Yellow Pectin 1 kg

Yellow Pectin 1 kg

Regular price $164.00 Save Liquid error (snippets/product-template line 129): Computation results in '-Infinity'%
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Louis Francois Yellow Pectin is a blend of food additives used as a texturing agent. It is a gelling agent (in an acid and much sweetened environment: SS > 76 %, pH = 3.2 - 3.5) particularly suited to the manufacture of confectionery with or without pulp, at a dosage of 1.00 to 2.00 %. The gelification occurs by the addition of acid in solution after baking. 
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Yellow Pectin
Yellow pectin is a gelling agent for jellied fruits and gelified sweets, rich in sugar (over 76%) and acids (pH between 3,2 and 3,5), which leads to the addition of citric or tartaric acid. The Jelly obtained is irreversible, the final texture is quite firm and not very fondant.
This gelling agent cannot be melted or reset through heating. Great for jellies, patisseries, and fruit gums or candies.

Technical Data Sheet: Click Here

Who is Louis Francois?

Louis FRANÇOIS was born in 1882. A self-taught inventor, he developed a passion based on the researches of Louis Pasteur and other well known scientists at this time. He constructed a laboratory in Paris and founded his company in 1908.
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He soon took an active interest in preservation, texture and emulsion issues that were to be applied in various food applications.
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Consequently he developed a great number of specialities based on natural products: agar agar, arabic and tragacanth gum and egg powder, that finally have found their applications in the art of cooking.
Physical AspectsCreamy-White to light brown-powder
Organoleptic aspects Odourless and tasteless 
Chemical StatusHigh methoxyl pectin E 440i - Sodium potassium tartrate E 337 - Sodium polyphosphate E 452i (Max.5%)* *P2O5 content max: 0.71% - Dextrose or Sucrose 
Storage TemperatureAmbient General 12Β°C
 Volume1kg

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