Features
Very slow and opaque gelling, its reaction can be delayed up to 24 hours. It is very versatile because it can be baked and also frozen (since it is thermostable).
Presentation in refined powder form, of neutral smell and taste and opaque color.
Applications
Gummies and molded jellybeans, fruit jams and fillings for pastries and cakes (as it can be baked).
In a less common approach, it can be also used to obtain light custard creams (2-4 gr / Kg) and pastry creams (8-10 gr / kg).
Curiosities
E-440i.
Pectin jaune is a high methoxyl (HM) pectin to which adjuvant elements are added to maintain a stable pH (regulating acidity and sugar and avoiding 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
8 – 22 gr / kg
Mix the pectin in at 40ºC (104ºF) together with the sucrose or dry extract. Stir up to boiling point (or desired temperature) and add the acid.