Sep
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
