SaporePuro Yellow Pectin is a natural gelling agent, ideal for making jams, preserves, pastes and fruit inserts. Thanks to its formulation of high methoxyl pectin (56-62%) and its retarding salts, it offers slow and stable gelling, perfect for high-quality confectionery processing.

Main features:

• High methylesterification (56-62%) with consistent standardization of strength and gelation temperature.
• Solubility: dissolves in water to form viscous, colloidal solutions. Not soluble in organic solvents.
• Optimal pH: 3.0-3.6 with dose recommendations of 1-2.5 percent.
• Applications: particularly suitable for jams, marmalades, jellies, inserts and fruit pastes, making it possible to obtain firm, stiff or elastic gels.
• Gelling properties: works in acidic environments with high sugar content (TSS > 55%) and a pH between 3.1 and 3.8.
• Slow gelling and irreversible thermoreversibility: ensures stability over time, even in hot processing.

Method of use:

• Preparation: mix pectin with sugar, incorporate into fruit pulp and bring to a boil. Add acid to activate the gelling process.
• Dosage: 8-15 g/kg for jams and marmalades, 15-25 g/kg for fruit pastes.
• Heat-resistant and suitable for baking, Yellow Pectin allows for perfect results even after cooling or freezing.

DISCOVER THE RECIPE FOR MAKING FRUIT JELLIES

Food specifications:

• Natural ingredients
• Suitable for vegetarians and vegans
• Gluten-free
• Kosher Certificate
• Allergen-free

Storage: keep in a cool, dry place, away from light and strong odors.

Choose SaporePuro Yellow Pectin for excellent results in creating textured desserts with flawless characteristics!