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Yellow pectin powder is the essential ingredient for jams, fruit jellies and other fruit-based confectionery.
Its slow-setting gelling capacity is perfect for very sweet and acidic preparations, providing a firm, stable texture.
To avoid lumps, it is advisable to pre-mix pectin with a portion of sugar before incorporating it into the preparation under rapid agitation.
Ingredients : Gelling agent : Pectin E440i, Sodium potassium tartrate E337, Dextrose, Sodium polyphosphate E452i.
Indicative dosage: 1 to 1.7%. Instructions for use: Dispersion: Pre-mix the powder with the other dry ingredients and pour the preparation into the liquid under rapid agitation, or disperse in a non-solvent medium. Dissolution: Complete dissolution is rapidly achieved at 80/85°C. Limited use for foodstuffs. Store away from moisture and heat. Regulatory limits: See applicable regulations.
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