pectin conventional (for 2:1 gelling sugar) 1kg
€48.14
Content:
1 KG
Prices incl. VAT
- Value pack
- Vegan
Product number:
20347
Parcel shipping possible
Product information "pectin conventional (for 2:1 gelling sugar) 1kg"
Pectin can be used to make jellies, jams, and preserves. It causes the fruit mixture to gel and acquire a smooth, spreadable consistency.
Low-esterified apple pectin (degree of esterification 36-44%), standardised with sucrose for defined rheological properties. Pectin consists of partial methyl esters of polygalacturonic acid and their sodium, potassium, calcium, and ammonium salts, not amidated.
This pectin may be used for the production of organic products in accordance with Annex V Part A of Regulation (EU) 2021/1165.
Preparation
Gelling agent for fruit spreads 2:1
27-30 g pectin (depending on the type of fruit)
2000 g fruits
1000 g sucrose (granulated sugar)
optionally lemon juice
Mix the pectin with a part of the sugar and then add to
the cold fruits and mix well. Cook the fruits, gradually add the remaining sugar, cook for about 3
minutes, stirring well.
Ingredients
gelling agent: pectin, saccharose
Nutritional Information and Product Details
Calories [kJ/kcal]
933/223
Fat
1 g
Of Which Saturated Fatty Acids
1 g
Carbohydrates
15 g
Of Which Sugar
15 g
Fiber
75 g
Protein
1 g
Salt
2.5 g
Product Number:
20347
Weight:
1 kg
Best Before:
21 Feb 2027