Pectin Y is a gelling agent extracted from citrus fruit peel and then transformed to give it special properties.
It is a slow setting pectin specifically adapted to the jellifying of media rich in sugars (Brix degree greater than 70) and acid (pH less than 3.5). The gel formed holds well and is not thermo-reversible.
Properties: gelling agent.
Recommended dosage: 1 - 2.5%.
Recommended use: it is advisable to disperse Pectin Y with powdered sugar before adding the liquid part of the recipe to facilitate dispersion and avoid the formation of lumps. Bring the mixture to a boil, stirring regularly to ensure complete dissolution and hydration. Extend the cooking time until it reaches a minimum Brix degree of 70. Add a sufficient quantity of a 50% Citrix solution to reach a pH below 3.5. Immediately pour into the desired container or mould and cool to form a gel. Typical applications include fruit pastes, bake resistant fruit stuffing for pastry and fine bakery products, jams, jelly confectionery.
Comment/Limits: the more acidic the fruit puree used to prepare the fruit paste, the more limited the amount of citric acid solution added and possibly the higher the Pectin Y dosage. This pectin can interact with dairy caseins.
- Quantity: 1 kg
- UOM: TUB
- Storage: Chiller (15/20°C)
- Halal: NO
- Kosher: YES
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