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Jaune Pectin (Sosa)
High methoxyl pectin (HM) with retardant salts
Properties: This specific type of pectin has a low setting temperature compared to standard pectin and therefore its has significant advantages in the handling and production of confectionery. It is a gelling agent in an acidic environment and has a high level of sugar content: TSS > 55%, pH = 3,1 - 3,8.
Use: Mix the pectin with sugar. Add the pulp, stirring vigorously. Bring to the boil and add the acid.
Application: Specially indicated for the production of confectionery products with or without the pulp, at a dose of 1-2%
Observations: Gelation occurs by adding acid in solution as the final stage after cooking. Thermoirreversible.
Elaborations: Gummy candies, pâte de fruit and bakery fillings.
Allergens: No allergens
Dose:
Gummy candies, pâte de fruit and bakery fillings: 1-2%