Features
Opaque gelling, fast-acting, it is especially versatile since it can be baked (it is thermostable), and also perfectly frozen.
Presentation in powder form, neutral in smell and taste.
Applications
Jams and marmalades (at a ratio of 3 – 7 gr / Kg), pâtes de fruits (with at least 50% percentage sugar, at a dose of 10 gr / Kg) and molded gummies where the incorporation of acid is not inconvenient.
Filling of pastries or whipped doughs (at around 10 gr / Kg).
Curiosities
E-440ii, dextrose
Pectins are a type of soluble fibers composed of long chains of galacturonic acid. Each link of this chain is formed by a methoxyl group or a carboxyl group. According to the proportion of these two groups in the set, pectins are classified, giving the following types: HM (high methoxyl content), LM (low methoxyl content) and AML (low methoxyl content amidated).
HM pectins are obtained from the direct extraction of fruits, without undergoing any modification.
LM pectins are obtained from an acid treatment that reduces GE (Esterification Degrees: the number of methoxyl groups).
AML pectins are those that have been modified with ammonia instead of acid, changing the methoxyl groups to amide groups. In this case, we speak of GA (degree of amidation).
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
3 – 10 gr / Kg
Integrate PCRS together with the sucrose with strong agitation and bring to a boil.
