Description
Pëctin HM Yellow – PECTIN HM POWDER
For making fruit pastes and jelly beans.
It is a fiber type carbohydrate.
It is extracted from citrus fruits or apples combined with maltodextrin for dispersing and with salts for slow gelling.
It is a gluten-free product and therefore suitable for coeliacs.
Characteristics and applications:
- Directions for use: Mix with sucrose or other carbohydrates and introduce into the liquid.
- Gelling conditions: high sugar content (above 50 or more Brix) and high acidity (below pH 3.7).
- It can withstand high temperatures (thermostable).
- Usual doses for gelled products: 10-20 gr./Kg. of fruit.
- Available in 600 gr. and 150 gr. packages.