- AALST
- Aluminium
- Antipasto
- Baking Paper
- Beverage
- Biscuits
- Boiron
- Butter
- Canned Vegetables/Vegetables
- Cemoi
- Cereal
- Cheese
- Chef Rubber
- Chefmaster
- Chocolate
- Chocolate Transfer Sheets
- Colour
- CONTINENTAL PATISSERIE
- Cream
- Dawn
- Decoration
- Dessert
- Dobla
- Dreidoppel
- Emulsifier
- Eurovanille
- Fat
- Felchlin
- Filling
- Flavour
- Flour
- Fries
- Fruit
- Ingredient
- Ireks
- Jam
- Kondima
- La Rose Noire
- Martellato
- Meat
- Nut
- Oil & Vinegar
- Pasta
- Paste
- PME
- Pregel
- Premix
- PVC Food Wrap Film
- Rice and Riscotto
- Salt
- Sauce
- Seafoods
- Seed
- Sosa
- Spices and Herbs
- Sugar
- Truffle
- Valrhona
- Vegan
- Others
Hong Yap Trading Company
56B, Jalan Siam, 10400 George Town, Penang, Malaysia.
+604-229 3579
SOSA PECTINE JAUNE 500G
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GELLING AGENTS
Colección: Gelificantes
Familia: Texturizantes
High methoxyl pectin (HM) with retardant salts
Properties: This specific type of pectin has a low setting temperature compared to standard pectin and therefore its has significant advantages in the handling and production of confectionery. It is a gelling agent in an acidic environment and has a high level of sugar content: TSS > 55%, pH = 3,1 - 3,8.
Use: Mix the pectin with sugar. Add the pulp, stirring vigorously. Bring to the boil and add the acid.
Application: Specially indicated for the production of confectionery products with or without the pulp, at a dose of 1-2%
Observations: Gelation occurs by adding acid in solution as the final stage after cooking. Thermoirreversible.
Elaborations: Gummy candies, pâte de fruit and bakery fillings.
Allergens: No allergens
Dose:Gummy candies, pâte de fruit and bakery fillings: 1-2%
Colección: Gelificantes
Familia: Texturizantes
High methoxyl pectin (HM) with retardant salts
Properties: This specific type of pectin has a low setting temperature compared to standard pectin and therefore its has significant advantages in the handling and production of confectionery. It is a gelling agent in an acidic environment and has a high level of sugar content: TSS > 55%, pH = 3,1 - 3,8.
Use: Mix the pectin with sugar. Add the pulp, stirring vigorously. Bring to the boil and add the acid.
Application: Specially indicated for the production of confectionery products with or without the pulp, at a dose of 1-2%
Observations: Gelation occurs by adding acid in solution as the final stage after cooking. Thermoirreversible.
Elaborations: Gummy candies, pâte de fruit and bakery fillings.
Allergens: No allergens
Dose:Gummy candies, pâte de fruit and bakery fillings: 1-2%