By David ALVES
Recipes
Pectins
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pectins
Pectins(5)
Pectins are soluble plant fibers found in certain fruits like citrus fruits and apples. These fibers are able to absorb and retain water. A wide range of textures can be obtained through their use.
Textures
For pastry chefs
It is effective when the recipe has a dry extract of minimum 35% and can be used between 0,3 and 0,5% depending on the desired texture.
It reacts to calcium (thick texture) and acidity (gelled texture).
Often used in fruit preparations, it is also very effective in dairy preparations.
Pectin 325NH95
325NH95 pectin is an ideal thickening and gelling agent for low-sugar fruit preparations.It is effective when the recipe has a dry extract of minimum 35% and can be used between 0,3 and 0,5% depending on the desired texture.
It reacts to calcium (thick texture) and acidity (gelled texture).
Often used in fruit preparations, it is also very effective in dairy preparations.
Textures
For pastry chefs Pectin 325NH95
Gelling agent based on citrus or apple extractWhat about other textures?
Recipes