Direction to use:
Pectin is a food additive used as a texture agent. It is a gelling agent (in an acid and very sweet media; SS - 76%, pH 3.2-3.5) particularly suited for confectionery manufacture with or without fruit pulp. Creamy white to light brown powder of neutral odor and flavor. The gel is not thermo reversible. Final texture is quite firm and does not melt much in mouth.
High methoxyl pectin (E440i) - Sodium and potassium tartrate (E337) - dextrose - Sodium polyphosphate (E452i)
This pectin can be used in a high sugar content product with fruits.
Non-reversible gelling agent for fruit pastes, fruit jellies (Pates de Fruits), pulp or pulp-free confectionery, and in sweet and acid mixes.
To disperse the product without lumps:
- premix the powder with the other dry ingredients and pour the preparation into the liquid while stirring.
- continue stirring to obtain a complete dispersion
Complete dispersion is rapidly obtained at 80/85 °C
Dosage: 1 to 1.70%: gelification starts with the addition of acid in solution after heating.
Pail: 10 / 2.2 lbs (1kg)
Size (in): L" x W" x H"
GW (lbs): lbs