Yellow Pectin - 500 g - Sosa Ingredients
A professional gelling agent for firm and elastic textures
Yellow Pectin from Sosa Ingredients is a powdered pectin derived from citrus peels, specially designed for jams, jellies, fruit pastes, and glazes. It allows the creation of firm and rigid or firm and elastic gels depending on the preparation. Ideal for professionals, it guarantees a stable and long-lasting texture.
Main Features
- Natural origin: Pectin derived from citrus peels.
- Slow gelling: Final effect after 24 hours for homogeneous textures.
- Non-thermoreversible: Once gelled, the texture remains stable even after cooking or reheating.
- Suitable for oven cooking: Perfect for preparations requiring prolonged baking.
- Not freezable: Designed for immediate use or at room temperature.
Recommended Applications and Dosages
- Jams and glazes: 8-15 g/kg for firm and elastic gels.
- Fruit pastes and jellies: 15-25 g/kg for rigid and molded gels.
Instructions for Use
- Incorporate the pectin into an aqueous liquid at 40°C, mixing with sugar to avoid lumps.
- Heat to boiling while stirring vigorously.
- Add acid (e.g., lemon juice or citric acid) to activate gelling.
- Let rest for 24 hours to reach the final texture.
Properties and Specifications
- Suitable pH: Between 3.2 and 3.5.
- Minimum sugar: 60% added sugar to ensure optimal gelling.
- Usable with: All types of aqueous liquids.
- Opaque and firm gels: Ideal for visually and texturally stable preparations.
Ingredients
- Thickener: Pectin (E440i)
- Sucrose
- pH regulator: Tetrasodium diphosphate (E450iii), tripotassium citrate (E332ii), citric acid (E330)
Storage Conditions
- Store in a dry and cool place, at a temperature of 15°C to 25°C.
- Avoid exposure to moisture or strong odors to preserve product quality.
Advantages of Sosa Yellow Pectin
- Enables professional textures, suitable for traditional pastries and confectionery.
- Perfect for preparations requiring thermal and structural stability.
- Ideal for pastry chefs seeking opaque and rigid or elastic gels according to needs.
