Yellow Pectin

Yellow pectin is a gelling agent for fruit jellies and slow-setting jellied confectionery and is intended for the gelling of sugar-rich (greater than or equal to 76%) and acidic (pH between 3.2 and 3.5) media, hence the need to use citric acid or tartaric acid as a complement.

The gel formed by the yellow pectin is not reversible by heating and the final texture is rather firm and not very melting.

Dosage: 10 to 12 g / kg of mass

To disperse the product without lumps :

either pre-mix it dry with other dry ingredients and then pour the preparation into the liquid with vigorous agitation

or incorporate it in a non solvent medium (oil, alcohol, concentrated sugar solutions < 65°brix)

The complete dissolution is obtained in about 15 minutes