Pectin E440i gelling agent.
Thermo-reversible gelling agent recommended for jams or jellies with a reduced sugar content. Can be used in organic and dietetic products.
Instructions for use:
To disperse the product without lumps:
Pectin solution: 8 to 10g/kg pectin + 30 g/kg fructose + 110 g/kg water
Jams: Fruit Mix 770g + Fructose 190g
Pectin solution: 6 to 8g/kg pectin + 25 g/kg sugar + 100 g/kg water
Jams: Fruit 500g + Sugar 425g + Lemon juice concentrate 10-20g
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