Applications:

This gel can be used for glazes, jams and other fruit preparations.

Recommended dosage
Use 8-32 g/kg

Dispersion
Pre-mix the pectin powder with other dry ingredients, and pour the preparation into the liquid with stirring until it is completely dissolved.

Dissolution
The dissolution of the product depends on the medium and the process, this is improved with heat and well homogenised.
For complete dissolution, it is obtained quickly at 80 - 85°C.
In a medium with a high calcium content, hard water (>80ppm Ca2+) requires more time or the use of ligands.
Optimum gelation is obtained after 24h. It is a white transparent gel; thermo-reversible (from 80ºC).

Ingredients

Low methoxyl amidated pectin (E 440ii) (47 %), disodium diphosphate (E 450i), dextrose, tricalcium phosphate (E 341iii).

Allergens

None.

Nutritional information pper 100 g

• Energy 670 kJ / 160 kcal
• Fat 0,0 g
  • Saturated 0,0 g
• Carbohydrates 12.0 g
  • Sugars 12,0 g
• Fibre 54,0 g
• Protein 2,0 g
• Salt 19,48 g

Storage conditions

Shelf life of 2 years under the specified storage conditions. Store in tightly closed containers in a cool, dry and odourless place.