Sosa Pectin Jaune (yellow pectin) 500g

Sosa Pectin Jaune is a high methoxyl (HM) pectin with retarding salts, extracted from citrus peel. It gels in acidic, high-sugar environments to produce firm, elastic and thermally irreversible gels — ideal for fruit pastes, gummies and bakeable fillings. 

How to use

Mix Pectin Jaune with sugar dry. Incorporate into the pulp or liquid under vigorous agitation. Bring to the boil and activate at a minimum of 90°C. Add the acid (citric solution) at the end of cooking to trigger gelling. Pour immediately into moulds or frames. Gelling occurs at 25-70°C depending on pH and sugar content.

• Use: Gelling in acidic sugar mediums — fruit pastes, gummies, jams, bakeable fillings.
• Dosage: 1 to 2%

ingredients:Pectin (E440i) · Sucrose · Tripotassium citrate (E332ii) · Tetrasodium diphosphate (E450iii) · Citric acid (E330)