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Description
Yellow pectin is a gelling agent for fruit jellies and slow-setting jellied confectionery and is intended for the gelling of sugar-rich (greater than or equal to 76%) and acidic (pH between 3.2 and 3.5) media, hence the need to use citric acid or tartaric acid as a complement.
The gel formed by the yellow pectin is not reversible by heating and the final texture is rather firm and not very melting.
Dosage: 10 to 12 g / kg of mass
To disperse the product without lumps :
either pre-mix it dry with other dry ingredients and then pour the preparation into the liquid with vigorous agitation
or incorporate it in a non solvent medium (oil, alcohol, concentrated sugar solutions < 65°brix)
The complete dissolution is obtained in about 15 minutes
Pairs well with
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