herba cuisine - BASIC GEL - tasty toppings

Which BASIC gel is used depends on the individual desired properties of the final product. Pectin must be dissolved in an aqueous liquid. To this end, pectin is mixed with dry or non-aqueous liquid ingredients and cold mixed or mixed into the aqueous liquid. The pectin is then dissolved by heating, and the gelation occurs on cooling or by acid addition.

• Citrus pectin for aspic, low / no sugar gels, hearty glazes and toppings, vegetable wheats, fruit spreads without sugar addition *
• Gives quickly (high calcium reactivity), firm gel structure, cut-fast consistency, firm mouthfeel with verylow sugar content
• Dry substance (° Bx) approx. 5 - 67%
• Calcium reactive: very high
• Optimal pH range: 3.2 - 3.8
• Dosage: 0.7 - 1.7%
• Capacity: 100g
• 89,50 €/kg