High methoxyl pectin (HM) with retardant salts: In an aqueous solution, these pectins produce suspensions with high viscosity that form strong and cohesive gels. This type of pectins are heat resistant.
Made of all natural ingredients, this specific type of pectin has a low setting temperature compared to standard pectin and therefore it has significant advantages in the handling and production of confectionery. It is a gelling agent in an acidic environment and has a high level of sugar content: TSS > 55%, pH = 3.1 - 3.8
Use: Mix the pectin with sugar. Add the pulp, stirring vigorously. Bring to the boil and add the acid.
Application: Specially indicated for the production of confectionery products with or without the pulp, at a dose of 1-2%.
Observations: Gelation occurs by adding acid in solution as the final stage after cooking. Thermoirreversible.
Elaborations: Jelly beans, pâte de fruit and bakery fillings.
Recommended Dosage: 1-2%
Suitable for vegetarians, vegans. Kosher certified.
Allergens: No allergens
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Inventory Last Updated: Jul 25, 2021