Pectin LM E440i
1 kg
Louis François

Reference: 10093
€ 67.90 tax incl. Prices include taxes - Remove 5.5% outside EU.
Pectin LM E440i - 1 kg - Louis François
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Description

Pectin LM E440i.
Gelling agent recommended for jams or jellies with reduced sugar content. Can be used in organic and dietetic products.
Instructions for use:
To disperse the product without lumps:

  • mix it with other dry ingredients (for example: with 3 to 5 times its weight of sugar) then pour the preparation into the liquid (dissolution is favoured by the heat treatment and is complete at 80/85°C) with vigorous agitation and maintain agitation until complete dissolution: it can be delicate in a medium rich in calcium.
  • or incorporate it into a non-solvent medium (oil, alcohol, concentrated sugar solutions < 65°brix)
This gelling agent is not thermoreversible.

  • Applications: Fruit preparations.
  • Dosage: 0.5 to 1.5%, according to the desired texture.
  • Net weight: 1 kg
More info

Typical receipts:.

Compotes:
Pectin solution: 8 to 10g/kg pectin + 30 g/kg fructose + 110 g/kg water

  • Pre-mix the pectin with 30 g of fructose
  • disperse the mixture in water at 80°C while stirring
  • Keep stirring to dissolve completely

Jams: Fruit Mix 770g + Fructose 190g

  • Heat the fruit and mix with fructose
  • Concentrate the preparation
  • Add the pectin solution kept warm
  • Concentrate to reach the final Brix
  • Cool and fill the jars around 85°C

Jams:
Pectin solution: 6 to 8g/kg pectin + 25 g/kg sugar + 100 g/kg water

  • Pre-mix the pectin with 25 g of sugar
  • Disperse the mixture in water at 80°C while stirring
  • Keep stirring to dissolve completely

Jams: Fruit 500g + Sugar 425g + Lemon juice concentrate 10-20g

  • Preheat the fruit with some of the sugar and lemon concentrate
  • Heat the mixture and add the remaining sugar
  • Add the pectin solution held at 75°C
  • Concentrate to reach the final Brix
  • Maintain heat up to 90°C
  • Cool and fill the jars at around 85°C

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