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
Optimum pH is 2.8 to 3.2 and TSS of 65% to 70%. Used for Large Containers - Cool to 60-65-¦C before filling.
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
Optimum pH is 2.8 to 3.2 and TSS of 65% to 70%. Used for Large Containers - Cool to 60-65-¦C before filling.
