Features
It is a great thickener and gelling agent with a slow gelling effect especially suitable for the manufacture of firm, bright and elastic gels.
PCNH is ideal for its use in acidic media (acts in a range of 2.5 to 6.5 pH). Thermo reversible between 40/60ºC (104/140ºF). Supports freezing.
Comes in a powder form, of neutral smell and taste.
Applications
Perfect for the production of fruit-based products: jams and non-traditional fruit pastes (with less percentage of sugar) and / or where the incorporation of acid is not an inconvenience.
At low dosages (5 – 10 gr / Kg), it is ideal for products with soft texture and glossy finish, such as nappages, glazes, jams, and creams.
At a higher ratio (15 – 20 gr / Kg), it is also perfect for hard gelled textures: gummies, gelatins, pâtes de fruits.
Presentation in powder form, neutral in smell and taste.
Curiosities
E-440ii, pectin optimized for acidic and low sugar media. Thus, it is perfect for low pH media (3.5-5.5) and use acidity as a source of calcium and optimized with a dextrose supplement (to avoid lumps).
These are some of the characteristics of pectins according to their use:
HM High degree in Methoxyl (more than 50%) (thermo stable)
LM Low degree in Methoxyl (less than 50%) (thermo reversible)
LMA Low degree in Methoxyl (less than 50% and amidated (thermoset)
Dosage
5 – 20 gr / Kg
Combine the pectin with the sucrose or dry extract in the recipe, mix it in and heat to the desired temperature.
