YELLOW PECTIN

Format: 500g
Code 48654
Standard code 38894
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%
thickener: pectin (e440i), sucrose, acidity correctors: tripotassium citrate (e332ii), tetrasodium diphosphate (e450iii), citric acid (e330)
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%.

Resistance to freezing

High

Hydration

Hot

Temperature resistance

Thermo-irreversible

Application medium

Liquids

Properties Pectin ideal for jelly beans

  • Pectin derived mainly from citrus fruits.
  • It gels in media with a high brix value and low pH.
  • Ideal for gelling fruits in molds.
  • High resistance to high freezing.
  • Suitable PH: 3.1-3.8.
  • Thermo-irreversible.
  • Bakeable.
Elaborations
Possible
Elaborations
Ideal for the preparation of a variety of products with firm and stable textures; such as jelly beans as they maintain a soft but firm consistency. Also in the preparation of fruit pastes, where it helps to concentrate the flavor of the fruit and provides a structure that is easily cut into small cubes or strips. Other elaborations would be: production of jams and bakable fillings.

Frequently Asked Questions

How does the sugar level and pH affect gelation?
Pectin Jaune requires a high soluble solids content (TSS > 55%) and a pH between 3.1 and 3.8 to gel optimally. The sugar acts as a gelation activator and the acid finalizes the process.
Is Pectin Jaune thermo-reversible or thermo-irreversible?
It is thermo-irreversible, which means that, once it gels, it cannot be liquefied again with heat. This is ideal for products that must maintain their shape during cooking or storage.
Is it necessary to adjust the acid in the recipe when using Pectin Jaune?
Yes, acid is crucial to activate gelling. It should be added at the end of the cooking process for optimal gelling.
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