This pectin is a low ester, amidated, high calcium reactive pectin. It is designed to produce spreadable results in low/no sugar jam or yoghurt. This product will also aid in the control of syneresis.
Typical Applications - Variations maybe required
Low or no sugar jam (15-45% SS): 0.4 - 1.0%
Yoghurt fruit (15-50% SS): 0.3 - 0.8%
Yoghurt: 0.1 - 0.15%
|Country Of Origin||Germany|
|Unit Of Measure||ea|
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Pectin is a natural product that can be found in the cell wall of all plants. Pectin is used for gelling, thickening and stabilising. It is used in the production of jams, confectionery, baked and dairy products and acidified beverages. Chemistry Pectin (E440) is a natural component of the cell wall and the middle lamella of all higher land plants. Pectins are water-soluble, polygalacturonic acids containing varying proportions of methyl ester groups. The degree of methylation (D.M.) is the determining factor in their behaviour. The usual and most practical way to classify pectins is to divide them into high and low methoxyl pectins. High methoxyl pectins have a D.M. of 50% or more, and require sugar and acid for gelation. Low methoxyl pectins have a D.M. of 50% or less, and require the presence of calcium for gelation. Pectin is extracted from apple pomace and dried citrus peel. Properties High me... continue reading