Yellow Pectin - Gelling for dough-to-fruit, confections with or without pulp.
Gelling giving a non-reversible gel by heating in acidic and salty environments.
For use in foodstuffs.
Indicative dosage : 1 to 1,7 %.
Ingredients : gelling pectin E440i, sodium and potassium tartrate E337, dextrose, sodic polyphosphate E425i.
Instructions : pre-mix with 8 to 10 times its weight of sugar. Disperse in water under agitation to avoid lumps (complete dissolution is obtained after 15 min)
Store in closed packaging in cool and dry place.