid in solution as a final step after cooking. Thermo-irreversible.
Features
Ideal for gelling fruit in molds
This specific type of pectin has a low setting temperature compared to standard pectin and therefore offers significant advantages in confectionery handling and production. It is a gelling agent in an acid medium and with high sugar content: TSS > 55%, pH = 3.1 - 3.8. Particularly suitable for the manufacture of confectionery products with or without pulp, at a dosage of 1-2%.

Freezability

Activation temperature

Hot

Temperature resistance

Thermo-irreversible

For use in

Elaborations
Possible
Elaborations
Products
Products