Yellow pectin

Gelling agent based on citrus or apple extract

Applications : Fruit paste and jelly confectionery

Properties : Gelling, heat-resistant, not stable to freezing

Dosage : 10 to 20 g / kg of mass

The
product in detail

Description

Pectin Jaune Louis François is a gelling agent in the following conditions:

  • 75% minimum dry extract
  • En présence d’acide, pH<3,5

Pectin particularly suited to the manufacture of confectionery.

Gelling occurs when acid is added to the solution after cooking: the result is a firm, melting gel that is not thermoreversible.

Dosage and application

10 to 20 g / kg of mass

Availability

Kosher; Halal

Use

Can be used hot

Heat-resistant

Packaging and storage

Packaging options

  • 150g (article code: 10104)
  • 1kg (item code: 1615A)
  • 25kg (item code: 1616K)

Protect from moisture and heat in closed packaging. Protect from light.

Applications

Applications on offer

Fruit paste and jelly confectionery

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