Direction to use:
Pectin is a food additive used as a texture agent. It is a thickener and/or a gelling agent (with calcium) particularly suited for manufactured gelified glazings with fruit pulp.
Low methoxyl amidated pectin E440ii, sodium diphosphate E450i, dextrose, tricalcique phosphate E341iii.
This pectin can be used in water based products or fruit media. Gelification with calcium interaction occurs during cooling.
The final texture is obtained after 24 hours. Product is easy to melt.
To dissolve the product without lumps:
- premix the pectin with the other dry ingredients and pour the preparation into the liquid under efficient stirring.
- continue stirring to obtain complete dispersion.
Dissolution depends on the media and the process: it is improved by heat treatment (time and temperature) and shear stress (propeller and homogenizer). A complete dissolution is rapidly obtained at 80/85 °C
In a high in calcium formula (hard water > 80 ppm Ca++, milk), dissolution can be more difficult to obtain. Extra time or "sequestering" salts are needed.
Dosage: 0.8 to 2% according to the formula and to the required texture.
Plastic jar: 5 / 2.2 lbs (1kg)
Size (in): L 10" x W 14" x H 9"
GW (lbs): 13 lbs