Yellow pectin powder is a type of food ingredient derived from fruits such as apples, citrus peels, and other sources. It is commonly used as a gelling agent in food processing to thicken or jellify (in the presence of sugar and acid) cream coloured, particularly suitable for jams, jellies, and other preserves. Yellow pectin powder is often used as a natural alternative to traditional gelatine, especially in vegan and vegetarian cooking.
Origin: Fruit.
Function: Custards, fillings, baking fruit custard
Use: Mix together with sugar at 40ºC approx.
Then, bring to a boil with a citrus to activate.
- 2g per kg - texture of a custard cream
- 4g per kg - texture of a light custard cream
- 8g per kg - texture of a thick custard cream
Technical imput : Low Methoxyl (LM)
Jellification in the presence of calcium.
Recommended dosage:
2 g to 10 g per L
Ingredient
High methoxil pectin (E440i) and dextrose
