Pectin LM
Applications : Low-sugar fruit preparations
Properties : Gelling, heat-resistant
Dosage : 6 to 12 g/kg of mass
The
product in detail
Description
Pectin LM Louis François is a weakly esterified pectin.
It gels under the following conditions:
- Minimum dry extract 35%.
- In the presence of calcium >15 mg/g
- Acid pH
Pectin particularly suited to the manufacture of low-sugar fruit preparations. Dosage depends on final dry extract and desired texture.
The gel is heat-resistant and not stable to freezing.
Dosage and application
Dosage: 0.6% to 1.2%.
Application:
- Dispersion: premix the powder with the other dry ingredients and pour the preparation into the liquid under effective agitation to achieve complete dispersion.
- Dissolution: depends on substrate and process: improved by heat treatment (time, temperature), shear stress (helix, homogenizer).
- Complete dissolution is rapidly achieved at 80/85°C.
- Final texture is achieved after 24 hours.
Use
Can be heated
Heat-resistant
Packaging and storage
Packaging options
- 1kg (item code: 10093)
- 20kg (item code: 10307)
Packaging :
1 Kg net box; 20 Kg net bag
Storage conditions;
Protect from moisture, light and heat in closed packaging.
Do you have any questions about this product?
Louis François tip
For better control of gelation, use a refractometer to check the dry extract.
Basics
