Gelling / thickening agent for ice cream and sorbet (stabilizer against crystallization, ensures the creaminess of ice cream and sorbet preparations).
Gelling agent: Pectin E 440ii, thickeners: E410 and E412, dextrose.
Pectin Pectagel Rose can be used in aqueous and fruit-based preparations. Gelation occurs in conjunction with calcium after heating. Complete and final strength is achieved after 24 hours.
Dosage: 0.4% - 1.0% (4 g to a maximum of 10 g per 1 kg total weight) according to the ingredients according to the recipe and the processing process.
Processing: To use Pectin Pectagel Rose without lumps:
- Mix Pectin Pectagel Rose with the other dry ingredients (sugar, glucose powder, dextrose...) and let this mixture trickle into the liquid preparation while stirring vigorously to prevent lumps from forming.
- Stir until a uniform mass is formed.
- The pectin dissolves quickly at 80°C / 85°C. The solubility of pectin depends on the processing process and the nature of the respective starting material. It is improved through heat treatment (time, temperature) and through mechanical processing (whipping machine, homogenizer). The pectin is somewhat more difficult to process in masses that contain a lot of calcium (very hard water and milk). The processing time is extended or salts can crystallize. Store in a dry and cool place (below 20°C).
