TÖUFOOD PECTIN LM NAPPAGE, pectin gelling agent

A fibrous carbohydrate with gelling properties, derived from citrus fruits and apples and enriched with salts for slow gelling. It allows for the production of low-sugar coatings with an elastic, gelled texture, suitable for coating pasta, cakes, cookies, or other preparations with acidic and/or neutral-alkaline products. It gels at 25° Brix, although increasing this value is recommended to improve the final result, along with a pH of approximately 3.6. It is heat-reversible and can therefore melt and gel depending on the temperature. Products coated with this pectin (cakes, cookies, etc.) can be easily refrigerated and frozen. Mix with sucrose or other carbohydrates and add to the liquid. It is recommended to add 5 g of citric acid. Bring to a boil (105°C) and allow to cool.