Name: Sosa Pectin Jaune (Yellow Pectin) 500g ⋆ Create Distribution Cake Supplies
SKU: SOSAPJAUNE-500
Price: 62.50 CAD
Availability: InStock

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CAD $62.50

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%.

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.

Properties:

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.

Pack Size : 500g

SKU: SOSAPJAUNE-500 Categories: Baking and Pastry, Ingredients

Description

How to 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).

Ingredients: thickener: pectin (e440i), sucrose, acidity correctors: tripotassium citrate (e332ii), tetrasodium diphosphate (e450iii), citric acid (e330)

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.

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.