Pectine Acid Free - 500 g - Sosa Ingredients
Professional pectin without acidity for perfect textures
Acid Free Pectin from Sosa Ingredients is an LMA (low methoxyl amidated) pectin enriched with calcium, ideal for acid-free preparations, including dairy and fermented products. It makes it possible to create homogeneous, stable and thermoreversible textures, while guaranteeing the absence of syneresis.
main Features
- Versatile gelling agent: Suitable for creams, flans, jellies and other preparations rich in calcium.
- Thermoreversible: Can be reheated and reworked between 40°C and 60°C.
- Without syneresis: Prevents water rejection for uniform and smooth textures.
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Optimized dosages: Adjustable according to the preparation:
- Flange: 0,5-0,7%
- English custards: 1-1,2%
- Jellies: 1,5-2%
Applications and properties
- Dairy and fermented products: Ideal for stabilizing creams, gelling low-fat dairy products and obtaining creamy textures.
- Media rich in calcium: Works perfectly even in preparations with a high calcium content.
- Slow and homogeneous gelling: Develops fully after 24 hours of rest for optimal texture.
Manual
- Mix the pectin with the sugar at a ratio of 1:5.
- Gradually incorporate into the liquid preparation while mixing vigorously.
- Bring to the boil to activate gelling (optimal temperature: 80/85°C).
- Leave for 24 hours for a perfect final texture.
Ingredients
- Thickener: Amidated pectin (E440ii)
- Dextrose
- Stabilizer: Calcium sulfate (E516)
Allergens: May contain traces of nuts, milk, soy, sulphites, egg, mustard, celery, sesame and peanuts.
Conservation Tips
- Store in a dry place, with humidity below 60%.
- Storage temperature: between 15°C and 25°C.
- Protect from light and strong odors to preserve its properties.
Why choose Acid Free Pectin?
- Professional texture: Allows you to create stable and homogeneous preparations without acidity.
- Adapted to modern needs: Ideal for low-fat and syneresis-free desserts.
- Guaranteed quality: Developed by Sosa Ingredients, leader in texturizers for professionals.
