Pectin is extracted from the peels of citrus fruit. Several grades are available and each grade performs optimally under specific processing conditions.
Features
Forms gels for jams, jellies, and fruit fillings
Thickens and provides mouthfeel to beverages
Stabilizes protein
Suspends particles
Forms sugar gels at pH of 3.2 to 3.3. Dissolve in water with TSS less than 25%. Finished TSS is ideal at 60% to 68%. Add Acid at end of process. Used for small jars
Pectin is extracted from the peels of citrus fruit. Several grades are available and each grade performs optimally under specific processing conditions.
Features
- Forms gels for jams, jellies, and fruit fillings
- Thickens and provides mouthfeel to beverages
- Stabilizes protein
- Suspends particles
Forms sugar gels at pH of 3.2 to 3.3. Dissolve in water with TSS less than 25%. Finished TSS is ideal at 60% to 68%. Add Acid at end of process. Used for small jars
