Jelly And Fruit Juice Apple Pectin Powder High Methoxyl Light Yellow
Pectin is a kind of from white to light brown powder with- 1, 4 glycosidic bond of containing the 200-1000 - D - galactose drunken linear polysaccharide hyaluronic acid unit, and in middle layer and the cell walls of plant cells, which has mechanical connection effect, both elastic and other substances that make up effectively connected the cell wall, is one of the important material, cement plant cell in plants, playing a control the flow of fluid in the important role of water and plants.
Application of pectin powder
1. Jam or jelly The role of pectin is to impart a texture to the jam or jelly that allows transportation without changes, which gives a good flavor release and that minimmizes syne resis. The use concentrations for pectin vary from 0.1-0.4%.Jams, Jellies and marmalades with a soluble solid content of at least 55% are the classic applications for our apple pectin which guarantee excellent flavour release, low syneresis and fruity-sweet taste.
2. Fruit preparations for yogurt: Pectins can create a soft, partly thixotropic gel texture, sufficiently firm to ensure uniform fruit distribution out still allowing the fruit preparation to be easily stirred into the yogurt. Especially when other plant guns – reduce color migration into the yogurt phase of the final product. The use concentrations vary from 0.5-1.2%.
3. Fruit drink concentrates: In this application the gelation is apparent in the end product only as a thickening effect, as the coherent gel texture has been broken mechanically to obtain a smooth flow. The use concentrations vary from 0.1-0.5%.