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Pectin use value
Use value
Rapid setting high ester pectin
(1) Technical Specifications
Gelation degree: 150 degrees ± 5 degrees (US - SAG)
Degree of esterification: 65% -70%
Galacturonic acid:> 65%
Appearance: white to pale yellow powder
ph (1% aqueous solution) 2.8 ± 0.2%
Moisture <12%
Ash <3%
Acid-insoluble ash: <0.5%
Particle size: <60 mesh
Sulfur dioxide <5ppm
Heavy metals <0.5ppm
(2), dosage information
Jam, jelly, jelly: from gelation, finished fine, elastic and toughness, increase the flavor, so smooth and refreshing taste, the amount of reference: 0.3% -0.6%.
Popsicle, ice cream: from the emulsion stability, product taste and delicate, smooth. Amount of reference: 0.1% -0.2%
Yogurt, lactic acid, fruit juice: stabilizing, thickening, extend product shelf life, with natural fruit flavors, the amount of reference: 0.1% -0.3%
Bakery: dough permeability increase and enhance taste, extend shelf life. Amount of reference: the amount of flour, 0.3% -0.8%
(3) use:
The pectin and 3 --- 4 times fine sugar, mix well, add 80 ℃ of pure water mixing dissolved solution concentration of 2.5% -4%, after a good solution by adding a variety of products in proportion.

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