Acid-Free Pectin - 500 g - Sosa Ingredients
Professional acid-free pectin for perfect textures
Acid-Free Pectin from Sosa Ingredients is an LMA pectin (low methoxyl amidated) enriched with calcium, ideal for acid-free preparations, especially dairy and fermented products. It allows the creation of homogeneous, stable, and thermoreversible textures while ensuring no syneresis.
Main Features
- Versatile gelling agent: Suitable for creams, flans, jellies, and other calcium-rich preparations.
- Thermoreversible: Can be reheated and reworked between 40°C and 60°C.
- No syneresis: Prevents water release for smooth and uniform textures.
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Optimized dosages: Adjustable depending on the preparation:
- Flans: 0.5-0.7%
- Custards: 1-1.2%
- Jellies: 1.5-2%
Applications and Properties
- Dairy and fermented products: Ideal for stabilizing creams, gelling low-fat dairy products, and achieving creamy textures.
- Calcium-rich environments: Works perfectly even in preparations with high calcium content.
- Slow and even gelling: Fully develops after 24 hours of resting for optimal texture.
Instructions for Use
- Mix the pectin with sugar at a 1:5 ratio.
- Gradually incorporate into the liquid preparation while stirring vigorously.
- Bring to a boil to activate gelling (optimal temperature: 80/85°C).
- Let rest for 24 hours for a perfect final texture.
Ingredients
- Thickener: Amidated pectin (E440ii)
- Dextrose
- Stabilizer: Calcium sulfate (E516)
Allergens: May contain traces of tree nuts, milk, soy, sulfites, egg, mustard, celery, sesame, and peanut.
Storage Advice
- Store in a dry place with humidity below 60%.
- Storage temperature: between 15°C and 25°C.
- Protect from light and strong odors to preserve its properties.
Why Choose Acid-Free Pectin?
- Professional texture: Allows creation of stable and homogeneous preparations without acidity.
- Suitable for modern needs: Ideal for light desserts without syneresis.
- Guaranteed quality: Developed by Sosa Ingredients, leader in texturizers for professionals.
