Citrus Jam is a high methylester Citrus Pectin, standardised with dextrose for easily repeatable results.
Degree of esterification: 70%
Degree of amidation: Nil
Standardisation: 150 USA-Sag
Constant breaking strength in standard gel with pektinometer.
Constant setting time
Jams, Marmalades & fruit preparations (jam set)
Soluble solids range: >=58%
pH range: 2.9 - 3.3
Recommended dosage: 0.25 - 0.50%
Higher filling temperature as pectin may be rapid set.
These directions for a typical application are without obligation and have to be adjusted to the individual parameters for processing and fourmulation. For example the kind of fruit used, pH value and finished jar size.
|Country of Origin||Germany|
|Shipping Weight (Cubic Weight)||0.1000kg|
|Unit Of Measure||ea|
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